Italian porchetta, roast pork and cooked preparations
Viani roasted and cooked signature products
Porchetta, roast pork and traditional cooked specialties all begin with the same choice: the right raw material. Salt, spices and slow cooking only come afterwards.
In San Gimignano, we produce Italian porchetta, roasted pork and traditional Tuscan cooked products using methods that preserve the qualities of every cut. From the selected heart of the pork leg to citrus-scented soprassata, the range is designed for deli counters, foodservice and retail.
What we mean by roast pork and cooked products
Not every cooked pork product is the same
Italian roast pork is not simply pork that has been cooked. The cut, the cooking method and the time all shape the final result. A whole leg slowly roasted with herbs develops a browned crust, retains its juices and creates something that comes from the combination of the cut, the roasting method and the time spent in the oven.
Italian soprassata belongs to the same family in spirit. It is a traditional Tuscan cooked pork speciality that transforms less celebrated cuts into something distinctive, seasoned with citrus and spices. One of the oldest products of Tuscan norcineria, and still one of the easiest to recognise.
The Viani range of roasted and cooked specialties
Different cuts. Different cooking methods. Different uses. A range built for deli counters, foodservice and retail.
Bonni: roasted ham heart
Only the heart of the pork leg is used. Oven-roasted with rosemary, garlic and black pepper.
Not cooked ham. Not just another roast. A selected cut prepared to highlight the finest part of the leg and nothing else. Also available with fennel.
A premium deli counter product, easy to explain in one sentence: only the heart of the ham.
Storage: 0°/+4°C.
Whole roasted pork leg
A whole pork leg, slowly oven-roasted with rosemary, garlic and black pepper. The final roasting develops a browned crust while keeping the meat firm, fragrant and easy to carve.
Available whole for deli counters and foodservice.
Storage: 0°/+4°C.
Roasted pork loin
Selected pork loin, slowly roasted at low temperature.
Three variations, each with its own identity: rosemary, orange, summer black truffle.
The rosemary version belongs behind the deli counter. Orange adds a citrus note that pairs naturally with cheeses and cured meats. Black truffle creates a more premium offering.
Available whole or in portions for retail.
Storage: 0°/+4°C.
Oven-roasted turkey breast and chicken breast
Slow roasting also works with white meat.
Turkey breast and chicken breast complete the range while following the same cooking philosophy as our pork roasts: whole cuts, gentle cooking and no shortcuts.
Available whole.
Storage: 0°/+4°C.
Tuscan porchetta
Tuscan porchetta is one of the best-known expressions of Italian porchetta tradition, recognised before the first slice. The aroma of herbs, the browned crust and the fragrance of slow roasting announce it long before the knife reaches the meat. Roasted whole and prepared for carving, it remains one of the defining products of the Italian deli counter.
Format: log.
Storage: 0°/+4°C.
Italian soprassata
One of the most distinctive traditions of Tuscan norcineria.
Italian soprassata transforms cuts that follow a different path from classic cured meats into a cooked specialty with its own unmistakable identity. Citrus, spices and slow cooking create a fragrance unlike any other product in the category.
Available in several versions: classic, with olives, chil, summer black truffle.
Multiple formats for deli counters and retail.
Storage: 0°/+4°C.
Choosing the right roasted and cooked products
Every product has a different role.
Some are made to be sliced, some to be cooked, some to be recognised at the counter.
For premium deli counters: Bonni is the product that deserves to be presented first. One slice tells the story.
For everyday deli service: Italian roast pork and roasted pork loin provide the core assortment.
For retail and self-service: Portioned roasted pork loin offers practical handling and consistent presentation.
For distinctive regional specialties: Italian soprassata brings history, fragrance and a product unlike anything else on the counter.
For customers looking for white meat: Roasted turkey breast and chicken breast complete the range following the same slow-roasting philosophy.
Why choose Viani roasted specialties
We do not produce one roast and change the label.
Every cut follows its own preparation, seasoning and cooking process because every cut behaves differently.
That allows deli counters, foodservice professionals and retailers to build a varied assortment without losing consistency.
Meat origin, storage and method
The cut comes first. The cooking follows.
Every roasted product begins with selecting the right cut before it ever reaches the oven. Slow cooking only reveals what the raw material already has.
The range includes products made from both Italian and EU-origin pork, depending on the product.
Roasted products with a flavour profile you recognise from the very first slice.