Tuscan cured meats, renowned for their superior quality, continue to achieve growing success in international markets. This trend represents a strong opportunity for distributors, importers, retailers, and food service operators, who can differentiate their portfolios with premium products that are increasingly sought after by consumers focused on quality and origin. Below we explore the most iconic Tuscan specialties, the business opportunities they generate, and the advantages for buyers looking to expand their assortment with prestigious products.

Exploring a valuable asset for international buyers

This guide is structured in two parts: the first highlights premium products that have already gained recognition worldwide - or that, being less known outside Italy, hold strong potential for growth. The second part is focuses on how these products represent a valuable resource for companies, leveraging a cornerstone of regional cuisine to expand their presence in retail and food service markets.

From a commercial perspective, Tuscan cured meats are a powerful tool to differentiate product portfolios, increasing both quality perception and customer appeal.

Companies can take advantage of the appeal and reputation of these products to win new customers or strengthen loyalty with existing ones. The key lies in communicating effectively their distinctive qualities, attracting audiences that value authenticity and Italian gastronomic heritage.

Tuscan specialties

Finocchiona PGI

This celebrated salami is flavored with wild fennel seeds, giving it a fresh, aromatic character. Made from selected pork and aged for at least five weeks, it is prized for its softness and distinctive taste.

Perfect for gourmet platters and tastings, Finocchiona is one of Tuscany's best-known specialties, with strong international appeal.

Tuscan Salami

Produced with lean pork and fat, seasoned with salt, whole peppercorns, red wine, and garlic, Tuscan Salami is aged from 20 to 90 days. The result is a firm texture and a bold, spiced flavor.

Highly versatile, it is enjoyed both on its own and as an ingredient in traditional recipes, offering multiple menu applications for restaurants and delicatessens.

Lardo di Colonnata PGI

Famous for its tenderness and delicate flavor, Lardo di Colonnata is cured in marble basins in the town of Colonnata (Massa-Carrara), layered with salt, pepper, garlic, rosemary, and other spices for at least six months.

A true symbol of Italian craftsmanship, it is widely used in haute cuisine to enrich gourmet dishes.

Tuscan Ham PDO

Made from pork legs raised in Tuscany and nearby regions, this ham is cured for at least 12 months with salt, pepper, and natural spices. It has a delicate, savory flavor with a subtle spiced note.

The PDO label ensures authenticity and traceability, giving buyers a strong position in the premium segment.

Cinta Senese Ham PDO

From the native Cinta Senese breed, raised semi-wild, this ham is aged for at least 18 months. It has tender meat, aromatic fat, and a bold, persistent flavor.

It embodies biodiversity and traditional farming - qualities increasingly valued in sustainable and niche markets.

Wild Boar Sausage from Maremma

Combining lean wild boar with pork fat and local spices, this sausage has a gamey, robust taste typical of Maremma. It can be eaten fresh or cured for at least one month.

A product with strong regional identity, perfect for marketing strategies tied to Tuscan traditions and authentic flavors.

Sbriciolona of Cinta Senese

A softer, crumbly variation of Finocchiona, made from Cinta Senese pork. Lightly aged and flavored with fennel and spices, it retains freshness and aromatic character.

An informal, convivial product, popular at tastings and with younger consumers looking for authentic novelties.

Tuscan Soppressata

Prepared with head, tongue, and cartilaginous parts of the pig, cooked and seasoned with spices and citrus peel. Once pressed, it has a firm texture and savory, citrusy flavor.

A rustic, traditional specialty ideal for regional recipe assortments and retail storytelling.

Wild Boar Soppressata

A rustic version of soppressata, made with wild boar and pork, seasoned with spices and citrus peel.

It has a strong, gamey taste and fits well in menus dedicated to wild meat specialties and traditional rustic cuisine.

Tuscan Capocollo

Made from the upper pork neck, salted and seasoned with pepper and spices, then cured for three months. It offers an intense flavor and tender texture.

