The reputation of Tuscany as a leading region for the production of luncheon meats is undisputed. The most famous products include Tuscan Prosciutto PDO and Finocchiona, that is fennel-flavoured salami. Also noteworthy is the Prato Mortadella PGI, prepared with a mixture of shoulder and leg trimmings, cheek fat and lard, coloured with alchermes and flavoured with garlic, pepper, coriander, cinnamon and clove.
Salumi del Cappellaio: a heritage handed down from one generation to another
Located in Agliana, province of Pistoia, and run by the Gelli family, the luncheon meat factory Salumi del Cappellaio is renowned for the production of hams and salamis. One of their specialities is the sow-meat ham (prosciutto di scrofa), pairing perfectly with unsalted Tuscan bread and a glass of Chianti. The family controls the whole supply chain, from the rearing of the animal to the production of the luncheon meats, such as prosciutto with bone and porchetta, that is oven-roasted pork meat. Ageing is carried out by shoving the pieces of meat under olive tree ashes. The meats are sold on the premises as well as on-line.