The Tuscan tradition of Delicatessen is deeply rooted in History.
We know about it since Ancient Rome, when Latin authors praised the high qualities of pork meat as the main ingredient of sausages (*): Cato (2nd century BC.) in “De Agri Cultura” described the method for preserving pork legs through salting, curing and maturation.

Plinius the Elder (1st century) in his Natural History says: “you cannot find any greater pleasure to the palate… meat from the pork offers almost fifty different flavors, while the meat of all the other animals can offer nothing but a sole taste.”

In the Middle Ages the pastures for pigs had such a high consideration that woods evaluation was based on the capacity of feeding pigs.

At the beginning of the nineteenth century, the first food laboratories and deli factories started to spread around, and the fame of Italian Salami crossed borders, also thanks to the enthusiastic propaganda made by two ambassadors of excellence: Rossini and Paganini.