The Florentine Chianina IGP VBAC is the Florentine steak par excellence, the most sought-after cut of meat in the world, and the Chianina beef is the king of Tuscan meat.
The Chianina steak is certified by the IGP mark and by the VBAC mark (central Apennine white calf) which provides its quality and origin.
Fiorentina
The term refers to the cut of meat (the famous T with bone) and the cooking rare, so beware of those who propose Bistecca alla Fiorentina without specifying the origin of the meat, which will certainly be France / Italy and not Tuscany.
Another important aspect is the aging of the Chianina meat: we guarantee a minimum of 30 days, up to a maximum of 60 days on request.
The maturation means the degree of maturation of the Tuscan meat, and is directly proportional to the softness of the Chianina meat: the more it is aged, the softer and more valuable it will be.
Our Fiorentina di Chianina is vacuum-packed with a shelf life of approximately 20 days, and will be shipped in 2+ / 4+ temperature controlled refrigerated vans in order not to interrupt the cold chain.
You can buy the real Chianina steak in ours online butcher, and quietly wait for home delivery.
Add ours to your shopping cart Florentine steak and enjoy it in company cooked on the grill.
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Shipping Costs Refrigerated Van
Fresh Tuscan meat can be shipped only and exclusively by refrigerated vehicles at a controlled temperature 2+ / 4+.
Delivery times vary depending on the destination area from 24 to 72 hours from the time of collection at the warehouse, which will be on Monday or Tuesday.
The costs vary according to the amount spent:
15 € for orders under 50 €
€ 12 for orders between € 50 and € 120
Free for orders over 120 €
Useful information
It is advisable to season the Chianina meat with a little salt, olive oil and pepper, once cooked.
The calves of the Chianina breed are born, raised and slaughtered in Tuscany.
Why choose our Florentine steak with Chianina meat? Because the origin of the meat, the degree of maturation (minimum 30 days), the quality of the slaughter (in Tuscany) and the delivery with guaranteed and controlled cold chain are essential requirements.
But what a Chianina steak must be like to be defined Fiorentina? It is a highly prized cut of Chianina meat, which responds to precise rules, but the most important is that under 4 cm of thickness you cannot speak of Bistecca alla Fiorentina.
Qualità della carna eccellente e nonostante il lungo viaggio per arrivare e il timore che potesse intaccarne la qualità, non posso che dare un ottimo giudizio. Carne arrivata sottovuoto in scatole isotermiche con ghiaccio che ne hanno mantenuto temperatura e qualità. Personale sempre disponibile e attento al cliente. Consigliatissimo e soddisfatto.
A
A.D.M.
Confezione
Nella confezione ci doveva essere un hamburgher di 300 gg , invece ne ho trovato uno di 150 gr.
La fiorentina era ottima e così le salsicce.
A
A.F.
Piccola grigliata
Una bistecca di chianina taglio Fiorentina salamelle e costine. La carne è lei, pulita al palato pochissimo grasso, raffinata. Costine molto buone, la salamella un qualcosa di eccezionale.A presto !
Finocchiona IGP - one of the most famous and celebrated cured meats in Tuscany.
Recognized by the IGP mark, the production of Finocchiona is strictly regulated, using only high quality pork raised in Italy.
The traditional methods of production of our famous salami with fennel are deeply intertwined with Tuscany itself and have also been appreciated by members of the Medici family and by Leonardo Da Vinci.
Typical Tuscan cold cuts
Its origins date back to the Middle Ages, when farmers replaced the expensive and rare black pepper with fennel seeds, perfect for flavoring meat.
The ingredients of this Tuscan salami, are salt, black pepper, garlic and red wine. It is during the aging that all the unique flavors of Finocchiona PGI develop, creating intense notes of salt, fennel and spices.
Don't miss this fantastic Tuscan salami!
Add it to your cart now and we will deliver it to you within 48 hours!
✅ Refrigerated shipping 24/48 hours
✅Vacuum packed
✅ 100% high quality Tuscan product
✅ Free returns within 14 days
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History of salami with fennel
The authorship of this typical Tuscan salami is claimed by both Campi Bisenzio and Greve in Chianti.
Its origins go back to the Middle Ages, when, to make up for the use of rarer and more expensive pepper , it was thought well to add to the mixture of fennel seeds , more easily available, convenient and also suitable for hiding any deterioration of the meat, given their strong aroma.
The Chianti people usually say: as skilled hairdressers are able to make even the ugliest woman look attractive, so the aroma of finocchiona is capable of disguising the taste of even the most undrinkable wine .
The saying alludes to one curious popular custom : at the end of the nineteenth century the Florentine nobles who did not have cultivated land went to the countryside around Florence to buy the wine of the peasants.
These, usually very hospitable, welcomed possible customers with a good breakfast of bread, finocchiona and a glass of red wine that had to be sold.
The spices and the strong aroma of finocchiona Tuscany actually served to alter the palate and confuse the sense of smell of the noble buyers who certainly bought the wine, evaluating it as excellent and free from defects.
Characteristics of the salami with Tuscan fennel
This Finocchiona PGI is characterized by the aroma of fennel, present in seeds and / or flowers in the dough, and by the soft consistency of the slice that sometimes tends to crumble and so the slice appears with colors ranging from red meat of the lean parts to white. / pinkish white of the fat parts, well mixed parts and with indefinite borders with possible evidence of fennel seeds and / or flowers.
The smell of finocchiona IGP salami is pleasant and characteristic due to the marked aroma of the fennel and light of the garlic. a fresh and appetizing taste, never sour.
You can use the finocchiona produced in Tuscany in tartare, or for example in stuffed pasta, in salads, in panzanella, with pears and even as a cannoli for tagliatelle.
It is certainly a cured meat , a must on traditional Tuscan cooking boards, it can be used in many ways, especially in everyday preparations.
Starting from this assumption, ten Tuscan chefs ventured into a unique contest organized by the Consortium for the Protection of Finocchiona IGP in collaboration with the Regional Union of Tuscan Chefs.
“The variety of combinations and dishes that can be created with Finocchiona IGP is remarkable” he confirms Alessandro Iacomoni, President of the Consortium for the protection of Finocchiona Toscana IGP ".
I answer some classic questions about the finocchiona, the first concerns the size, usually a whole finocchiona is 3 kg, so when ordering we cut a 1 kg slice and vacuum it.
Then the product is placed in special food polystyrene boxes and then in our personalized cardboard box for shipping, which will be refrigerated in order to maintain the right storage temperature.
Reminding you of remove it from the vacuum 1 hour before tasting it and keep it out of the fridge to taste it at its best at least 30 minutes.
If you have special needs, on the order page there is a Notes section, here write your instructions and they will be made.
Recipe with Finocchiona
Crispy tagliatella cannolo with Finocchiona IGP foam - chef Franco Mazzei
Ingredients for 4 people: 200 g fresh tagliatelle or cutter 200 g mascarpone 8 thin slices of Finocchiona IGP 4 slices of Finocchiona Toscana PGI cut about 1 cm thick Cooking cream to taste Salt, white pepper, extra virgin olive oil to taste
Method:
Take the noodles, divide them into 4 equal portions, spread them out and grab the central part with pliers and hold them firmly by dipping them into boiling water for a minute.
Remove them and roll them around a cannoli cylinder, pressing with your hand to make them adhere well together.
