The fragrance, before the flavour.
Viani Truffle Cured Meats
Black truffle has an aromatic profile that is impossible to mistake: it does not overpower; it develops gradually. At Viani, we work it into the cured meats built to carry it: aged hams, fine-ground salami, slow-roasted meats, mortadella, soprassata.
There is only one rule: truffle only tastes like itself when the cured meat still tastes like itself.
Where truffle meets Italian cured meats
Raw, cooked, aged: different methods depending on the product.
The range runs from aged hams to roasts, sausage, mortadella and soprassata. Black truffle goes into each product differently: as powder on the aged ham, mixed into the salami, mortadella and soprassata blends, and worked in during cooking for the roasts.
Pelatello: prosciutto with truffle
The leg is aged with a blend of salt, garlic and black pepper. Once ageing is complete, it is deboned, coated with summer black truffle powder, and vacuum-packed. Then it rests for a month: the scent works its way into the meat; it does not stay on the surface.
Format: whole 6 kg/half 3 kg. Vacuum-packed, 0°/+7°C.
EU-origin meat, gluten-free, no preservatives added.
Roasted Ham with Black Truffle
Selected legs, seasoned with traditional herbs and spices, finished with black truffle and slow-roasted in the oven. The truffle’s earthy character runs through the slice alongside the roasted meat: a product that brings together the logic of a roast and that of a speciality item.
Format: whole 8 kg/half 4 kg. Vacuum-packed, 0°/+4°C. Shelf life: whole 120 days, half 90 days. EU-origin meat.
Black Truffle Salami
Fine grind, Italian meat and visible black truffle pieces create a slice where texture and aroma remain balanced. The fine texture leaves room for the truffle’s unmistakable character to come through.
Available in 1.5 kg and 500 g formats, vacuum-packed or not. Italian meat.
Truffle Mortadella
Black truffle goes into the mix and works with mortadella’s naturally sweet, rounded flavour. A rich, recognisable note gives this mortadella a more distinctive profile.
Format: half 4.5 kg. Vacuum-packed, 0°/+4°C. EU-origin meat.
Roast Truffle Pork Loin
Selected pork loin, cooked low and slow in the oven with black truffle. Gentle heat keeps the meat’s structure intact, while the truffle settles in during resting and stays visible in the slice.
Format: whole 2.5 kg. Vacuum-packed, 0°/+4°C.
EU-origin meat.
Truffle Soprassata (Tuscan-style head cheese)
Meat from the pig’s head, slow-cooked, coarsely chopped and seasoned with spices, lemon and black truffle. The slice is mottled: red, meaty parts blend with the white of the fat.
The scent is rich. The flavour is that of classic soprassata, with an added note that doesn’t change the product character.
Format: whole 5 kg. Vacuum-packed, 0°/+4°C.
Italian meat.
Tuscan Sausage with Truffle
Truffle goes into the fresh mix along with the meat. A variant for anyone looking for a different profile in a sausage, without stepping outside fresh production methods.
Format: 300 g pack. Also available as a 250 g and 500 g tube mix for foodservice use. Storage 0°/+4°C. Meat: Italy or EU.
When truffle meets a cured meat that is already complete
Not across the whole range.
Only where it makes sense.
Adding truffle to cured meat is easy to communicate, but harder to balance. The risk is covering the product: too much aroma on a raw material that cannot carry it, and the cured meat disappears behind the truffle.
That is why truffle appears on aged prosciutto or in fine-ground salami, where the even texture takes on the aroma without distorting it, or in mortadella, which has the sweet, rounded structure needed to carry it, and finally in roasts, where slow cooking lets the aroma work over time.
Black truffle, made in San Gimignano
Viani truffle cured meats are made at the Cusona facility in San Gimignano. We use summer black truffle as powder on aged hams, in pieces in the salami, mixed into mortadella, soprassata and sausage.
Storage: 0°/+7°C for aged products; 0°/+4°C for roasts, mortadella, soprassata and sausage. For full technical sheets and product codes, see the catalogue.
Truffle cured meats for the deli counter, foodservice and distribution.