Seasoned Raw Ham 

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!

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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.

Tuscan delicatessen specializes in the sale of typical Tuscan cured meats

Tuscan salami 

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.

For any information please contact us.

Tuscan delicatessen specializes in the sale of typical Tuscan cold cuts online.

 Tuscan Porchetta

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

Pecorino di Pienza 

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.

Wild boar sausage 
 

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

Don't miss these fantastic Tuscan Wild Boar Sausages!

add it to your shopping cart now, and we will deliver it to you in 48 hours!

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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.

Tuscan Capocollo 

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!

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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.

Ingredients

Tuscan pork, salt, pepper, wild fennel seeds, garlic.
Contains sugars. Antioxidant.

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.

Fresh pecorino

Pecorino Fresco is a young cheese, aged for about 35 days.

Although Pecorino is best known for its graininess due to aging, this particular Fresh Pecorino is actually just the opposite:

Young and velvety, it has an intense flavor but borders on sweet.

This fresh cheese is produced in Tuscany, according to an ancient tradition where artisans of the past created 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.

Pecorino Online

It is an excellent table pecorino cheese that in its simplicity manages to amaze. Perfect in combination with Tuscan cold cuts and white wine.

Don't miss out on this fantastic Cacio Fresco!

Add it to your cart now and we will deliver it to you within 48 hours!

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Pecorino characteristics

With its characteristic "sburrantezza", that is soft, soft, which tends to cremate even if it is simply kept at room temperature.

The traditional processing of this fresh pecorino helps to strongly characterize the texture and texture of the cheese.

But even if it is a fresh cheese, it is essential to treat the rind with washing with lukewarm water and repeated turning on the wooden board, already in the first days of life.

The rind of this fresh pecorino is not treated with any preservative, therefore it can, indeed must be eaten, as it represents the best part of the cheese.

It is carefully washed even before shipping, but since it is not treated, it can happen that even after a few days the mold can resurface externally, never mind, the mold can be easily removed by washing the crust with warm water.

In summary, the processing of fresh pecorino can be described as follows: collection of fresh sheep's milk with possible refrigeration at +4 ° C, arrival at the dairy and start of the Pasteurization process (65 ° C x 20 ').

Subsequently cooling of the milk up to the coagulation temperature of about 36 ° C and addition of the liquid animal rennet, the coagulation takes place in 6-32 'and the firming in 11-32'.

Once matured, the curd is broken to the size of a grain of corn and discharged into the molds.

The pecorino is dry salted, therefore the salt is placed by hand over the various forms that are turned 4 times already only on the first day of processing.
 

Information 

First of all, know that fresh pecorino is placed in special food polystyrene boxes and then in our personalized cardboard box for shipping, so as to guarantee its proper conservation during delivery.

This fresh Tuscan cheese it is great to eat fresh, but it also lends itself to many uses in the kitchen as an ingredient

Bacon with Pepper 

Guanciale al Pepe is a cured meat obtained from the cheek of the pig, crossed by lean veins of muscle with a component of precious fat.

It has a more intense flavor than the bacon and the most delicate structure.

During cooking, the fat in the Guanciale al Pepe melts, giving depth to the flavor of the dishes in which it is used.

For the production of the seasoned Guanciale, only meat from Italian pigs that are at least nine months old is used.

Seasoned pork cheek

They come from certified farms, or bred in the wild, such as the Nera Parmigiana from which an even more prized Guanciale al Pepe is obtained.

Our 'GOTA' as it is called in Tuscany reflects all the characteristics of Tuscan artisan cured meats - a precious and sought-after product.

Don't miss this fantastic Pepper Pillow! Add it to your shopping cart now, and we will deliver it to you after 48h!

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Information Pepper pillow

The operation of its sectioning requires quite a long time, it must be performed with particular skill and experience even in the trimming phase which allows to arrive at the typical triangular shape with which we find it on the market.

The cut of the bacon thus obtained must go through the "salting", which takes place manually and lasts 4-5 days during which the meat must be massaged with care and delicacy.

After this period of time, after washing, you can start spice it using pepper and chilli, i.e. the ingredients that build the base of a mix which, depending on the area, can be further enriched and flavored by adding garlic, rosemary, sage or other types of herbs.

This step can, however, be eliminated, as occurs in much of the production in Emilia Romagna, where only salt is used

The cut that characterizes it includes the cheek and part of the throat: for this reason in some areas we also find it with the name of "Schooner"Or"Cheek", A Tuscan term that means, in fact," cheek ".

 Bacon with pepper seasoning

The drying period of the guanciale is 4-5 days and precedes that of the seasoning it will have a variable duration between 60 and 90 days and that must take place in suitable environments, such as natural cellars, able to offer an optimal climate.

The bacon with pepper has a high percentage of fat, it can be even higher than 70% and, for this reason, it is often used in the kitchen for the preparation of some of the tastiest and most popular recipes of central Italian cuisine.

The internal guanciale has a triangular shape with a weight of about 2.5 kg. The history of the guanciale is as old as that of the pig, the animal of which nothing has ever been thrown away. 

Guanciale, one of the most important cured meats of the Lazio gastronomic culture, today boasts a notable national and international resonance, thanks to its importance in some of the most important recipes traditional.

I want to tell you right away that this size corresponds to a whole cheek, vacuum-packed at the time of ordering.

The weight ranges from 1.3 to 1.5 kg, possibly the missing weight will be compensated with surpluses of other products; you can also keep it out of the fridge in a cool place.

 Pepe bacon how to taste it

Cut into thin slices it is the absolute protagonist of many dishes, starting with the plate of appetizers and the platter of cold cuts which are thus further enriched by its intense flavor.