Take the cylinder and dip it in boiling seed oil by turning it on itself to fry evenly.
Take a hand blender and put the finocchiona salami finely chopped a little cream.
Blend and add salt, oil, pepper and mascarpone to obtain a creamy and thick mixture.
Stuff the cannoli with a few sack and serve with finocchiona cubes and a little sprig of sauce on the plate, fennel seeds and fresh fennel.
Finocchiona and Sbriciolona
A more modern variant of Finocchiona is the so-called Sbriciolona.
In reality it is the same salami, prepared in the same way and with the same flavors of fennel and red wine. The difference is in the seasoning.
It is important to know that sbriciolona has a short seasoning, remains very coarse in the dough and is difficult to cut. Slices that are too thin are torn and ends up in shreds in the bread.
This is why it takes another name - Sbriciolona - which nevertheless remains an affectionate, popular name. Officially, Finocchiona remains Finocchiona even in a less seasoned version. And the goodness, apart from the shreds, is identical.
Buying Igp finocchiona online is simple, just click on Add to cart, enter the data for shipping.
The shipment of your order takes place in 24/48 from the moment of approval.
In the payment methods there is also the possibility of cash on delivery.
Now you just have to order ours Tuscan salami par excellence and bring one of the best typical Tuscan cured meats to each one you can find online. Tuscan delicatessen specializes in the online sale of typical Tuscan cured meats.
The Seasoned Ham is a classic of the Italian tradition with an unmistakable taste.
This raw ham slice is the most suitable cut to meet the needs of consumers who want to buy a small piece, easy to slice at home.
The artisanal salting of this slice Seasoned it requires repeated and vigorous massages to let the salt penetrate deeply.
After being left to rest in special cold rooms, it is spiced and aged in well-ventilated rooms for a period ranging from 9 to 12 months.
The taste is tasty and balanced, with a recognizable and typical scent of Tuscan raw ham.
Online sale of raw hams
The fat part melts in the mouth and balances the flavor of the meat.
Don't miss out on this fantastic piece of Seasoned Ham!
Add it to your shopping cart now, and we will deliver it to you within 48 hours!
✅ Refrigerated Shipping 24/48 hours
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✅Free Return within 14 days
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Production
The production of cured raw ham begins with the separation of the thighs from the rest of the animal's body and the classic arched trimming:
which is then followed by the addition of with salt, pepper, natural flavorings and spices.
At the same time, all raw hams are provided with a non-removable seal indicating the date on which the curing process begins: which must last at least 12 months
At the end of the manufacturing process, the raw ham is rather rounded, with an arch shape at the upper end, and a weight that varies between 7 and 7.5 kg.
Ham is a living element and has individual and intrinsic characteristics.
In terms of shape, weight and fat, each ham has a different response and a different seasoning.
Bringing a ham to full maturity from 24 months to 26 would mean ruining it, it would mean not grasping the peak of its maturation and sending it over-maturing.
Its best characteristics would be lost, with altered tastes and aromas.
Think of the wine… There are wines that need time to give the best others less.
Experience, the aromas that the hams leave on the needle, that little hole that we use to feel the qualities and defects of the ham.
They make a cured ham tell us about itself and make it clear what is the best time to savor all its taste and its extraordinary aromas.
I wanted to let you know that the raw ham is placed in special food polystyrene boxes.
And then in our personalized cardboard box for shipping, so as to guarantee the right conservation during delivery.
Recipe with Tuscan Ham
8 ripe plum tomatoes 8 slices of Tuscan raw ham 4 slices of Tuscan bread 6 anchovy fillets in oil 2 sprigs of thyme extra virgin olive oil.
Seared
the tomatoes for a few seconds in boiling water, drain and let them cool.
Then peel them and cut them into four wedges.
Remove the internal seeds and cut them into fillets. Put them in a bowl, season them with a spoonful of good extra virgin olive oil and perfume them with the leaves of a sprig of thyme.
MINCED
finely the remaining thyme leaves and sprinkle them on the slices of bread.
Season each slice with a teaspoon of extra virgin olive oil e toast them quickly under the oven grill.
ROLL OUT
the slices of ham on the cutting board, removed
any fat and arrange the tomato fillets at the end of each.
Roll up the Tuscan raw ham around tomato and put the rolls obtained on warm bread.
Complete by placing an anchovy fillet and a half on top each crouton and serve.
The shipment of your Seasoned raw ham takes place in 24/48 from the moment of approval.
In the payment methods there is also the possibility of payment on delivery.
Buon prosciutto, saporito al punto giusto, ma a me piace con circa 1 cm. di grasso, cosa che purtroppo non c'è. Ritengo sia necessario proprio per bilanciare il gusto saporito di questo salume. Quindi soddisfatta a metà.
S
S.M.P.
ottimo sia il prosciutto che gli altri prodotti. Menzione d'onore alle salsicce
R
R.B.
Ottimi prodotti!
Il prodotto è ottimo!
G
G.A.
molto soddisfatto
M
M.M.
Prodotti di qualità e peso corrispondente a quanto offerto.
Salame Toscano - a classic of the Tuscan pork-butchery tradition.
It is a sausage made with pure Italian pork with the addition of spices. Salamino Toscano is a delicious explosion of flavors in the mouth.
This type of taste and soft texture can only be obtained by using excellent pork, skilful use of seasonings and correct seasoning.
It consists of the lean parts of the pig that are chopped or finely ground and combined with the fat obtained from the back region and cut into cubes.
Lean meats are mixed with seasonings (salt, peppercorns, red wine, garlic) and stuffed into natural casings.
Typical Tuscan cold cuts
This Tuscan salami is aged from 20 days to 12 months depending on the size of the salami.
The formation of mild mold on the outside indicates authenticity. THE
Our Salamino Toscano is sweet and balanced, with intense aromas that are released with each cut.
Do not miss this fantastic Tuscan salami!
Add it to your shopping cart now, and we will deliver it to you within 48 hours!
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Description
This Tuscan salami is handcrafted using gluten-free raw materials.
The gluten-free aged salami is produced exclusively with Italian pork and back fat with cubes minced with special spices according to a Tuscan tradition and stuffed into natural and glued casings.
The single slice of salami has a deep red color with sporadic cubes of fat.
It has a pleasantly aromatic scent and is ideal to be enjoyed with a good glass of red wine.
This Tuscan Salami comes in a natural wrapper, tied by hand, with the classic bean shape.
The fine-grained slice is decorated with diced fat cubes, the meat is a beautiful deep red with peppercorns dotting the slice.
The scent of Tuscan salami is inviting and when tasted a harmony of seasoned, sweet and savory meats is released where delicate notes of pepper and garlic are recognized for a taste of great character.
Let's start by saying that the product is placed in special food polystyrene boxes.
Subsequently in our personalized cardboard box for shipping, so as to guarantee the right conservation during delivery.
The sale is exponentially increasing, because the price of this Tuscan product is very affordable.
Recipe with Tuscan Salami:
Soak a tuft of saffron pistils in a cup of hot water for no less than two hours before processing it.
Finely chop the shallot and cook it in a little butter.
As soon as it is golden brown, pour half a glass of white wine over it.
Then add the rice and let it toast, then starting to water it with the hot meat broth.
Five minutes from the end of cooking, add the saffron and the cubes of Tuscan salami, taking care to turn the risotto gently.
When the risotto is ready, turn off the heat and stir in the waves with grated aged pecorino, a knob of butter and a little white pepper.
