Salame toscano and Finocchiona IGP
Two staples of regional norcineria (pork butchery): the coarse-grained salame toscano and the Finocchiona IGP, cured with wild fennel seeds according to the recipe set out in the disciplinare (production standard).
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Producers · montescudaio
Producers in montescudaio
Eccellenza Italianacertificata 2026–2027ID 27671
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Since 1950
In 1950 Umberto Sandri opened a butcher's shop in the village of Montescudaio. From the 1980s that family story grew into a salumificio.
Why you can trust it
salumificio sandri is a member of the Eccellenze Italiane network. The mark is registered in Italy and abroad: every certified business has a unique identifier, which can be checked at any time.
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Location
salumificio sandri is already on our map, with its own mark among the other certified businesses of the area: here you can look at it up close.
Enter the mapIn the making · In the kitchen
Beef and pork come from Tuscan and Italian supply chains, chosen through a direct relationship with breeders. Checks begin at the source and follow every batch throughout the process.
Processing is organised into separate departments for fresh preparations, cooked products and cured sausages. Keeping the areas separate ensures precision and food safety at every stage.
Some productions still rely on manual skill and the recipes of norcineria tradition, handed down over time. Knowledge of the meat remains the reference point guiding technical choices.
Modern production facilities support storage, packaging and quality checks. Traceability follows every product from the arrival of the raw material through to delivery.
In the kitchen
Two staples of regional norcineria (pork butchery): the coarse-grained salame toscano and the Finocchiona IGP, cured with wild fennel seeds according to the recipe set out in the disciplinare (production standard).
Whole cuts worked according to traditional Tuscan methods. Capocollo and lonzino are suited to slicing, while porchetta is sold by the piece for distribution and dining.
Burgers, sausages, meatballs, skewers, involtini (meat rolls) and marinated meats: a line of ready-worked products designed to simplify kitchen handling without giving up on the quality of the starting ingredient.
Specialities of Tuscan popular tradition, offered ready to serve. The trippa (tripe) is cooked according to local custom; the lampredotto, typical of Florentine cuisine, is one of the stomachs of the animal, stewed.
Ready-to-serve dishes that recreate local recipes: bollito misto (mixed boiled meats), brasato (braised beef) and peposo all'aretina, slow-cooked with generous black pepper, intended both for dining and for direct sale.
Selected beef and pork, also available in portioned cuts packaged for large-scale distribution and for kitchens working to set weights.