Fresh Tuscan sausage and Viani specialties
Viani Italian Sausage
Tuscan sausage gets cooked. It does not sit on a board and wait to be admired: it needs heat, a pan, and the time it takes for the casing to split open on its own. It is an ingredient before it is a product.
It is one of the oldest and most popular cured meats in Tuscan tradition: coarsely ground pork, salt, pepper, garlic, and little else. A preparation that only looks simple, because the result changes completely depending on the cut of meat, the grind of the mix, and the aromatics added during the process.
We make it in the classic version and in its best-known variants: fennel, chilli, rosemary, truffle, and a coarser knife-cut style. Different variants, same principle: a sausage has to taste like meat first.
What we mean by Italian sausage
The history of sausage is old enough to appear in the Odyssey. In Book 20, Homer describes Odysseus tossing restlessly like a sausage on the fire, waiting for it to cook.
Almost three thousand years later, the concept has barely changed: pork, part lean and part fat, a coarse grind, and a cooking method that turns a simple ingredient into something memorable.
In Tuscany, sausage became one of the most recognisable symbols of everyday cooking, as much at home on a grill as in the long-simmered dishes of rural tradition.
The Viani sausage range
There is no single Tuscan sausage. Every variant answers a different need: a grill, a ragù, a pan, a recipe that simmers for hours.
Classic Tuscan Sausage
The essential version. Meat, salt, pepper, garlic. It is the one that goes on the grill, into the pan, or into a sauce without asking permission.
Format: 200 g to 1 kg. Also available as a 250 g, 500 g and 1 kg mix, ideal for foodservice. All stored at 0°/+4°C.
Tuscan Sausage with Fennel
Fennel is not there to mask the meat; it makes it more fragrant and gives it more staying power. A Tuscan classic that finds its natural place alongside legumes, vegetables and rustic dishes.
Tuscan Sausage with Chilli
More character, not more heat. The chilli accompanies the meat without overpowering it and adds a lively note that works well both on the grill and in stewed dishes.
Tuscan Sausage with Rosemary
More aromatic, more Mediterranean. Best suited to cooking over embers, in the oven, or with potatoes.
Tuscan Sausage with Truffle
The most intense, restaurant-style variant. The one for when sausage stops being an ingredient and becomes the centre of the dish.
Tuscan Sausage, Knife-Cut Style
Here the texture changes before the flavour does. The meat is cut into larger pieces than the traditional grind, giving a richer bite and a stronger presence on the plate.
Tuscan Sausage, 1 kg
One kilo of sausage in its classic form, ready to use. Available in classic, chili pepper, fennel, and truffle varieties.
Tuscan Sausage Mixture, 1 kg
One kilo of ready-to-use dough for sauces, grilled dishes, and fillings, available in classic, chili pepper, fennel, rosemary, and truffle flavors.
Tuscan Sausage Mixture, 500 g
The same quality, in everyday portions. Half a kilo of versatile dough, available in classic, chili pepper, fennel, rosemary, and truffle flavors.
Which sausage to choose
If you are looking for
We recommend
The most authentic Tuscan tradition
Classic
A sausage for the grill
Knife-cut style
Dishes with legumes and vegetables
Fennel
A bolder flavour
Chili
Aromatic dishes
Rosemary
A more distinctive dish
Truffle
Meat origin, storage and method
Our fresh sausages are made from selected pork, of Italian or EU origin, and worked following a tradition that puts the raw material first, not shortcuts.
The knife-cut style is the most rustic expression of the range: a more visible cut, a firmer bite, a bolder character.
All products must be stored between 0°C and 4°C. Full details on storage, shelf life and packaging are listed on the label and in the dedicated technical sheets.
How to cook Tuscan sausage
The right answer is that Tuscan sausage performs best with a cooking method that brings out its fat and juiciness.
In a pan, it develops a rich, flavourful crust. On the grill, it probably finds its natural habitat. Stewed, it becomes the centrepiece of some of the most iconic Tuscan dishes, starting with the classic pairing with beans.
It also works beautifully with Savoy cabbage, cavolo nero, cauliflower, turnip tops, peppers, aubergine and onions. Because sausage, before it is a cured meat, is one of the most versatile ingredients in Italian cooking.
Tuscan sausage gets cooked. The rest takes care of itself.