In this classic “Toscano” salamino, the lean part obtained from trimming the shoulder and ham marries with the cubes of throat fat that give it the particular cut of the slice.
$42.99/kg
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– Product Details: SALAME TOSCANO TYPE: Tuscan Salami. Produced from selected pork shoulder meat(exclusively domestically sourced), cleaned of excess fat and ribbing. Selected lard from the back(chosen for its texture)is added to the mixture cut into cubes of about 6-7 mm along with the spices. The simple spicing (salt, garlic, and pepper, both ground and peppercorns) and at the same time very fragrant ensures an excellent end result. It is stuffed exclusively into natural beef gut and tied by hand. Seasoning 50-60 days.
-Price: €34.99/kg
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This product has multiple variants. The options may be chosen on the product page
– Product Details: SALAME TOSCANO TYPE: Tuscan Salami. Produced from selected pork shoulder meat(exclusively domestically sourced), cleaned of excess fat and ribbing. Selected lard from the back(chosen for its texture)is added to the mixture cut into cubes of about 6-7 mm along with the spices. The simple spicing (salt, garlic, and pepper, both ground and peppercorns) and at the same time very fragrant ensures an excellent end result. It is stuffed exclusively into natural beef gut and tied by hand. Seasoning 50-60 days.
-Price: €34.99/kg
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This product has multiple variants. The options may be chosen on the product page
– Product details: SALAME TOSCANO TYPE: Tuscan salami. SIZE: 0.5 kg to about 5 kg. Produced from selected pork shoulder meat(exclusively domestically sourced), cleaned of excess fat and ribbing. Selected lard from the back(chosen for its texture)is added to the mixture cut into cubes of about 6-7 mm along with the spices. The simple spicing (salt, garlic, and pepper, both ground and peppercorns) and at the same time very fragrant ensures an excellent end result. It is stuffed exclusively into natural beef gut and tied by hand. Seasoning 50-60 days.
34,99€/kg
– TYPE:Finocchiona PGI.SIZE: approximately 2.5 kg to 4 kg. Finocchiona, a Tuscan food excellence has been granted a new protected geographical indication in the EU. It will now be entered in the European PDO and PGI Register and protected against fakes and imitations. Made from 50% lean pork(pork shoulder) and 50% mainly fatty meat , coarsely ground. The scent of wild fennel in seeds, gives it a very strong final flavor making it one of the most commonly used cured meats in mixed sliced appetizers. It is stuffed into natural beef casings and cured for a minimum of 40 days.
Price 35.99€/kg
‘- When the pigs slaughtered on the farms were too fat, the problem arose of using the excess fat, which was partly transformed by cooking into “Friccioli” and “Strutto,” and partly preserved in salt and used to flavor dishes especially game. Used to soften game roasts with its filling, hence the “ghiotta,” a container that collected the drippings from the rotisserie. Ingredients: Tuscan pork lard, salt, pepper, crushed chili pepper, garlic, sage, rosemary. Contains sugar. Antioxidant: E300. Preservatives: E252, E250. Contains no allergens – Contains no sources of gluten – Contains no milk derivatives.
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Buristo salvaged cured meat, made from the blood of pigs and, in our case in the Sienese way with the rinds cooked to make soppressata. Seasoned and stuffed into a natural casing it is boiled and cooled at a controlled temperature thus achieving a kind of pasteurization.
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‘-Capocollo, a prized cut of pork was wrapped when fresh along with salt and flavorings especially wild fennel flower, a plant that has always been present in our countryside. Ingredients: Tuscan pork, salt, pepper, wild fennel seed, garlic. Contains sugar. Antioxidant: E300. Preservatives: E252, E250. Contains no source of gluten – Contains no milk derivatives.
$54.99/kg
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– Product details: Pork loin salted for a few days, then spiced before being cured. Especially it is the wild fennel seed and pepper that give it a most pleasing final taste. Most suitable product in low-calorie diets due to low amounts of fat. Excellent served with rocket and parmesan.
Price €49.99/kg
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-TYPE: Prosciutto Toscano Stagionato D.O.P. Absolutely national leg of pork, selected and branded at slaughter so that it can meet the criteria of the CONSORZIO DEL PROSCIUTTO TOSCANO specification, which in 1996 obtained the Protected Designation of Origin (P.D.O.) mark. Matured for a minimum of 12 months and iron-marked after a careful final selection, it is the ultimate expression of the sliced meats that fill our tables.
Price: €35.99/kg
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The “gota” of pork seasoned with the aromas of our land, which give it a delicate taste whether consumed as is or as a seasoning for a thousand recipes.
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Pancetta “poor man’s food” peasants sold hams to the “lords” and used bacon to flavor numerous recipes and for breakfasts: eggs and bacon, cacio baccelli and bacon, crostini of many fashions always with bacon as the protagonist.
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Bone-in ham produced from leg of domestic pigs aged at least 16 months finished with crushed pepper or chili pepper. Hand-boned bound and vacuum-packed. Ingredients: Pork, salt, natural flavors. Antioxidant: E301. Preservatives: E252, E250. Italian product with controlled and certified supply chain. Matured 16 months. Contains no allergens – Contains no sources of gluten – Contains no milk derivatives.
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Salume “poor” of our countryside where the strong taste of the less valuable parts were precisely “killed” of the addition of a lot of chili pepper and sometimes wild fennel.
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