History
The history of this Tuscan salami is truly ancient; we find the first writings on Tuscan salami in the Natural History of Pliny the Elder who praises the cured meats produced in this splendid region.
The artisan salami comes in a natural wrapper, tied by hand, with the classic bean shape.
The fine-grained slice is decorated with diced fat cubes, the meat is a beautiful deep red with peppercorns dotting the slice.
The scent is inviting and when tasted a harmony of seasoned, sweet and savory meats is released where delicate notes of pepper and garlic are recognized for a taste of great character.
The Tuscan salami is particularly popular in central Italy: it is characterized by its savory taste, lean meats, rich in aroma, and by the fat that composes it, which is chopped rather coarsely.
Among the spices, it is characterized by the extensive use of black pepper in grains.
When it is prepared in a small form it takes the name of cacciatorino.
It requires less seasoning, thanks to its thin and elongated shape.
Any slight mold formation on the outside is an indication of genuineness: just brush them to remove them and then it can be safely consumed.
In artisan products, after a few months the color tends to brown because the substances responsible for fixing, such as nitrites, are missing, but the taste is still pleasant.
The use of Tuscan salami in the kitchen is rather atypical, due to its savory taste, it can be tried together with legumes, where it manages to partially dilute its aromatic charge.
In addition to being consumed natural, together with bread or focaccia.
The Tuscan salami is also combined in some fruit preparations, as in the case of the appetizer consisting of salami and figs, or with thin slices of orange.
Now that you know everything about our Tuscan salami, you just have to taste one of the typical Tuscan salami you find online.
The shipment of our artisan salami takes place in 24/48 from the moment of approval, the slice of salami is vacuum-packed to ensure that it is not damaged during transport.
In the payment methods there is also the possibility of payment on delivery.
The Porchetta Toscana Artigianale is a classic with an ancient tradition.
Not for nothing did the ancient Romans say that the pig was made for the banquet table.
A recipe from the cookbook from two thousand years ago, attributed to the gourmet Apicius:
speaks of a whole tender pig, bones deprived, seasoned with wild herbs and slowly roasted over a wood fire.
Today the traditional flavor is preserved but only the pork shoulder is used, with the addition of steam to seal the seasonings.
The Porchetta Toscana Artigianale is traditionally produced by a young pig:
seasoned with aromatic herbs, steamed, lightly smoked, roasted in a wood oven, without preserves.
Porchetta Online
The cooking duration varies from 9 to 12 hours, and it is this slow cooking that keeps the crust crisp and the inside soft and tasty.
This Tuscan Artisan specialty is made with the best Italian pork and does not contain artificial preservatives.
Do not miss this fantastic Tuscan Artisan Product! Add it to your cart now and we will deliver it to you within 48 hours!
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Production
The carcasses are boned manually and the excess meat is also removed, which is then used for cured meats and other cuts.
Subsequently we proceed to the salting with sea salt; the rest and manual massage phases follow to eliminate any salt that has not been absorbed by the meat.
We then proceed to the spicing with garlic, rosemary and black pepper, in powder or coarsely ground.
Before cooking, the Tuscan porchetta is tied with a string in order to maintain its original compactness.
Then fixed to a food or stainless steel pipe so that the heat also spreads inside.
Cooking lasts from 5 to 12 hours, at a temperature between 160 and 280 ° C.
After being taken out of the oven, it is placed in the cooling rooms at a temperature between 10 and 30 ° C (for 5-15 hours).
So as to eliminate excess fat and liquids and give the right consistency to the crust, the typical color to the meat and a longer shelf life to the product.
Shipped in chilled polystyrene food boxes, the Tuscan porchetta will arrive at your home ready to be eaten.
You can buy it together with the best Tuscan cheeses proposed by us.
Appearance
Porchetta Toscana is cylindrical in shape, characterized by a crunchy brown crust, with a softer consistency in the lower part, that is the area of the girth.
The meat is white-pink interspersed with the brown of the spices.
To the taste our porchetta is very tasty thanks to the presence of rosemary, garlic and black pepper. L
Porchetta Toscana Whole has a final weight of 27-45 kg, while the Tronchetto weighs 7-13 kg.
We offer it in 1.5 kg slices, but on request we can cut it at will.
History and Consumption
Baked porchetta boasts a millenary tradition, presumably dating back to pre-Romanesque times and to the population of the Latins.
In fact, not only is Ariccia attributed the custom of offering pork as a sacrifice to the gods, but it is also believed that, thanks to the presence of the Roman nobility -
who used to move to Ariccia for the summer season or to organize hunting trips -
it has been possible to develop that craftsmanship in preparing the porchetta that continues to be handed down in the Ariccine families from father to son.
The first "Sagra della Porchetta di Ariccia" was organized in 1950.
Since then, every year in Ariccia this evocative and characteristic event takes place where the product is offered on festively decorated stalls by vendors dressed in traditional clothes.
Evidence of this is the Extract from the Register of acts of the Municipal Council:
of 14 September 1962, relating to the contribution for the feast of the Patron Saint Apollonia and the Sagra della Porchetta, found in the archives of the Municipality of Ariccia.
Gastronomy
To best enjoy the Tuscan home-made Porchetta from Tuscan delicatessen it is recommended to consume it fresh, just purchased.
Otherwise it is important to place it in the refrigerator at a temperature between 2 and 6 ° C.
In the Tuscan tradition it is usually served as an aperitif in cubes or as a main course, cut into slices and served cold.
It is also suitable to be consumed between meals, for example as a filling for a tasty sandwich
Food widely consumed in Tuscany, the sausage of Tuscan delicatessen it is expertly prepared using trimmings of thigh, pork shoulder and fatty trimmings with the addition of salt, pepper, garlic and different spices.
Fennel seeds are also often used which make it particularly aromatic.
The Tuscan Fresh Sausage is a sausage that stands out for the quality of the meat and for the skilful and traditional preparation, which give it a unique flavor and a special taste.
Excellent for grilling, cooking or to create a traditional and tasty meat sauce.
They are produced twice a week to always have fresh and high quality sausages available. 500 gr correspond to 5 sausages.
Tuscan Sausage
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add them to your shopping cart now, and we'll deliver them to you in 48 hours!
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Preparation Of Tuscan Sausage
Buy the best now Tuscan sausages online from our shop.
To make our sausages, meats from various parts of the pig are used, including the shoulder and the Ham.
The meat is carefully selected, then mixed with natural flavors such as sage and rosemary, and finally stuffed.
The Tuscan sausage can be eaten fresh or aged (about a month). It is always pierced before cooking, to prevent the skin from tearing.
We do not use dyes and this allows us to keep the taste intact.
Very tasty and delicate at the same time, our sausages are excellent cooked on the grill but ideal for preparing tasty sauces and delicious croutons.
Information on Sausage
To produce Tuscan sausages we use pork belly and shoulder meat, in a ratio of 1 to 1; add only salt, garlic and pepper to the dough;
we stuff it into natural pork intestines and tie it into 'horns' of about 10 cm;
Fresh sausages are one of the most popular products of our company, and has many admirers. Sausage is a product of extreme versatility;
It is the queen of grills and barbecues, and in the kitchen it is a product that must not be missing in the pantries of every gourmet, the main ingredient for recipes such as:
Sausage and beans, Sausage and turnips, peperonata and Sausage and is often used alone or with minced beef to prepare a tastier variant of meat sauce; to be honest, here in Tuscany you could write a book just on how to use sausage in the kitchen!
