Italian cured meats from Tuscany
The Viani Italian cured meats range
We have produced cured meats for over a hundred years.
Prosciutto Toscano PDO and Finocchiona PGI are the products that represent us most, but they are not the only ones: alongside them sits the full family of Tuscan cured meats, from dry-cured hams to salami, from fresh sausage to roasts, down to the specialties built on black truffle and wild boar.
Our Italian salumi range is wide because every market has different needs. Built on a Tuscan salumi tradition, it includes products designed to serve different distribution channels, in Italy and abroad. We did not standardise it: we kept the products worth keeping, and built a structure able to serve them across every distribution channel.
The Viani Italian cured meats range
Prosciutto Toscano PDO
The cure is dry, as Tuscan tradition requires: sea salt, black pepper, garlic, natural aromas. The pigs are born and raised in Italy, in the regions designated by the specification. Our aging runs fourteen, sixteen, up to twenty months.
Finocchiona PGI
You smell it before you even slice it. 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. We have produced it for as long as we can remember, and we were among the producers who pushed for the PGI recognition granted in 2015.
Dry-Cured Hams
Domestic and imported cured hams, legs boned at origin, cured shoulder. Whole, half, boneless, vacuum-packed or counter-ready: this is where you find every cut that matters to anyone working with dry-cured meat every day.
Tuscan Salami
Salame Toscano is where it starts: cubed lardo, garlic, whole peppercorns. Then Briciolona, Spianata, spicy Ventricina, Milano, Ungherese. A wide choice of formats, sliced or to take away. Same idea, different ways of getting there.
Fresh Italian Sausage
Classic with garlic and pepper, fennel, rosemary, chili, truffle. Coarse ground, natural casing. Sausage gets cooked, eaten, and disappears before the bread goes cold. Small and large packs from 200 g to 1 kg, from the classic sausage to the blend built for cooking.
Guanciale, Pancetta and Lardo
The fatty side of Tuscan cured meats is not a side note: it carries depth, flavour, structure. Guanciale, pancetta and lardo sit halfway between the counter and the kitchen: products you slice, cook, and let melt, changing the dish from the first pass through the pan.
Porchetta, Roasts and Soprassata
Porchetta roll, roast prosciutto heart, oven-roasted turkey or chicken breast, roast loins, soprassata (Tuscan-style head cheese, cooked and pressed). Slow cooking is the method.
Truffle specialties
Summer black truffle meets selected cured meats: ham, salami and roasted specialties designed for premium counters and gift occasions.
Wild Boar specialties
Salami, mortadella, aged sausage: a full family built on a wild boar and pork blend. Wild boar brings a different intensity, wilder, darker, sharper. The wild boar mortadella is the one that surprises people most, even at the counter.
Certified quality, traceable origin
Our cured meats are certified to the standards required by international retail and export markets.
Our quality system has been in place since 2002. IFS Food and BRC Global Standard for Food Safety certifications are renewed through third-party audits. UNI EN ISO 22005:2008 covers the traceability of Tuscan pork across the full supply chain of the products in this category (Tuscan Supply Chain).
Prosciutto Toscano PDO is made to the production specification, and Viani joined the recognition process for the designation from the start. Finocchiona PGI follows the specification set by the Consortium for its Protection, recognised in 2015.
From counter to consumer
Cured meat is only the start
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.
Let's work together.
Viani cured meats reach markets everywhere, always with the same care: the local deli counter, the restaurant table, the supermarket chiller.
We export to the United States since 2016 under USDA/APHIS approval, alongside a dedicated sales network for the trade channel across Italy and international retail partners. Our facility in Cusona grew to serve all of this: over 25,000 square metres, a dedicated ham-curing wing, four slicing lines for retail-ready trays. Without changing the method.
If you are a trade buyer, let’s talk.