In Tuscany, men, animals and plants have a form, a language, a sentiment, they have colours and joy to express. It is our passion for history and traditions that drives every action, whether large or small, and the process of creation is always transformed into a “ceremony”.
Pig breeding in Tuscany has a very long history and our processed meats and cold cuts are genuine, tasteful and savoury, characteristics that reveal their excellent quality. Our meat processing tradition probably developed in the early Middle Ages, even from the times of Charlemagne. In the winter months Tuscan farmers would slaughter their pigs, fattened with loving care for the entire year, and process the meat so that it could be kept for the family to eat.