Founded by Franco Renieri in San Gimignano and the Chianti hills, this producer of cured meats has about six decades of exemplary experience under its belt. Today the new generation is at the helm, remaining faithful to the teachings of founder Franco and producing charcuterie according to the dictates of local tradition. In addition to the production plant in Poggibonsi, a little further south, between Val d'Elsa and Monte Amiata, they breed some 800 Cinta Senese pigs, basing their work on a carefully controlled supply chain, large wooded areas, biodiversity and natural feed.
