Cured Meats

Salame Piacentino is a cured meat typical of Piacenza in Emilia Romagna region. The use of meat coming from the noble parts of the pigs, raised in ...

Coppa Piacentina is a PDO cured meat typical of Piacenza in the Emilia Romagna region. The raw material is the muscles of the pig’s neck, combined ...

Finocchiona is a Tuscan charcuterie with PGI trademark, made from a perfect mixing of low-fat tender meat with fat and soft meat from 100% Italian ...

Salumificio Viani's salamini with Truffle, produced with raw materials selected first courses, it is characterized by the a fine grind. The presenc...

Salumificio Viani's Extra Pure Pork Salami is produced exclusively with pork. It is characterized by the typical Tuscan grinding which is character...

The Spianata Piccante of Salumificio Viani is produced exclusively with pork. It is characterized by the typical coarse-grained grinding and by the...

Coppa Piacentina is a PDO cured meat typical of Piacenza in the Emilia Romagna region. The raw material is the muscles of the pig’s neck, combined ...

PDO Pancetta Piacentina is a PDO cured meat typical of Piacenza in Emilia Romagna region. It comes from the fattiest cut of the pork, called “pance...

Pancetta named Giovanna has the classic yummy taste of cooked bacon and at the same time is very digestible thanks to the unique production method....

Fiocco di Prosciutto Cotto's given name is Nino, the shortened version of Giovannino, and it and represents the smaller version of its famous fathe...

The current version of Prosciutto Cotto “San Giovanni” is the result of complex research to constantly improve the traditional method of processing...

The current version of Prosciutto Cotto “San Giovanni” is the result of complex research to constantly improve the traditional method of processing...