Patrone's Delicatessen

PASSION AND CRAFTSMANSHIP SINCE 1992

Patrone's Delicatessan is a small, artisan business based in Venturina Terme, near Livorno. We have been producing salamis in accordance with the fine Maremma tradition since 1992, using pigs and boar that were born and reared exclusively in Tuscany.

Our range of meats includes classic Italian cured hams, pepper­cured meats, various kind of salami and cooked meats such as roast suckling pig and Buristo (a variant of black pudding).

Our company philosophy is not influenced by the rampant competition of our sector and is the polar opposite of the large­scale production model: rooted instead in the quest for the finest­ quality raw materials, the use of Volterra salt for salting our meats and manual production methods. Not only is all our production true to artisan principles, but the product and its curing time is always rigorously respected with great care and attention devoted to every single item. Furthermore, every product is gluten and lactose­free and many of our products are also made without the use of preservatives and anti­oxidants.

The handmade production of traditional Maremma salami and meats



Producing pork and boar meat of the most genuine quality with uniquely handmade production methods, Patrone's quickly distinguished itself from the rest. All our products ­ from cooked hams to salamis ­ are entirely handmade, giving them a quite exceptional flavour: a rich and delicious range of genuine meats, thanks to the dedication of Lorenzo and Maria.

A MAN WORKING WITH HIS HANDS IS A WORKER. A MAN WORKING WITH HIS HANDS AND WITH HER BRAIN IS A CRAFTSMAN. BUT A MAN WORKING WITH HIS HANDS, HIS BRAIN AND HIS HEART IS AN ARTIST
Louis Nizer
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the Salumeria

Truffle e salami, cured sausages infused with Tuscan wine and more besides

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the Cooked meats

Roast suckling pig and all our hand-cured products


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Pepper-cured salamis

Locally­sourced cured hams, pork loin, shoulder of pork, pork cheek, rolled pancetta, lardo

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our Boar

Boar sausages, boar prosciutto, loin of boar, boar capocollo


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