Pancetta Stesa - Rare Breed Cinta Senese Pig
Brothers Riccardo, Leonardo and Valerio Rosati breed black Cinta Senese pigs on their farm just outside of Chianciano in southern Tuscany. They pro...
View full detailsBrothers Riccardo, Leonardo and Valerio Rosati breed black Cinta Senese pigs on their farm just outside of Chianciano in southern Tuscany. They pro...
View full detailsThe most iconic product from the province of Teramo in Abruzzo, Costantini Slow small batch produce their Ventricina which they age in a pig bladde...
View full detailsThe Nero dei Nebrodi pig takes 2 years mature to the small size of just 130kg - of which 70% is fat. Not a viable proposition to most farmers but i...
View full detailsThe classic tuscan slicing salami from Carlo Pieri. It is seasoned with fennel seeds and fennel pollen that are picked by his mum and it is always ...
View full detailsMassimo Corra makes our coppa in the Val di Non. He first rubs it with cinnamon, coriander, nutmeg and star anise and then smokes it. Traditionally...
View full detailsGuanciale is the cured cheek and is used a lot in Italian cooking instead of pancetta but what a lot of people don't know is how delicious it is to...
View full detailsMassimo's most unusual salami is the mortandela, a seasonal salami in the shape of a patty, bound by caul, which can be either sliced and eaten or ...
View full detailsCotechino is a large pork sausage that gets its name from the rind (cotica) that is an important ingredient in the mix. Our Cotechino comes from C...
View full detailsThe Salsiccia is a lovely, looping sausage that is more coarsely ground than the soppressata. It is made with meat from the shoulder and aged for s...
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