Salcis was established in 1941 to bring together the pork butchers producing Sienese and Tuscan cured meats. It specializes in processing pork although since the 1960s it has worked alongside a dairy. Salcis is a benchmark for quality cured meats, using raw materials only from farms in the provinces of Siena and Arezzo, which are processed in a traditional way, like all the products on sale: Fionocchiona IGP, Tuscan salamino, Cinta Senese and wild boar cured meats.
