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Different from others

The Tuscan cuisine reflects the soul of the Tuscans, blunt and biting. A rustic table that finds its completion with cold cuts, product of tradition. Many Tuscan sausages are known and loved around the world, from Tuscan ham DOP to lard, the buristo (a sausage meat and pig blood). But there are lesser known sausages that have their roots in a centuries-old tradition.

The San Miniato hills finocchiato stripes is a Salted pork belly and spiced with garlic, pepper and fennel. Is a particular engineered, different from the others because after its first maturation that takes about ten days, is rolled up and tied, hence the name Bacon rolled finocchiato. Before you can taste should be seasoned for another two to three months. The production of San Miniato is held by a single company, which produces 15 tons per year.


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albero detail
from the same territory