Recipes with sausage
If you really have a few minutes to prepare lunch or dinner, go for this one quick and tasty recipe.
The reginette with Tuscan sausage with stracchino and fennel I'm a delicious and satisfying first course, in white, made creamy by the addition of stracchino when it is almost cooked.
The pasta shape chosen, the reginette (also called mafaldine), typical of Campania, are perfect for collect and enhance the rich seasoningof sausage and stracchino around the fork.
This recipe is prepared in an instant, while cooking the pasta, and goes served and eaten immediatelyotherwise the stracchino risks drying out.
To avoid this inconvenience, set aside an additional glass of cooking water (in addition to that required in the procedure) especially if you have abounded with quantities and there is the possibility of making an encore.
The cooking water will rehydrate the sauce making it creamy again as if it had just been prepared.
To prepare the Tuscan sausage reginette with stracchino and fennel, cook the pasta in boiling salted water for the cooking time indicated on the package.
In the meantime, deprive the sausages of the casing, crumble them with your hands in the salta
paste Moneta Connection Base and brown them with a little oil and garlic.
Also add the fennel seeds and mix.
Deglaze with the white wine.
Drain the pasta al dente and transfer it to the pasta maker together with a ladle of cooking water. Stir.
Then add the stracchino in flakes, a drizzle of raw oil and continue stirring with the heat off.
Serve the reginette with Tuscan sausage with stracchino and fennel, finishing with a sprinkle of pepper and a few more fennel seeds.
Now you are missing only the best Tuscan sausages, of Tuscan delicatessen and I think you will know where to find them.
Pecorino di Pienza - a cheese of historical origins. Presumably, it is one of the oldest types of cheese in the world.
The ancient Romans and, before them, the Etruscans, produced and consumed pecorino.
According to the historical books of Italian gastronomy, Lorenzo de 'Medici loved pecorino so much that he went from Florence to Pienza just to get his hands on this tasty cheese.
Pienza cheese
it has a delicate and elastic structure.
It is not spicy but full of character, it is distinguished by a strong and round taste.
The typical orange color of this Pecorino is obtained from the external treatment that is used. It is rubbed with a mixture of tomatoes and olive oil.
This coating naturally protects the cheese.
Cacio di Pienza is excellent for snacks on the cutting board or for a meal, accompanied by a famous wine of this area, the Nobile di Montepulciano.
Don't miss this fantastic Pienza cheese! Add it to your cart now and we will deliver it to you within 48 hours!
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Pecorino di Pienza curiosities
The unique flavor of Pecorino di Pienza is due to an unrepeatable combination elsewhere: the clayey soils of the pastures, whose fragrant herbs give the milk a peculiar flavor of chestnut, bay leaf and herbaceous;
the sheep, which are only 3000 in Pienza, and the lla with which a very different cheese is produced from other types of pecorino.
This delicacy was even sought after by Lorenzo the Magnificent, who went to Pienza to taste the pecorino di Pienza,
this is why it is a specialty that has a long tradition, just like Tuscan wines.
The other peculiarity of this hard cheese is that it is obtained from Sardinian sheep's milk.
Since in the past the farmers of Sardinia, experts in the production of pecorino, moved to Tuscany with the sheep, handing down their craftsmanship and making this territory a reference point for dairy production.
The types of pecorino di Pienza
There are two main types: Pecorino di Pienza semi-seasoned red, tinted with tomato juice as a protective coating, and the aged pecorino di Pienza, which has a black colored rind.
Pienza it is considered the capital of Pecorino: a small town in the Sienese countryside with a vast agri-food culture.
Here, for example, cheese is produced di Pienza aged in barriques, put to rest for 90 days.
To produce it, veal rennet is used instead of kid, which is why it is not spicy like other types of pecorino.
The wheels are aged for at least 90 days in oak barriques, which give the cheese hints of marc.
If the seasoning is 30 days, the pecorino is defined fresh, it is soft and is ideal as a cheese to be melted or cooked on the grill.
The semi-matured Pienza cheese (from 2 to 5 months) has a rounded flavor and its rind is treated with olive oil.
While the more seasoned one can be enjoyed in combination with balsamic vinegar, honey or jams, or it can be grated.
There are also more valuable varieties such as the black pecorino di Pienza, with a dry and delicate flavor, the one aged in terracotta jars and wrapped in walnut leaves, the one aged in a cave dug into the tuff.
This maturation process, which lasts 4 months, gives the pecorino an unmistakable aroma, distinct from the other types.
I wanted to let you know that this Tuscan cheese is stored in special food polystyrene boxes and then in our personalized cardboard box for shipping, so as to guarantee its proper conservation during delivery.
This classic pecorino di Pienza is sold whole, weighing approximately 1.3 kg, and vacuum-packed at the time of ordering for shipping.
In order to remain perfectly integrated for delivery, which generally takes place within 24/48 hours of order confirmation.
Incredibly, the pecorino di Pienza has not obtained, for now, a DOP certification, but this has no effect on the delicacy of a Tuscan cheese which has no equal, not even in Tuscany.
In Tuscany, Pancetta Tesa is often called Rigatino due to its striped appearance given by the overlapping of meat and fat.
It is an explosion of characteristic aromas and flavors, made with the meat of the belly of Italian pigs.
The tradition of Rigatino Toscano dates back to the Etruscan civilization.
Its rich and unique flavor enhances many recipes belonging to our unparalleled culinary heritage.
The seasoned Pancetta Tesa is salted with sea salt and garlic, and then left to season for two months with plenty of black pepper.
The choice and dosage of the ingredients and the effectiveness of the machinery used for the production process represent distinctive elements of the quality and genuineness of the product.
Tense Tuscan Bacon
It is a typical artisan product of Tuscan pork butchery, and can be consumed throughout the year.
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Features:
the soft and greedy taste of pork blends with the tantalizing flavor of pepper, creating a unique combination that will delight your palate.
When cut, the slice is presented in an alternation of layers of deep pink meat and layers of greedy pinkish white fat, a delicious slice that will melt in your mouth.
If very seasoned, the Tuscan rigatino is excellent to be enjoyed thinly sliced on Tuscan bread or on croutons with a slice of pecorino cheese heated in the oven.
Otherwise you can indulge yourself in many recipes with rigatino. Rigatino is a cured meat very versatile suitable for appetizers, first courses, main courses and tasty side dishes.
The purists of the Amatriciana will immediately say that the true recipe of the Amatriciana involves the use of bacon.
Ok but with the rigatino Tuscan is a whole other story, try it to believe it.
This is a variant of the original Amatriciana.
Better if you use a slightly seasoned rigatino, cut into rather large pieces.
Brown the rigatino well and drain the fat. In another pan, sauté plenty of onion, carrot and parsley.
Add the browned rigatino, let it flavor and add the tomato. Cook over low heat, the more it cooks the better!
And the first recipe with rigatino is served.
Don't be surprised.
This is truly a mouth-watering pairing.
Easy to prepare e very scenic.
A classy recipe with rigatino.
Cut the rigatino into thin slices and wrap it around the shrimp tails.
Place the shrimp tails wrapped in the rigatino in a very hot pan over a high flame.
Brown well until the rigatino is crunchy.
