Italian dry-cured meats and aged hams from Tuscany
Viani dry-cured meats
Selected legs, ageing times and formats built for the deli counter, foodservice and distribution.
Our range includes whole aged hams, boneless legs, slicer-ready formats and selected regional specialties, designed for different ways of working with dry-cured meat.
Italian dry-cured ham is shaped by every step, from choosing the leg to salting, from ageing to the moment of the cut: each stage defines the character of the finished product.
In San Gimignano, we work our dry-cured meats, keeping several interpretations of the same raw material alive. Whole and boneless hams, slicer-ready formats and regional specialties: a range built for anyone who needs to choose the right format, work it, and get the most out of every slice.
What we mean by dry-cured meats
A dry-cured ham is not just a leg left to rest. The cut, the shape, the amount of fat, the spicing, and the way the product reaches the counter all change from one to the next.
Deboning, for example, is not just a technical step. It changes how the product is handled, the yield at the slice, and the daily work of anyone in a deli or a kitchen.
That is why we kept more than one path open, from the traditional whole leg to formats built for the slicer. We did not remove the differences to make the work easier. We gave every product its place.
The Viani range of dry-cured meats
Our range runs from traditional formats to solutions built for the daily work of the people who cut and serve the product. What changes is shape and handling, not the attention paid to the raw material.
Whole and boneless aged hams
Whole and boneless dry-cured hams are the foundation of the Viani range. Built on time and maturation, they are available in several versions, bone-in or boneless, with or without pepper, to suit both the deli counter and the professional kitchen.
Formats: whole, boneless, vacuum-packed
Meat origin: Italian or EU selections, depending on the product
Cuore da Sgambato (leg heart cut)
The centre cut of the leg, selected for anyone looking for a clean cut and simpler handling. Available plain or with pepper, it keeps the character of the dry-cured product intact.
Weight: around 2.75 kg
Storage: vacuum-packed
Sgambato (boned-at-origin leg)
The leg is boned at origin and cured with a classic salting method. It is one of the most practical formats for foodservice, delis and self-service, combining ease of handling with good yield. It’s available plain, with pepper, or with chilli.
Format: whole loose or vacuum-packed. Half or portion vacuum-packed.
Approximate whole weight: around 6 kg (varies by processing)
Tuttafetta (slicer-ready leg)
A slicer-ready dry-cured ham designed for consistent performance at the counter. Its regular shape delivers an even slice and reduces waste during service. Available in several versions: black pepper, green pepper, red pepper and chilli.
Ideal for: deli counters, foodservice
Format: whole loose or vacuum-packed. Half or portion vacuum-packed.
Designations and selected dry-cured specialties
Regional specialties and designated dry-cured meats
Prosciutto di Norcia PGI
A ham tied to a specific territory, recognisable for its lightly spiced fragrance and a savoury but balanced flavour. Production follows the designation’s specification, with an ageing process that develops its distinctive profile. At the cut, it shows a firm texture and a colour ranging from pink to a deeper red, with the fat showing bright white.
Boneless aged shoulder
A Tuscan curing tradition that takes a different path from ham. It has a full fragrance and a bolder flavour that explodes through maturation.
Truffle-cured hams and specialties
Pelatello al Tartufo comes from pairing an aged ham with summer black truffle. The product is coated with truffle powder and left to rest vacuum-packed: time lets the fragrance work its way into the meat. A variation that does not cover the cured meat but adds another voice to it.
How to choose a dry-cured product
Because every format answers a different need
The choice always starts with how it will be used:
For the deli counter: some regular formats like Tuttafetta support daily use and consistent slices.
For foodservice and the kitchen: Sgambato and boneless formats make handling easier without losing what makes the product distinctive.
For a more territorial offering: specialties like Prosciutto di Norcia PGI and truffle variants bring different profiles to the counter.
For traditional service: the whole ham keeps the direct relationship with the product and the moment of the cut.
Raw material and certifications
The meat, before anything else
In a dry-cured product, the raw material is almost everything. Time only works well if the starting leg deserves it: that is what shows up in the slice, twelve or twenty months later.
Viani dry-cured meats are made from Italian or EU-origin meat, selected for every product. PDO and PGI designated products follow their respective production specifications, with strict requirements on pig origin and process. All Viani hams are free of preservatives: sea salt, spices, time. The entire dry-cured range is gluten-free.
The formats in our catalogue (whole, boneless, quarters, vacuum-packed or counter-ready, portions) are built for different uses. Some are cut by hand, others work with a slicer. Some want the whole leg in the cellar, others need the piece ready for the deli counter. There is a cut for each of these trades.
We did not simplify the range to standardise production: the San Gimignano facility is built to manage long ageing times and different distribution channels at the same time. The leg still hangs in the same air as always, then it goes where it is needed.
We'll be waiting for you at the table.