Cured meats
Hams aged for different lengths of time and Cinta Senese PDO specialities, prepared at the pace of Simignano's historic cellar.
* Made from Cinta Senese PDO pork
Prosciutto* - 12 months
After an initial curing stage, our hams rest for 12 months in Simignano's historic cellar. The result is balanced, with a delicate flavour and soft texture for those seeking authenticity and freshness.
Prosciutto* - 24 months
We select the hams best suited to long maturation and age them for 24 months in our historic cellar. Time deepens their aromas and savouriness, producing a more decisive, complex flavour and a drier, lingering texture.
Prosciutto* Gran Riserva
Only a select few hams, chosen for their structure and balance, become Gran Riserva. Ageing continues slowly in Simignano's historic cellar, with meticulous care and timing guided by each individual ham. The result is a rare, intense yet harmonious prosciutto, with a firm texture, deep aromas and a finish that expresses the uniqueness of every curing.
Boneless cured shoulder*
Careful ageing turns our pork shoulder into a genuine speciality with an authentic, full flavour.
Cooked prosciutto*
The legs from our pigs are cooked slowly, creating a distinctive flavour and a unique texture.
Sbriciolona*
Minced pork meets wild fennel. A minimum ageing time of six months creates our sbriciolona, one of Tuscany's traditional cured meats.
Cooked gota*
A traditional Montagnola Senese dish made from our finest cured pork jowl, slowly cooked with the house spices.
Dry sausages*
A special selection of meats is prepared, cured and aged for three months in our historic cellar.
Capocollo*
Cut from the upper loin, then boned, salted, cured and aged for at least four months.
Aged lard*
After salting and careful seasoning with spices, the lard is matured in our historic cellar.
Salame*
Our finest minced pork with salt, pepper and garlic, aged for at least six months.
Soppressata*
An old-style cooked sausage prepared for five hours with spices, orange peel and lemon.
Buristo*
A traditional cooked sausage, slowly prepared for six hours.
Rigatino*
Our Cinta Senese PDO pancetta, aged for at least four months.
Gota*
Our Cinta Senese PDO cured pork jowl, aged for at least four months.