Tuscan salami: the Viani range
Viani salami
Tuscan salami is built on a simple combination: meat, fat, spices and time. But every recipe follows its own balance, from the bold character of Salame Toscano to the fragrance of fennel, wine and truffle specialties.
In San Gimignano, we prepare Tuscan salamis and regional specialties while preserving the unique character of each recipe. Some are best enjoyed with a knife, others with a slicer. Some have the bold kick of chili peppers, while others feature the aroma of truffles or Chianti DOCG wine.
What we mean by Tuscan salami
A salami is not defined by grind alone. The texture, the way the fat is cut, the spicing, and the ageing all change the consistency, fragrance, and the slice structure.
In Salame Toscano, the lardo stays visible: small cubes that melt into the flavour. In Briciolona, the fennel and the particular texture call for a precise gesture, hand-cutting.
Each recipe follows its own proportions. That is why one slice is enough to tell a Salame Toscano apart from a Briciolona or a Spianata.
The Viani salami range
Our range starts with traditional Tuscan salami and opens up to different interpretations, spiced, territorial, and built for different occasions.
Traditional Salame Toscano
Salame Toscano is the benchmark recipe: cubed lardo, garlic, whole peppercorns. The grind and the ageing build a firm slice with a bold but balanced flavour. The meat is Italian in origin. Formats range from 6 kg whole salami down to a 500 g take-away size, with a range of packaging: whole loose or vacuum-packed, half vacuum-packed, hand-tied with string, and more.
Briciolona and salami from the Florentine tradition
Briciolona, also known as Sbriciolona, is part of the tradition of the Florence area. Fennel seeds give it its characteristic fragrance, while its soft texture gives it its name: the slice crumbles. It must be cut by hand. Hand-cutting is what completes the recipe: the texture of Briciolona calls for that gesture, not a slicer.
Spiced and spicy salami
The profile shifts with the spice. Spianata keeps the flavour of Tuscan salami in a flattened slice, enriched with garlic and pepper. Ventricina, by contrast, puts chilli front and centre, with a deep colour and a spicy note built in during ageing.
Variants: Spianata, Spianata Piccante, Ventricina Piccante.
Salami with wine, truffle and aromatics
Some ingredients do not cover the salami; they accompany it. Salame with Vino Chianti DOCG brings together a salumi recipe and a wine tied to the same territory. Truffle Salami pairs a fine grind with visible truffle pieces in the slice. Wild boar recipes add a darker, more intense expression of salami tradition.
Salame Milano and Salame Ungherese
Two fine-grind recipes, with profiles set apart from Tuscan tradition.
Ungherese (Hungarian-style salami) has a light smoky note. Milano spreads the fat in very fine grains, even throughout the slice. Both are useful additions for buyers looking for profiles closer to Central European tradition, while keeping a consistent slice and an easy sell. EU-origin meat.
How to choose a salami
The choice depends on the occasion and the type of service:
For a classic Tuscan offering: Salame Toscano remains the benchmark, with garlic, pepper and cubed lardo.
For a more distinctive texture: Briciolona brings the soft, crumbly character of Florentine tradition.
For a bolder flavour: Ventricina and other spicy variants add colour and intensity.
For a more distinctive offering: truffle and Chianti DOCG, or wild boar, shift the profile without losing the identity of the salami.
Meat origin, storage and method
A recipe stays true when it keeps its character
The production of salami begins with the selection of the meat and continues through the curing process.
Every recipe starts with the same principles: selected meat, balanced seasoning and time. What changes is the character of the finished salami.
In San Gimignano, we make salami built for delis, foodservice and distribution.
The Tuscan line (Salame Toscano, Briciolona, classic Spianata, Salame al Chianti DOCG, Salame al Tartufo) is made with Italian meat. Ventricina, spicy Spianata, wild boar salami, Salame Ungherese and Milano use EU-origin meat.
The final profile comes from the balance between proportion, grind and seasoning.
Bring Viani salami to the table