Deglaze with some Brandy and the recipe is ready.
Pasta carbonara
Another great classic, pasta alla carbonara.
Carbonara is another recipe that greatly enhances the rigatino.
Brown the Tuscan rigatino and toss with the pasta just drained al dente to make it flavor.
I recommend you add the beaten eggs with Parmesan, salt and pepper over the heat!
A sprinkle of pecorino cheese and that's it.
Pasta alla Gricia
We continue with the classics for our recipes with rigatino.
Gricia is a variant of cacio e pepe pasta.
Also in this case, sauté the pasta with the Tuscan rigatino well browned.
Turn off the heat and add plenty of pecorino cheese, add a little water from the cooking of the pasta and stir well.
The ingredients of a good Gricia pasta are pasta, rigatino, pecorino and pasta cooking water!
Spelled or Legume Soup
Could not miss the soup. The rigatino Tuscan is the secret ingredient for a good soup.
You can use the rigatino in a simple spelled soup to which you can add barley, lentils, chickpeas or beans.
The base is simple, start with a fried celery and leek, to which you will add the vegetables you have at home, for example zucchini or carrots and the Tuscan rigatino cut into thin strips.
Cook well and add the spelled.
Cover with the broth and cook.
You can complete the dish with a slice of crispy rigatino, parsley or chives and a sprinkling of pecorino.
There bacon it can be used fresh on the grill or alternatively for one english breakfast, together with scrambled eggs, to stock up on the energy needed to face the day.
Made into cubes, pancetta can also be used as a sauce for pasta (in preparations such as bacon and egg or theTomato and bacon, where it can replace the pig cheek).
The shipment of the Tuscan rigatino salami takes place in 24/48 from the moment of approval.
In the payment methods there is also the possibility of payment on delivery.
Now you know everything about rigatino you just have to bring one of the best to your home artisanal Tuscan cured meats for direct sale in our online delicatessen.
The Aged Pecorino Straw and Hay is a classic Tuscan cheese.
It is a pinstripe Pecorino aged for a few months.
The forms are wrapped in the spring hay of the hill pastures which enriches them with the typical scents and scents of nature, and by the straw which improves their seasoning.
The Aged Straw and Hay cheese is produced in Tuscany, according to a millenary tradition where artisans of other times produce typical cheeses, renowned all over the world.
Professionalism, respect for raw materials and the Tuscan dairy tradition, give life to a pecorino of absolute quality.
Online Cheeses
The seasoned Paglia e Fieno cheese goes very well with honey and jams, served with a good Tuscan red wine that will enhance its innumerable nuances.
Do not miss this fantastic Aged Straw and Hay pecorino!
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Description Pecorino Straw and Hay
With its characteristic rounded cylinder shape, Pecorino aged in hay is handcrafted in Tuscany, its production dates back to many decades ago, where straw and hay were part of daily life and were used to preserve cheeses.
This pecorino in straw is produced using only pasteurized sheep's milk, rennet, lactic ferments and pure Volterra salt.
Pecorino aged in Hay and Straw owes its name - and its peculiar characteristic - to the fact that it is aged for a period ranging from two to three months, in the straw and hay of the Val di Cornia.
One of the most luxuriant areas of the territory of the Piombinese Maremma which constitutes the extreme southern edge of the Province of Livorno.
Thanks to this very particular ripening technique, the rind of this pecorino is completely covered with straw and hay:
a precious and unique "bark" that contains a white or pale straw yellow paste, compact but very delicate on the palate, which is characterized by sweet and hazelnut notes.
Ideal in the aperitif buffet, served with honey and jams, it is also perfect at the end of a meal.
Perhaps accompanied by a good structured glass of red, to enhance its innumerable rural nuances.
Pecorino straw and hay in antiquity
The tradition of seasoning the cheeses in straw and hay, it has a very ancient peasant origin which sees its main motivation in the need to conserve excess dairy production over time.
In fact, wrapping the cheeses in grass leaves not only protected them from insects, but also prevented the attack of mold and fungi.
Although modern conservation techniques no longer require these precautionary stratagems, of an “empirical-herbaceous” nature.
The custom of wrapping the wheels in hay and aromatic herbs has come down to our days because it gives the cheese an intense and unmistakable aroma and taste.
In particular, the use of hay in addition to marking the flavor, gives the dough a particular softness and a velvety texture on the palate, this because it allows you to retain more moisture inside.
Ingredients
Pasteurized sheep's MILK, Volterra salt, rennet, ferments, hay and STRAW surface treated.
Inedible rind.
Store from + 2 ° to + 10 ° C.
This pecorino aged in straw and hay is straw yellow in color, with a strong aroma and a flavor rich in contrasting nuances.
Straw hints are recognizable especially in the parts closest to the rind, the aftertaste is pleasant and slightly pungent.
Advice
The first thing to know is that the straw and hay pecorino is placed in special food polystyrene boxes.
Then in our personalized cardboard box for shipping, so as to guarantee its proper conservation during delivery.
Buy this fantastic straw and hay aged pecorino now, you can combine it withpecorino toscano dop.
The Cinta Senese PDO Fresh Sausage is produced exclusively with selected pork of the homonymous breed, garlic, salt and pepper.
It does not contain dyes and preservatives. The Cinta Senese is an ancient pig breed from the Sienese territory.
It risked disappearing after the Second World War and owes its salvation to the passion of Tuscan farmers.
These pigs need a lot of space and fresh air, they love to eat acorns, olives, chestnuts, tubers and berries.
Our Cinta Senese PDO Fresh Sausage stands out for its softness and can be tasted fresh, spread on good toasted bread.
Or in the most classic of ways - grilled. The sausages are vacuum packed and can be kept in the fridge for more than a month.
Cinta sausages
Before tasting them, we advise you to remove them from the packaging and leave them out of the fridge to 'breathe' for at least an hour.
Don't miss this fantastic Cinta Senese PDO Fresh Sausages!
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Additional information
The Sienese sausages are obtained with its cinta meat has a soft flavor with a hint of wild and a fat with an oily consistency.
All qualities determined by the feeding of animals, raised in the wild with tubers, roots, acorns.
It is made by filling a natural casing with a mixture of noble cuts of Cinta Senese DOP pork, such as trimmings of ham and fillet, added to the shoulder and lard.
The mixture obtained is flavored with garlic, pepper and other spices.
It has a coarse grain, recommended for lovers of full, rich and uncompromising flavors.
Recipes and tips
How should I cook them?
La Cinta Senese lends itself to numerous preparations and boasts a long series of meat products: cured meats, lard, sausages.
Staying with the raw material, the advice of Tuscan delicatessen, at least for the first time you taste it, is to taste it as natural as possible, to taste the qualities of the meat.
An idea for cooking sausages could be this:
White Cinta Senese ragout
A typical flavor of Tuscany, the white Cinta Senese ragù, perfect for enhancing this type of meat.
To be combined with a porous and enjoyable pasta shape, perhaps from the same territory, such as pici in the pan with meat sauce.
Sauté a few minutes with the sauce, mix everything, add freshly ground pepper and serve hot on the table.
Chop the vegetables and brown for a few minutes in a pan with olive oil.
Add the ground Cinta Senese sausage and sauté for about five minutes or until it begins to brown.
Do not exceed 8 minutes.
Deglaze with white wine and allow to evaporate
Add the juniper berries and bay leaf.
