Lonza di suino farcita
Vitella di latte farcita
Aviprestige
- Galletto livornese allevato senza OGM
- Pollo ruspante senza OGM
- Petto anatra sv
- Cosce anatra sv
- Coniglio costamagna
- Fois Gras
Black Angus Americano
- Cuberoll
- Controfiletto
- Lombata
- Lombata tagliata sv
- Tagliata
- Bavetta
- Picagna
- Hamburger
- Carne salata
Linea Maialino Ferro
- Maialino di latte
- Arrosto di maialino di latte
- Prosciutto di maialino di latte
- Lombatina porchetta con cotenna
- Lombatina porchetta con senza cotenna
- Porchette da 20/80 kg
Linea classica
- Suino
- Maiale nazionale
- Manzo
- Vitello di latte
- Carne avicola
- Selvaggina
Polli ripieni
Cosciotto di tacchino farcito
Hamburger farciti
Hamburger farciti di vitello, bovino e suino.
Pezzattura 120 g
Pecorino cheese Zizzania
Basket aged pecorino cheese, aging period 120 days
Weight: about 5,0 Kg
Pecorino cheese Sospetto
Semi-mature pecorino cheese, aging period 50 days
Weight: about 3,0 Kg
Pecorino cheese Superbo
Basket aged pecorino cheese, aging period 120 days
Weight: about 10,0 Kg
Pecorino cheese Gelosia
Semi-mature pecorino cheese, aging period 30 days
Weight: about 1,8 Kg
Goat cheese Dispetto
Semi-aged goats cheese, aging period 30 days
Weight: about 1,5 Kg
Goat cheese Discordia
Aged goats cheese, aging period 90-120 days
Weight: about 2,5 Kg
Pecorino cheese Desiderio
Aged pecorino cheese, aging period 90-120 days
Weight: about 3,5 Kg
Pecorino cheese Avaro
Semi-mature pecorino cheese, aging period 30 days
Weight: about 1 Kg
“Re di Macchia” spread ham
Without bone, peppered and non-peppered. Has a very decisive and perfumed taste as a result of the traditional working methods and seasoning.
Weight: about 7 Kg without bone. Seasoning period over and beyond 16 months.
“Re di Macchia” typical ham
Has a delicate and long lasting taste with a light aftertaste of natural spices, typical of the Tuscan tradition.
Weight: about 10 Kg with bone, 8 Kg without bone. Seasoning period over and beyond 16 months.
Sausage
Made from the finest parts of the pig, the Pork sausage is made continuously throughout the day in order to guarantee a product that is always fresh and genuine. It is typically used in many traditional and local dishes. We advise cooking before consumption. Medium to finely minced, placed into a natural casing.
Weight: about 100 g.
“Duca delle Apuane” lard
Comes from a part of the pig’s back. It is seasoned in a special container, covered in salt, spices and typical aromas from the Garfagnana region. This long and careful procedure of working creates a product of high quality that is both appreciated and recognized.
Weight: about 3.0 Kg.
Soppressata
Comes from a mixture of different parts of the pig: chump steak, ham, head, pork rind, offal. The addition of typical local spices and a slow and careful cooking method gives rise to a very strong flavoured product.
Weight: 500 g / 1.0 Kg / 2.0 Kg.
Biroldo
Has very antic roots in the traditions of Garfagnana. It comes from a mixture of different parts of the pig: the head, pork rind, entrails, blood. It has an intense and perfumed flavor and is always considered a delight even to the most refined palates.
Weight: about 2.0 Kg.
Special salami of Garfagnana
A very delicate salame, typical of the Garfagnana region, realized with the leanest parts of meat. Finely minced, placed into a natural casing.
Weight: about 600 g.
Mondiola
Is a classic salame and custodian of the best traditions of the Garfagnana region. It is a fine grained salume, snail like in shape and finds always greater approval and consumption. Finely minced, placed into a natural casing.
Weight: 300/500 g.
Tagliata
Weight: 300 g
Chop: 4 Kg / 6 Kg
T-bone
Weight: 400 g / 700 g / 1 Kg
Chop: 10 Kg (intero)
Rib eye
Slice: 300 g
Whole (vacuum): 4 Kg
Bone-in rib eye
Weight: 400 g / 700 g 1 Kg
Chop: 10 Kg
Tomahawk
Vacuum, chop about 800 g
Carne Salata
Vacuum 2 Kg / 6 Kg
Strip loin
Slice: 300 g
Whole: about 5 Kg
Sausage factory
The growing demand for quality cured meats has led this company to acquire its own “salumificio”. A new structure where the wisdom of old local traditions goes perfectly with new technologies and advanced machinery. The lab, in compliance with EEC legislation, expands the offering with a wide range of typical products, expressing the business philosophy which can be summed up in the words: tradition, experience and technology. The brand “Salumi della Garfagnana” is the ultimate expression of an art that is rooted in the best traditions of Tuscan pork.
History
The company Pioli Carni uses its own expertise to provide the correct butchery of pigs and cattle, continually seeking suppliers of top grade meats. The experience gained in selecting the best products (meats, cold cuts and cheeses) now makes it possible to satisfy any request, whether it be in the retail or wholesale market. Pioli Meats is also specialized in supplying the catering industry. In addition to top grade meats of all kinds, it offers a wide selection of prepared foods of the highest quality, ideal in complementing any menu with a touch of originality.
Experience and quality
The Pioli family has gained experience in selecting the best supply chains, working together with industry experts and continuously investing in the search for top grade meats. One of their greatest pride is heifer meat. It is named after the young female cow that has not yet produced a calf.