A product with strong identity value, ideal for seasonal promotions and festive campaigns.

Tuscan Guanciale

From pork cheek, salted and seasoned with black pepper, chili, and garlic, cured for three months. Ideal for recipes like pasta all'Amatriciana and Carbonara, it is prized for its bold flavor and rich texture.

A strategic ingredient that supports food pairing and enhances visibility through iconic Italian recipes.

Flat Pancetta

Salted and seasoned with black pepper and spices, cured for two months.

With its delicate flavor and soft texture, it is versatile across retail and food service, broadening sales channels and culinary uses.

Tuscan Rigatino

Similar to pancetta but with stronger marbling, seasoned with salt, pepper, and sometimes garlic. Cured for two months, it delivers a bold flavor, excellent raw or cooked.

A symbol of Tuscan rural tradition, perfect for enriching gourmet or rustic assortments.

Smoked Rigatino

A smoked version of traditional rigatino, flavored with local woods for a deeper, richer taste.

Often used in rustic dishes, it appeals strongly to chefs and restaurateurs seeking distinctive ingredients.

Tuscan Buristo

A traditional blood sausage made from pig's blood, meat trimmings, lard, pine nuts, and spices. Rich, spicy, and rustic, it is an authentic heritage product.

Ideal for niche markets looking for unique, unconventional experiences.

Mallegato

A milder blood sausage enriched with lard, raisins, and pine nuts.

Its distinctive sweet-salty profile offers storytelling opportunities tied to rural traditions and historical gastronomy.

Mortadella di Prato PGI

A historic specialty with PGI status, characterized by the use of alchermes, which gives it a unique aroma and lightly sweet flavor.

With its distinctive color and fragrance, it is well-suited to regional promotions and campaigns showcasing Tuscan traditions.

Marketing opportunities and business benefits

The Tuscan cured meats supply chain offers significant opportunities by promoting excellence and authenticity - qualities highly valued in international markets.

Distributors and importers who include these specialties in their catalogues can attract premium, loyal clients, while restaurants and retailers can stand out by offering distinctive, high-quality culinary experiences.

Leveraging culture and origin

For producers, highlighting not just flavor but also culture and origin is a key strength. Emphasizing the link with Tuscany, its rural traditions, and PDO/PGI certifications enhances authenticity and differentiates from generic products.

Narrative labels, together with promotional materials and eye-catching display tools that highlight breeds, curing methods, and local recipes, make products stand out on shelves.

For distributors and importers, guided tastings at international fairs or B2B events provide an opportunity to assess quality directly and build trusted supplier connections. These tasting initiatives can also be organized by distributors for their B2B clients, or by retailers for end consumers. In all cases, informative materials and clear communication are essential at every level to maximize impact, generate interest and attract attention.

Building premium assortments

For sourcing managers, the real opportunity is capturing the rising demand for high-value Italian specialties. Incorporating Tuscan cured meats into premium catalogues, alongside cheeses, wines, pasta or Tuscan bread, allows the creation of complete regional packages that are highly attractive to gourmet restaurants and high-end retailers.

An added competitive edge comes from providing localized marketing tools - technical sheets, social media content, recipe booklets - that help companies maximize value and streamline promotion in their local markets. Adapting communication to different countries, regions, and target audiences is essential to ensure relevance and market success.

For restaurants and retailers, opportunities also lie in food pairing and experience-driven storytelling. Offering regional platters with Tuscan wines, unsalted bread, or local olive oil creates a true gastronomic journey. Initiatives like "Tuscan Weeks" or dedicated corners for local specialties drive curiosity and and foster repeat purchases.

Finally, the supply chain as a whole can benefit from digital promotion: social campaigns with high-quality visuals, videos of artisanal production, and stories about Tuscan villages enhance product appeal. Proper digital storytelling ensures that producers gain visibility, distributors and buyers have concrete tools for promotion, and consumers are guided toward conscious choices based on quality, heritage, and regional identity.