Add the broth and cook over low heat for about an hour until it dries. If it dries too much, add more broth.
When the Cinta Senese ragù is almost ready, bring a pot with plenty of salted water to the boil and boil the pasta.
Cook the pasta al dente and pour it into the pan with the meat sauce.
Sauté a few minutes with the sauce, mix everything, add freshly ground pepper and serve hot on the table.
Now that you also know the recipe for cooking cinta senese sausages, all you have to do is buy this fantastic one Cinta Senese salami, buy the sausages now.
Servizio eccellente, gentilissimi e la spedizione ben curata è arrivata puntuale. Ottimi tutti i prodotti, sono rimasto colpito da queste salsicce spettacolari
F
F.M.
Ottimo prodotto
Spedizione nei tempi, prodotti ben confezionati e freschi! Ho già riacquistato per la seconda volta
P
P.M.
ottimo
p
p.o.
credevo più morbide per mangiarle crude,nel complesso buone
V
V.P.
Ottimo
Prodotti squisiti e arrivati con imballaggio perfetto
The Tuscan Sausage of Wild Boar of Tuscan delicatessen - produced by one of the most famous and feared Italian wild animals, the king of the Mediterranean scrub, used for the production of sausages and cured meats since ancient Roman times.
Our Tuscan Wild Boar Sausage is made with wild boar meat and the addition of a small percentage of minced Tuscan pork, salt and pepper.
This wild boar sausage is slightly seasoned.
It is suitable for consumption raw, but also on the grill.
Recognizable by the rustic look given by the fine dark red meat.
And with an intense scent of game, the Tuscan Wild Boar Sausage has a particular and decisive taste that envelops and delights the palate.
Cured wild boar sausage
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Description
"In the last two decades, wild boar has returned to constitute the main source of game meat in the Tuscan territory, from which it had almost completely disappeared."
The rich aroma of wild boar thanks to the addition of pork and a skilful spiciness gives it a strong but not excessive taste.
The wild boar meat makes the salami slimmer compared to pure pork salami
In Tuscany, as in other regions of central Italy, the wild boar it is part of the food culture of reference in many rural areas.
Here recipes and preparations have been developed, for ready-to-eat dishes as well as long-life sausages.
One of the specialties of Tuscan Salumeria is the Wild Boar Sausage. This product is based on a finely ground dough, with the addition of pepper and garlic.
Lean pork boar meat is used, as well as a part of pork fat.
When the dough is ready it is stuffed into a natural casing, ready to be tied in small horns, about five centimeters long.
At this point the sausages are ready for a short phase hot drying, before being hung in a well-ventilated room a season for a period of time between 3 and 5 weeks.
Description
The Wild Boar Sausage is a semi-cured sausage typical of the Tuscan butchery, produced with selected wild boar meat and a part of pork;
pork is used to make the product sweeter and the consistency softer; the mixture of this sausage has a rather fine grain and salt and a mix of spices are added to the dough, among which pepper and garlic stand out.
The Wild Boar Sausage is matured for a couple of weeks;
it has an intense, characterized and fragrant taste, a real treat for all lovers of cured meats produced with game;
this sausage is excellent in appetizers based on cured meats and cheeses, in aperitifs, and why not to start a dinner based on game.
Wild Boar Sausages go well with Tuscan red wines and i Tuscan cheeses.
Features and details
The Sausages of Wild Boar is a semi-cured sausage typical of the Tuscan butchery, produced with selected wild boar meat and a part of pork;
the taste of Wild Boar Sausage is very intense, characterized and fragrant, a real treat for all lovers of cured meats produced with game.
Gluten free, lactose free, glutamate free.
The shipment of the wild boar sausage takes place in 24/48 from the moment of approval, it is vacuum packed.
In the payment methods there is also the possibility of payment on delivery.
Buon prodotto ma non ci siamo con il peso che era sui 380g ogni pacco invece dei 450 stabiliti
F
F.S.
Ottimi
Veramente buoni e saporiti come del resto tutti glia altri prodotti acquistati.
Compro spesso da Salumeria Toscana e sono veramente soddisfatto.
L’assistenza di Alessandro poi è fantastica e molto professionale.
Al prossimo ordine.
G
G.R.
Prodotti spediti a Londra
Ottimo confezionamento, prodotti di buona qualita', spedizione ben tracciata e celere
A
A.B.
Ottime!!
Veramente ottimi prodotti,si nota la differenza.Consigliati. non metto 5 stelle perché ti bombardano per avere una recensione.... non ho gradito.
D
D.L.
Molto buono
Prodotti di ottima qualità, qualità-prezzo buona, consegna in tempi giusti e regolari. Al bisogno riacquisto sicuramente.
Soppressata Toscana is a very tasty cured meat of humble origins from the peasant tradition.
It is a seasonal product that must be consumed fresh, a few days after preparation.
This Tuscan salami is obtained from the leftovers of the pig. First, the head is boiled for a few hours.
Then all the meat and skin, including the tongue, are chopped, expertly seasoned and then stuffed into a large intestine.
The cooking liquid is poured to cover the mixture, then it is hung and the cooking liquid (rich in gelatin) thickens to combine everything.
Coppa di Testa or Testa in Cassetta
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Description
The soprassata Toscana is prepared throughout Tuscany and those prepared in Arezzo, Siena and Lucca are well known.
Also appreciated in neighboring regions as a delicious and aromatic cured meat, it is also called "testa in cassata", cold head, soprassata, capocchia or "coppa di testa".
Depending on the area in which it is produced, still today it is quite successful in the street sandwich and food stalls.
In past years it was part of the poor sausages, due to its origin. The soppressata is in fact produced with the less noble parts of the pig such as neck, head, rind, cheeks, tongue.
Those that were discarded in the preparation of other cured meats. A special procedure is required for its preparation -
with the use of a jute sack or in any case a coarse weave fabric, and in some cases a rest period of about twenty days before consumption, which is however limited in time.
Soppressata Toscana
The Coppa di Testa Toscana is obtained from the heads, tongues and rinds of the pig cooked in water.
When cooked, the meat is minced and mixed with salt, pepper, spices, garlic, chopped rosemary, lemon or orange peel.
The whole is stuffed into a circular jute fiber container; it is left to cool and then served sliced.
The color varies from deep pink to gray, depending on the ingredients used.
One of the secrets of the soppressata, although the recipe varies from country to country, is the use, together with the salt, of spices.
There are those who add pepper, cinnamon, cloves, nutmeg, garlic, coriander, lemon and orange peel, candied fruit.
Once the soprassata mixture is ready, it is stuffed while still hot in a perforated synthetic casing, pressed with a weight, so much so that it loses the cooking liquid and the fattest part (hence the name Soppressata),
And finally put to cold. The Testa in Cassetta is a product that does not require seasoning and the overdraft of Tuscan delicatessen just cold it is ready to be consumed.
Soppressata is excellent in appetizers, thinly sliced and perhaps accompanied by pickles or pickles, but it is also used to fill tasty sandwiches.
The shipment of the above Tuscany takes place in 24/48 from the moment of approval.
It is vacuum packed so that it cannot deteriorate during transport
. In the payment methods there is also the option of payment on delivery, which you can select when ordering.
Recipe with Tuscan Soppressa
Before the recipe, a clarification: it is no coincidence that I speak of "superseded"Instead of"suppressed”.
