Seasoned bacon in a marble basin

Adò's workshop

Art in excellence: the great artisanal Tuscan cured meats.

Cured meat obtained from the pig's throat, keeping the rind and removing the glands, subjected to salting, seasoning in a marble basin and drying.

Soft, velvety, and non-greasy texture, with a delicate, finely spiced aroma. Firm, white in color with longitudinal red stripes, and a sweet, savory flavor.