Finocchiona IGP (throughout the region): This soft, scented salami is made with top quality meat cuts and seasoned with wild fennel seeds or fennel flowers and pepper. Its origins date back to the Middle Ages, when wild fennel seeds were used as a cheap alternative to pepper, which was more expensive. It is said that Machiavelli was particularly fond of Finocchiona.
Mortadella Bologna IGP (throughout the region): This is the classic Italian mortadella pork sausage, pink in colour, strong in smell, with a touch of spiciness. It is produced in Emilia Romagna, Piemonte, Veneto, Tuscany, Trento, Marche, Lazio and Lombardy.
Mortadella di Prato IGP: This mortadella is produced in the area around Prato. It is noted for its spiciness and the addition of an ancient alcohol: alchermes, which are normally used only in sweets, such as the so-called "Prato peaches". Prato Mortadella goes very well with aperitifs or in traditonal recipes like sedano alla pratese (Prato celery).
Prosciutto Toscano DOP (throughout the region): Prosciutto Toscano is made only with fresh meat of the highest quality from six regions of central and northern Italy, including Tuscany. After a long seasoning, Tuscan prosciutto emerges with a delicate flavour, an optimum sapidity and rich aromas.
Colonnata lard – Lardo di Colonnata IGP (Colonnata, Massa Carrara): This highly prized and fragrant product is made from pork lard, which is cured in marble basins in Carrara, before the layers of lard are alternated with salt, pepper, sage and rosemary. What originated as a meal for marble quarrymen has become a delicacy known throughout the globe.
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.