The Tuscan 'Capocchia', in fact, is exactly what we eat here in Tuscany:
a cured meat composed of pork scraps such as tendons, rinds and parts of the neck, flavored with various spices (ok, to read it sucks, but I love this type of crap!) ;,
the soprassata has a hard consistency although very greasy (let's say that it recalls the mortadella:
cut into thick slices, it can be cut into cubes, unlike, for example, a fresher salami such as finocchiona, also called "crumbling”Precisely because if cut high it tends to crumble almost like a raw sausage).
The head cup traditionally understood, on the other hand, is the typical one of southern Italy,
More like a sausage and rather spicy (not "spicy" like our soppressa, which is different); and that's not what I used in my recipe.
INGREDIENTS (for 2 people)
3 slices of bread (better if stale) 3 tablespoons of extra virgin olive oil 200 gr. of soprassata Toscana (two thick slices) 1 tablespoon of juniper berries 250 ml of meat broth 350 gr. of pici senesi (fresh pasta) 1 orange (zest)
PREPARATION
Crumble the crumbs of the bread slices and place them in a large pan with the oil;
let it fry until the bread is golden brown, then absorb the excess oil with absorbent paper and set aside.
In the same pan, place the diced Toscana soprassata and the juniper berries;
let it brown for a couple of minutes, then add the broth; cook over high heat for five minutes,
then turn off the heat (a little liquid will remain, which will be thicker than liquid due to the fat of the soprassata, and which you will need to whisk the pasta).
While the pici are cooking (in plenty of lightly salted water) grate the zest of an orange and place it on a piece of baking paper;
toast it in the oven just long enough to make it dry and crunchy, then set aside. ù
Once the pici are cooked, sauté them for a couple of minutes in the pan with the Tuscan soprassata,
then serve decorating each dish with bread crumbs and toasted orange zest.
Know that the product is placed in special food polystyrene boxes.
And then in our personalized cardboard box for shipping, so as to guarantee the right conservation during delivery.
Spiced Tuscan Lard is a seasoned cured meat obtained from the fatty part of the pig's back, which reaches up to the buttocks and the part of bacon on the sides.
The meat with which it is produced comes only from controlled and certified Italian farms.
Seasoned Lard is expertly spiced with a blend of natural aromas and then left to rest in marble basins for perfect maceration.
The marble guarantees continuous transpiration and that little bit of calcium carbonate which is one of the secrets of the softness and compactness of this salami.
Cured meats On line
The ideal thickness of Spiced Lard is 3 cm. It is distinguished by a delicate, almost sweet flavor and a fragrant scent.
Do not miss this fantastic Spiced Tuscan Lard! Add it to your cart now and we will deliver it to you within 48 hours!
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The Taste of Lard
The taste of this Tuscan lard is given by the choice of the best pigs and by the consistent meats so as to have a soft and pleasant finished product for the palate that can best express all its organoleptic properties.
The ideal way to enjoy this salami is to eat it naturally cut into thin slices and placed on slices of toast or plain bread.
In the past, lard was considered a poor food and since it has very high nutritional properties it was the accompaniment of farmers and workers who could not afford meat.
The production of Tuscan Lard does not take place all year round but is seasonal and runs from September to May to take advantage of the cooler periods.
Usually the Tuscan lard is packaged in blocks that can have a weight from 250 grams up to 5 kg and vacuum-sealed to keep it longer.
This Tuscan lard, however, despite its taste, is not a food that should be allowed too often because it is very caloric, about 900 kcal per 100gr and is also very rich in cholesterol!
The pieces of Tuscan lard are salted in salting tanks with a mixture of salt and spices including garlic, rosemary, pepper, nutmeg and cloves;
after the first twenty days of dry salting we proceed with the mother brine, that is the brine preserved from the previous salting.
This process has been repeated for decades and is one of the family secrets.
The lard at this point continues to ripen in a cold room for a minimum of ten months, this long period means that the lard becomes soft as butter and acquires an intense and unmistakable flavor.
I want to first tell you that the product is placed in special food polystyrene boxes and then in our personalized cardboard box for shipping, which will be refrigerated to maintain the right storage temperature during delivery.
Tuscan lard in the kitchen
The lard Tuscan it can be seen as a product that “undermines” our will to stay fit. In short, the name itself can be misleading: you don't have to think.
in fact, that lard is just a product that makes you fat.
Rather!
You have to see it as one energy supply instead of many supplements. Logically it is not a product that should be abused, especially those who do not exercise.
The Tuscan lard is a product rich in fatty acids monounsaturated and polyunsaturated.
For the rest we must see it as a food of yesteryear, those in which man's work was much more physical and substantial.
But it is good and, indeed, for some it is quite enjoyable and offers kinesthetic aromatic sensations such as creaminess, solubility, enveloping, softness, roundness that few other foods are able to have.
It also brings with it the charm of the food of yesteryear that is no longer easily found.
It has a hedonistic value that has no equal, if not in other cured meats of the Italian butchery tradition.
Chefs are using it in multiple preparations and deconstructions: eating lard has become a real thing gourmet privilege.
But let's see how we could enjoy this extraordinary product of the ingenuity of man born to be a real energy reserve to withstand the winter cold and the efforts of work.
Nature
The Tuscan lard it keeps all its magic alive when it is placed on a nice cutting board and is cut naturally with a knife with a high and well sharpened blade.
The slices of lard must be thin and never large.
Always wait for the salami to arrive at one environmental temperature: the usual 20 ° C would be ideal.
The slice of lard must then be positioned between the tongue and the palate and let it melt slowly, savoring all the pleasantness of the penetrated aromas and its great creaminess.
In some cases the pleasantness that is achieved is such as to allow you to close your eyes and enjoy this sensation better.
Lard on a toasted bread
It depends on where you come from and which bakery tradition you belong to.
Any type of panesia, however, the tasting of Tuscan lard on a nice toast of warm bread I think it's one of the most exciting gourmet experiences ever.
Heat is good for lard and bread becomes the ideal substrate to appreciate it.
For the Tuscan Lardo a homemade bread, also black rich in cereals.
If you want to increase the pleasantness, rub a fresh tomato of the datterino type or, better still, a dried tomato in a bunch on the surface of the hot bread and then lay the lard on top.
Tuscan lard, tigella and fried dumplings
You don't need to be Tuscan to enjoy this dish simply extraordinary.
The beaten lard it is obtained by chopping the lard with the tip of a knife with a wedge ofgarlic, of the twigs of rosemary, black pepper he was born in Parmesan Cheese grated.
You need to stir very well and at room temperature if you want an easily spreadable cream to form.
The result will be incredible!
Late Radicchio and Tuscan Lard
Another very popular recipe linked to the Venetian tradition is cooking radicchio "spadone" or late Treviso wrapped in small slices of Tuscan lard thin. All this is obtained very easily and then it is heated in a ventilated oven at 180 ° C for about 10 minutes. A delight on the palate and a complete dish without energetic excesses.
Tuscan lard paired with the sea: you can
But can lard be compared to sea fish? Sure! Logically, it must be done sparingly and above all with products that are particularly sweet and savory.
For example i prawns or the scampi they are ideal for obtaining a gourmet dish full of fascinating flavors.
Once the shrimps are deprived of the shell, leaving the tail, cut very thin slices of lard and wrap around the fleshy part. Then they are placed in the oven at about 180 ° C for about ten minutes.
