Viani cured meats
From San Gimignano to the world
We export to more than 30 countries.
Since 2016, we have exported to the United States, under the USDA/APHIS approval the American market requires, bringing Tuscan cured meats to international tables too.
The same standards that apply in San Gimignano are what let us clear the strictest controls abroad: a Finocchiona PGI that arrives on the other side of the ocean is still identical to the one made here.
4 slicing lines
Exports to more than 30 countries
USDA/APHIS approval
25,000-square-meter plant
Viani cured meats: certified and traceable quality
The evidence, not the words
Our quality is verified by third parties, not promised by us. We are certified to the most widely recognised international standards:
IFS Food and BRC Global Standard for Food Safety — the two food safety benchmarks required by international retail and export markets
CSQA
PRODUCT CERTIFICATION
CERTIFICATE NO. 57572
IN ACCORDANCE WITH THE STANDARD
ISO 22005:08
TRACEABILITY IN
AGRI-FOOD SUPPLY CHAINS
Deli products from Tuscan Supply Chain
USDA/APHIS approval
export to the United States since 2016
EC establishment code
Alongside these sit the two designations behind our flagship products: Prosciutto Toscano PDO (we have belonged to the Consortium since it was established in 1990) and Finocchiona PGI (among the producers who pushed for its recognition).
Viani cured meats, from Tuscany onward
Tuscan pork, traced from farm to slice
The meat in our Prosciutto Toscano PDO comes from pigs born, raised and slaughtered in Italy, in the regions within the PDO ham circuit.
Every animal is identified, every step is documented. For us, traceability is not a certificate on the wall; it is being able to say, for every product, exactly where it came from. For the buyer, that is the difference between trusting and knowing.
Viani Cured Meats: a story that starts in 1922
Four generations, the same trade.
It all started in 1922, in Certaldo, when Sollecito opened his butcher shop: skilled hands, good raw material, a trade. Since then, we have passed the work down from generation to generation, without ever moving its centre: Tuscan cured meats, the tie to this land, a way of producing that holds together old recipes and today’s tools.
Today we are structured and certified cured meat producers. We have a family history behind us and a quality built over time, not just claimed in words. That is what holds it all together: the 1922 workshop and our plant today do the same trade, only with different tools.
Our first hundred years
The Viani facility
in San Gimignano
More space, same method
We did not grow by breaking with the past; we grew by organising it better. The original workshop evolved into a first, a second, and finally a third new facility, with clean-room slicing lines and dedicated space for curing dry hams. But we still age the leg the way we always have, in the same air, on the same timeline.
There is only one logic: bring together the salumi craft of the past and the production capacity of today, so tradition and control work on the same side, not against each other. For us, technology exists to protect the trade, not to replace it.
We'll be waiting for you at the table.
We are not just a cured meats producer. We are a hundred years of the same family, now in its fourth generation. We save recipes that risked disappearing, and we bring them into a structure able to carry them far.
If you’d like to get to know us better or work with us, we’re here for you.