Tuscan salami is a typical salami of the Tuscan dairy tradition, known and appreciated throughout Italy. It is a sausage with a delicate and tasty taste. It is obtained by processing some parts of the pig; in particular the lean part is obtained from the thighs and shoulders, while the fat part is obtained from the pig's back. The lean part is cut and chopped, left to rest for about 3 days at 0 degrees, and combined together with the lard cubes obtained from the back; then they are seasoned with salt, pepper and natural flavors. Then proceed with the assembly and bagging in the casing, strictly natural.