If you want you can also add sprigs of rosemary on the surface of the shrimp or Norway lobster. The shrimp will be crunchy and will smell of the aromas of lard
If you want to bring them closer to some delicious dish, try a soup or cream of Tuscan zolfini green beans or a cream of chickpeas and cicerchie.
Put them in the cream and then ... enjoy your meal!
Now that you know all the tricks of our Tuscan lard, all you have to do is buy it, and take home one of the most sought-after Tuscan cold cuts online.
Tuscan delicatessen specializes in the online sale of typical Tuscan cured meats.
The shipment of the Tuscan lard takes place in 24/48 from the moment of approval, the lard will be vacuum-packed at the moment.
In the payment methods there is also the possibility of cash on delivery, we recommend the combination with aged pecorino in cave.
Prodotti ottimi, tutti. Il pecorino di Pienza, provato per la prima volta. ha un gusto delicato, ma straordinario. Consegna perfetta come imnallo e superveloce
A
A.G.R.
Buono ma.........
Prodotto inserito nel pacco oltre la data di consumo evidenziato in etichetta. Prontamente rimborsato dalla proprietà.
Questo non pregiudica la mia intenzione di proseguire ad acquistare prodotti da Salumeria Toscana in quanto tutti i prodotti acquistati sono di ottima qualità
Capocollo Toscano - a cured and handcrafted salami made in Tuscany, obtained from the whole muscle that goes from the neck to the fourth or fifth rib of the shoulder or neck of the pig.
The meats selected for this salami are exclusively Tuscan.
The processing of the Coppa Toscana according to the traditional method requires salt, pepper, a thin layer of herbs, and aging in a cold cellar for at least three months.
Tuscan cold cuts
Before tasting it, remove it from the vacuum and let it rest at room temperature for at least an hour.
Once sliced, Capocollo Toscano has an intense red color and a rich and spicy taste. It melts in the mouth leaving the palate clean.
Our Coppa Toscana, whole, weighs about 1.7 kg, so this 850-gram slice is half the size.
Don't miss this fantastic Tuscan Capocollo! Add it to your shopping cart now, and we will deliver it to you within 48 hours!
✅ Refrigerated Shipping 24/48 hours
✅Free Shipping for Orders over € 65
✅Vacuum packed
✅ 100% high quality Tuscan product
✅Free Return within 14 days
✅Guaranteed refund for any defect
✅Payment com, credit cards, Paypal or bank transfer, Amazon Pay,
✅ Shipping to Europe and USA UPS 48/72 hours
Features
the Tuscan capocollo is the part of the pork neck, boned, salted and wrapped with a collar (handkerchief) which is aged for 3/6 months. It comes in a cylindrical shape wrapped in an elastic net.
Produced without preservatives or antioxidants, the Tuscan capocollo with fennel comes with parts of lean of a dark burgundy color alternating with those of fat of a delicate powder color.
It has an intense scent. The flavor of this capocollo is balanced and tasty is due to the aromas that are used in the salting phase.
First I want to answer the questions that many ask me, first of all I want to tell you that the Tuscan capocollo is cut at the time of the order and vacuum-packed for storage, the product is put in special food polystyrene boxes and then in our box. in personalized cardboard for shipping, which will be refrigerated to maintain the right storage temperature
The shipment of the Tuscan capocollo takes place within 24/48 hours after the approval of the order. In the payment methods there is also the possibility of payment on delivery.
If you have special delivery needs, please notify us at the time of ordering in the appropriate NOTES section for delivery.
The Tuscan capocollo you buy online will be delivered vacuum-packed so you won't have any problems during the trip.
Now you just have to add this fantastic artisan Tuscan capocollo to your cart and give us confidence that it will surely be rewarded with the quality of the product and the professionalism of the service that Salumeria Toscana will provide for its customers.
Description
The Tuscan pork capocollo is a fine cut of pork, it was wrapped fresh together with salt and aromas especially with wild fennel flower, a plant that has always been present in our countryside.
It is traditional to consume it at Easter together with the typical “Schiacciata di Pasqua” one of the Tuscan cured meats that cannot be missed for lovers of Tuscan cured meats.
Contains no gluten sources - Contains no milk derivatives
To produce the Tuscan pork capocollo, the neck muscle is trimmed and degreased.
At this point we proceed with the salting, which takes place by vigorously massaging the product, so that the salt, peppercorns, garlic and other spices can deeply penetrate the meat, giving it the desired taste and consistency.
This is a very long and delicate phase. Depending on the size of the pig and the level of maturation, it will be necessary to extend the operation to bring the aromas to the center. They are then left to rest in the special salting tanks inside the cold room.
Here the maturation of the capocollo is slow and controlled and proceeds for about 40 days.
At the end of this period they are removed from the brine, wrapped in a natural casing and tied tightly, it is here that the salami begins to take on its characteristic appearance.
But a short period of hot drying is still needed before proceeding with the actual seasoning.
This phase, which lasts from four to six months, takes place inside well-ventilated rooms, where the cured meats are hung and checked one by one.
It is in fact in the last few weeks that the Tuscan capocollo acquires its full organoleptic quality, that delicate and at the same time decisive taste that makes the Tuscan capocollo truly unmistakable.
Salumeria Toscana specializes in the sale of typical Tuscan cured meats, and the Tuscan capocollo is certainly one of the best Tuscan cold cuts.
Tuscan wild boar salami from Tuscan delicatessen - produced by one of the most famous and feared Italian wild animals, the king of the Mediterranean scrub, since ancient Roman times used for the production of sausages and cured meats.
The Tuscan Wild Boar Salamino has a particular and decisive taste that envelops and delights the palate.
Wild boar has always been the basis of the development of charcuterie, processing and preservation techniques for pork.
Between 8,000 and 4,000 years ago, in various parts of the world, man started the activity of domestication of wild boar, coming to select today's varieties of pig.
Before the existence of the farms, pigs were "raised" in the semi-wild state in the liminal environments between the countryside and the woods.
Wild boar salami
Who wants to rediscover the most authentic flavor of this Tuscan meat, therefore, you only have to try our Wild Boar Salami!
The wild boar, or rather - the cignale, as it is called in these parts, has always played a fundamental role in the nutrition and culture of the people of Tuscany.
Do not miss this fantastic Wild Boar Salami!
Add it to your shopping cart now, and we will deliver it to you within 48 hours!
✅ Refrigerated Shipping 24/48 hours
✅ 100% high quality Tuscan product
✅Free Return within 14 days
✅Guaranteed refund for any defect
✅Payment by credit card, Paypal or bank transfer, Amazon Pay,
✅ Shipping to Europe and USA with UPS
How to best appreciate the Salamino di Cinghiale
To be appreciated in all its fragrance, Wild Boar Salami must acclimate to room temperature if it was previously stored in the fridge.
In this way all the taste of wild boar hunter will emerge, which is very characterized, intense and fragrant, a delight for all lovers of cured meats produced with game.
Given its tenacity and persistence in the mouth, this salami prefers the great full-bodied and thick red wines of the Tuscan tradition: Brunello di Montalcino, Chianti Classico, Nobile di Montepulciano, Bolgheri, just to name the most famous.
Alongside aged sheep or goat cheeses from Lunigiana and Garfagnana, protagonist in the aperitif trays and appetizers of Tuscan cold cuts.
The Salamino di Cinghiale is recommended as an appetizer before a game-based dinner
