SALUMIFICIO VENTURINI S.r.l.

Salumificio Venturini traces its roots to 1890, when Gesualdo Venturini began curing pork in Siena. Today, operating from a landmark facility established in 1927 in the Arbia fraction of Asciano, the salumificio maintains its core craft: producing Prosciutto Toscano DOP the traditional way. Each ham, dry-salted with salt, pepper and plant seasonings, weighs 8–9 kg and develops character through slow aging. Four generations later, this remains artisanal Senese production, not industrial scale—a rare continuity in Tuscany's curing heritage.

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