Tuscan character, since 1922.

We have been a Tuscan cured meats producer for over a hundred years: Prosciutto Toscano PDO, Finocchiona PGI, salami, sausages, and cold cuts, all certified and USDA/APHIS approved for export to the USA.

Tuscan cured meats producer.
Four generations strong.

About us

Our facility in San Gimignano covers more than 25,000 square metres, with a dedicated ham-curing wing, a production area for cooked and cured salami, and four slicing lines for retail-ready trays. We built the technology where it mattered: the clean rooms, the controls, the certifications, without touching what did not need to be touched. We did not change our territory. Sollecito Viani opened the first butcher shop in Certaldo more than a century ago, and today we are the fourth generation of the same family.

Prosciutto Toscano PDO

The curing is dry, the way it has always been done: sea salt, black pepper, garlic, only natural aromas.

The pigs are born, raised and slaughtered in the designated Italian regions. Our ageing starts at fourteen months, well beyond the minimum the specification allows: we choose to wait. When the process to recognise Prosciutto Toscano as a PDO began in the late 1980s, Viani was there from the start.

Finocchiona PGI

A burst of fragrance you notice before you even open the pack, from whole fennel seeds and flowers.

We have produced Finocchiona since 1922, and we were among the promoters of the PGI recognition granted in 2015. It comes in every format that actually matters: from the half-kilo you take home to the twenty-kilo wheel that gets sliced fresh at the counter every day.

How to build an Italian charcuterie board

Viani cured meats are designed for different moments of use: from professional deli counters and restaurant kitchens to ready-to-serve trays for the final consumer. Choose the format that fits the channel, or discover how to bring them to the table.

The cured meat is only the start: what matters is who sits around the table, and how long they stay. Here is our guide to composing a board worth sitting down for.

Salumi Viani

Alongside Prosciutto Toscano PDO and Finocchiona PGI, there’s a full family of Tuscan cured meats: dry-cured hams, salami, Italian sausage, guanciale, pancetta, lardo, porchetta and roasts, and our truffle and wild boar specialties. Every format answers a real need, from foodservice trays to retail-ready packs.

Certified quality

Tradition, put in writing.

“Creativity, experience, technology and a love for good things have allowed us to create unique specialties, combining traditional flavours with the demands of modern nutrition.”

Our quality system is certified to IFS and BRC standards, with a fully traceable supply chain and pork sourced from pigs born and raised in Tuscany. Our latest facility here in San Gimignano gave us room to grow without changing our method. For us, technology exists to protect tradition, not to replace it.

Source it. Serve it.

Viani cured meats reach retail, foodservice and export markets worldwide, with USDA/APHIS approval for the United States.

Let’s work together.

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