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Our insights for food and nutrition enthusiasts
The cooked cured meats of Tuscan tradition: pancetta cooked in lard, soprassata, mortadella. Recipes, history, how they are eaten. 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 following traditional artisanal methods.
All products sold in our online shop are shipped in temperature-controlled boxes to ensure the freshness and quality of the product until delivery to your home. The cured meats are carefully packed inside thermal bags with synthetic food-grade gel, or using insulating packaging systems that maintain the correct temperature throughout transport. Shipments depart from Monday to Wednesday to avoid weekend storage.
Yes, all our cured meats are gluten- and lactose-free. For any specific needs, you can check the product label or contact us directly.
In Italy, delivery times are generally 3 to 5 business days, up to a maximum of 7 days for Calabria, Sardinia and Sicily.
For international destinations, 5 to 8 business days, depending on the destination. Orders received from Thursday to Sunday (or on public holidays) are processed on the first available business day thereafter.
You can email us at shop@poggettocarni.com. We reply within 24-48 business hours.
Made with care and dedication in the Poggio a Caiano (Po) workshop, using only fresh meat from pigs born and raised in Italy, following the tradition of our region
