Articles
Our insights for food and nutrition enthusiasts
How to differentiate a delicatessen counter with artisanal cured meats: what to choose, how to present it to customers, and which formats to stock.
What distinguishes an artisanal charcuterie producer from an industrial supplier: supply chain, processing, aging, and labeling. A guide for professionals.
Cooked cured meats from the Tuscan tradition: pancetta cooked in lard, soprassata, and mortadella. Recipes, history, and how to serve them. A guide to cooked charcuterie.
How to compose a Tuscan cured meat board: which cured meats to choose, quantities per person, pairings with bread, cheeses and wine. Complete guide.
Tuscan and Lazio guanciale compared: origin, seasonings, curing, flavor, and kitchen use. A guide to recognizing them and choosing the right one.
A complete guide to Finocchiona IGP: origin, ingredients, production, how to recognize it, and how to enjoy it. A journey into the Tuscan fennel-seed salami.
Yes, all our cured meats are produced in Tuscany using only Italian meat and traditional artisan methods.
All products sold in our online shop are shipped in temperature-controlled boxes to guarantee the freshness and quality of the product all the way to your door. The cured meats are carefully packed inside thermal bags with synthetic food-grade gel, or using insulated packaging systems that maintain the correct temperature throughout transport. Shipments leave from Monday to Wednesday to avoid weekend storage delays.
Yes, all our cured meats are free from gluten and lactose. For any specific requirements, you can check the product label or contact us directly.
In Italy, delivery generally takes 3 to 5 business days, up to a maximum of 7 days for Calabria, Sardinia and Sicily.
For international orders, delivery takes 5 to 8 business days, depending on the destination. Orders received from Thursday to Sunday, or on public holidays, are processed on the next available business day.
You can email us at shop@poggettocarni.com. We reply within 1 to 2 business days.
Made with care and dedication in our workshop in Poggio a Caiano (Po), using only fresh meat from pigs born and raised in Italy, following the traditions of our region
