Finocchiona IGP (throughout the region): it’s a soft and scented salami made with top quality meat cuts and seasoned with wild fennel seeds (finocchietto). Its origins date back to the Middle Ages, when wild fennel seeds were used as a cheap alternative to expensive pepper. Finocchiona is a firm favourite in Tuscany and has been since the fifteenth century, from the general population right up to the noble classes. It is said that even Machiavelli was particularly fond of Finocchiona.
Mortadella Bologna IGP (throughout the region): it is a pure pork cooked sausage, cylindrical or oval with pink color and intense aroma, slightly spicy. It’s produced in Emilia Romagna, Piemonte, Veneto, Tuscany, Trento, Marche, Lazio and Lombardy.
Tuscan Ham - Prosciutto Toscano DOP (throughout the region): Tuscan ham is made only with pigs that are born, bred, fattened and slaughtered in Tuscany and in other regions in north an central Italy.
Colonnata lard – Lardo di Colonnata IGP (Colonnata, Massa Carrara): this fine salami is made from pork lard that is cured in local Carrara marble quarries and caves. Layers of lard are alternated with pepper, salt, sage and rosemary.
Small Italian salamis ‘alla cacciatora’ (hunter style) - Salamini italiani alla cacciatora DOP (throughout the region): different types of small salamis are produced all over Tuscany and throughout central and northern Italy. They are known as ‘cacciatori’ or ‘cacciatorini’ and are usually dry, compact and ruby red in colour.