Our manufacturers only select the best pork meat, carefully checked and minced to give each single piece that homogeneous consistence and firmness the ancient “salumai” in Tuscan farms aimed for.

The spicing of the paste, the bagging and a delicate ripening phase, which may vary from a few weeks to slightly over a month, according to size and weight: the specification requires a minimum of 15 days for pieces from 0.5 to 1 kg, a minimum of 21 days for pieces from 1 to 6 kg and 45 days for pieces from 6 to 25 kg. Only after all these steps can we ensure that you’ll find at your favourite grocer an excellent product with a sound history.