Typical italian cured meats

Tuscany, a land of unrivalled beauty, is also famous for its culinary traditions and cured pork products. A passion for pig farming is what led Mario Mannori, at the end of the Second World War, to set up his butcher’s and meat processing business in Prato. The quality of the raw materials immediately influenced this company’s choices, and it only processes selected Italian stock, such as the top-quality Calvana breed of cattle, native to
Tuscany and used to make bresaola and roast beef.