Our recipe: care, respect, and innovation

Our products are born from our specialised and deep-rooted know-how, which is the oldest and most sacred recipe of artisans. We carefully pick out our meat selection – Tuscan pork and the autochthonous bovine from our region, the Calvana race – which are prestigious due to how unique they are and the fact that they are local.  We attentively prepare our recipes: to salt and marinate our meats we only use natural aromas and herbs coming from our family recipes.  We delicately cook and season our meats: we obviously respect regulations, but we also respect tradition and quality, this is why we work in a healthy and well-ventilated environment.  We constantly innovate: our technology cooks at a low temperature with an internal probe, and our high-performing packaging has a low ecological impact. This is why our products are modern and secure, and have a traditional and unique taste.

Cooked meats

Mortadella di Prato PGI, a Slow Food Presidia

A refined cold cut, made with lean pork meat, spices and Alchermes liqueur, bagged in a natural casing and then steamed.

Mannoro Mortadella

Artisanal mortadella, made with prime Italian pork, with added pork jowl, flavored with “la concia del Mannoro”, and oven baked at a low temperature.

Mannoro Mortadella with Pistachio

Mannoro Mortadella with added Bronte pistachios PDO.

Truffle Mortadella

Mortadella made with lean pork leg and shoulder, seasoned with salt, pepper, and Tuscan black truffle flakes.

Porchetta Roasted Pork 

Boneless pig torso, seasoned with herbs and oven roasted, producing a crisp golden-brown exterior.

Roasted Pork Loin

Salted pork belly, seasoned with herbs and oven roasted.

Roasted Pork Loin

An ancient Tuscan specialty, made with pork loin, seasoned with salt, pepper, garlic, and rosemary. It is then cooked in lard and then settled in glass jars with sunflower oil.


Turkey hen breast seasoned with salt, pepper, and rosemary, then oven baked at a low temperature



Tuscan chicken breast seasoned with herbs; low temperature cooking, chunks of black truffle and Bronte pistachio.

Soprassata or Capocchia salami

A traditional cooked product, prepared with pig head and tongue, seasoned with pepper and other spices.​


Cooked Prosciutto

Salted pork leg cooked in a steam oven at 60 to 70 degrees celsius.

Pork Mannorini - Handmade Pork Sausage

Handmade sausage made with Tuscan lean pork.


Cooked Pork Shank

Pork shank cooked at a low temperature in a steam oven.

Cold cuts


Ham made from Tuscan pork raised in the wild: meat is particularly poor of fat and very tasty.

Tuscan Prosciutto DOP

Ham made from pork born, bred, and butchered in Tuscany.


Italian Prosciutto, on the Bone or Boneless

Ham made from Italian pig thighs, carefully checked and selected.


Prosciutto del contadino, on the Bone

Ham made from Italian pig thighs, carefully checked and selected.


Prosciutto del contadino, on the Boneless

Ham made from Italian pig thighs, carefully checked and selected.

Pork Shoulder on the Bone and Spallotto

Pork front leg, salted with a natural herb mix and aged for approximately four months.



Tuscan ork boneless loin, seasoned with salt and pepper; low-fat, it’s soft in the mouth, with a typical dry taste.

Tuscan Salami

Pork with removed fat and nerves, prepared according to the traditional Norcini methods.

Finocchiona Salami PGI

Traditional Tuscan salami made with prime pork and seasoned with fennel seeds, or finocchio seeds, from which it takes its name.

Truffle Salami

Made with medium ground lean pork, added salt, herbs, spices, and slivers of precious Tuscan black truffle.


Salamella or Cacciatore Salami - Spicy or Plain

Made with finely ground pork shoulder, pancetta, and chili pepper for the spicy option.

Pork Neck or Capocollo

Capocollo is an aged salami, obtained by salting the joint between the head and the shoulder of the pig.

Rolled or Square Pancetta, Jowl and Lard

Pancetta, or pork belly, seasoned with garlic and pepper.


Jowl bacon

It is obtained from the cheek of the pig, crossed by lean veins of muscle with a component of valuable fat. Flavored with natural salt, pepper and spice.

Tuscan Sausage

Ground prime lean meat stuffed in natural pork casing.


Salted and seasoned in a basin, and aged for at least five months.

Calvana beef and other products

Aged Calvana Beef - Bresacalvana

Prime cuts of Calvana cured beef using artisanal methods, it is salted and massaged with specific herbs and spices.

Calvana Mannorini - Artisanal Calvana Beef Sausage

Artisanal sausage made from Calvana beef.


Calvana beef topside joint, oven cooked at a low temperature.

Calvana Beef Prosciutto

Calvana beef leg seasoned with salt, pepper, and natural herbs and spices, oven baked at a low temperature.


Tuscan Crostino, Calvana Paté and Harlequin Sauce with Mortadella di Prato PGI ideal on croutons. Special ragù, or meat sauce, available in a number of family recipes: Chianina beef, Calvana beef, White Calvana, boar, duck or hare. Or the Amatriciana del Mannoro sauce, if you’re looking for something different.

Liver Cooked in Lard

Ground pork liver with lean meat rolled in caul fat and cooked in virgin lard.