Speciality Meats & Fish

Each small batch is created with love by the talented Antonio Varia, Chef and Owner of Buona Tavola Restaurants in San Luis Obispo and Paso Robles, located in the beautiful Central Coast region of California.

For nearly two decades, Chef Varia has delighted residents and visitors with his inventive Northern Italian cuisine in his Buona Tavola (meaning "good table") restaurants.

Alex Pellini, Chef Varia's nephew, came over from Italy in 2009 to help with the restaurants and has been instrumental in the creation and supervision of the salami production.

Every batch of salami requires careful supervision and timing to ensure the perfect taste and consistency. The fresh, natural pork comes from a local supplier. No hormones or antibiotics are used. All products are locally sourced and USDA inspected and approved.

This bold salami gets flavor from traditional Chianti wine from Italy, crushed fennel seeds and black pepper. Finocchiona is undoubtedly one of the most loved among Tuscan pork products. Its name derives from "finnocchio," or fennel, with the crushed seeds added for enriched taste and aroma.