Pork cheek is also used in the preparation of exquisite bruschetta which become the delicious and indispensable idea for snacks to be dedicated to an aperitif or an aperitif.

The heat of the bread, in fact, will melt its wonderful fatty part allowing us to savor the delicious mix created by its velvety softness and the crunchiness of the bread.

From this point of view, the crouton that sees it as the protagonist is absolutely worth trying together with the refined intensity of the black truffle.

The bacon with pepper is cut by hand. After removing the rind, the whole piece is divided in half, deciding the thickness of the slices according to the way we want to taste them.

We continue to proceed with the cut making strips in the event that the "Guanciale" is to be used in the preparation of the condiments of delicious first courses.

Pork cheek must always be stored in a cool and dry place and it is recommended to consume it in a rather short time.

Once cut, pork cheek guarantees its delicacy for a maximum of one month, so it is necessary to be careful to protect the part exposed to the air, perhaps putting it under vacuum and placing it in a cool and dry environment such as a cellar or refrigerator.

Diet

As part of a perfect balanced diet, it ranks among the ingredients of fundamental importance in the preparation of sauces for famous first courses in traditional recipe books and for their genuine goodness, starting with the classics "Tomato and bacon" is "bacon and egg”.

Together with pecorino it allows you to create, very quickly, an exceptional condiment for pasta shapes such as gnocchi.

The bacon is very versatile, it also becomes exceptional in creating the most delicious and elaborate dishes they see peculiar ingredients such as blueberries and lime with which, for example, it combines perfectly in the creation of a very refined risotto.

The combination of pork cheek with oysters is exquisite and allows you to create delicious rolls to be filled with different ingredients: from chestnuts to fish and flavored bananas, creating a delicacy not to be missed.

Buying pepper bacon online is very easy, from Tuscan delicatessen leader in the sale of typical Tuscan cold cuts online.

Semi-aged pecorino

Semi-aged Pecorino is a 60-day aged cheese.

This Tuscan cheese pecorino has a slightly stronger character than fresh Tuscan pecorino.

The white rind encloses a perfectly balanced structure with a lively aroma and flavor that will hardly leave you indifferent.

This semi-mature cheese is produced in Tuscany, according to an ancient tradition where artisans of the past created 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.

Tuscan cheese

Semi-aged Cacio has a compact, white and slightly chalky texture.

A sweet pecorino, ideal for those looking for a delicate but at the same time intense and persistent flavor.

A very balanced artisan Tuscan cheese.

Perfect for the preparation of appetizers, salads, added on bruschetta or simply enjoyed at the table with a good glass of Tuscan red wine.

Don't miss out on this fantastic Semi Aged Cacio!

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Semi-seasoned pecorino curiosity 

Also called "cacio", pecorino - or sheep's cheese - has been the fulcrum of entire communities, whose livelihood, as well as social life, revolved around sheep, which provided protein in the toughest months, as well as wool for warming and dressing.

Some areas of Tuscany are famous for their cattle breeds, others for goat farms, but all are famous for their sheep and pecorino cheese.

In fact, it was customary to keep the sheep in the pastures close to home during the summer or in the hot months, to move around,

then, towards the Maremma with the onset of cold weather, an event known as "transhumance".

Semi-seasoned pecorino is one of the best known and most appreciated Tuscan cheeses, it is produced with 100% sheep's milk (without alternatives or "light" variants!)

And it enriches the tables laid since the times of the Etruscans, who were the first to use vegetable rennet in the production of cheese ...

one could even say that they were the first vegetarians in Italy!

Sheep herds remained an important factor for the economy of local communities for a long time,

so much so that it became part of legends handed down from generation to generation, such as that of Giotto and Cimabue. 

In 1475, even semi-aged pecorino was celebrated as the best cheese in Italy (even if, to be honest, it was a place on equal terms with Parmesan!).

In 1832 Ignazio Malenotti published the "Shepherd's Manual”, Officially dictating the rules for the production of both spicy aged pecorino, both the sweetest fresh one.

Then, with the arrival of the new century and the violent outbreak of war - and the consequent exodus from the countryside to the cities - the transhumance diminished.

Cheese production experienced a dangerous decline which, had it not been for a recent recovery, would have led to the extinction of craft.

Semi-seasoned Pecorino Characteristics 

This semi-aged Pecorino is aged for at least 60 days, sometimes even up to 120, and has a hard consistency.

While the color is usually a more golden yellow.

The scent and flavor are close to that of walnuts and hay and, with increasing seasoning, they tend to be more and more acute until they become very tasty, almost spicy.

The rind is thin and smooth, of an intense yellow, although, depending on the type of cheese, the color may vary according to the external treatment received, which can be with tomato, ash or oil and consequently vary from black to red.

The first thing to know is that this cheese is placed in special food polystyrene boxes.

Then in our personalized cardboard box for shipping, so as to guarantee its proper conservation during delivery.

The size of 800gr corresponds to 1/2 wheel.

This semi-aged pecorino produced in Siena, is sold in 1/2 forms of 800gr vacuum-packed, those who want the whole wheel select quantity 2.

A whole 1.6 kg form of semi-aged pecorino will be packaged.

Remove it from the vacuum before tasting it and leave it out of the fridge for at least 2 hours to oxygenate, so you will enjoy a pecorino.

can buy our pecorino cheese semi-seasoned online directly here

Tuscan cold cuts 

Our assorted package of Tuscan artisan products is the ideal gift idea! You will be able to taste a traditional selection to get to know our best typical Tuscan cold cuts and cheeses.

The packaging in food-grade polystyrene boxes and refrigerated shipping guarantee perfect conservation during transport.

Everything is finished with the customized box of Salumeria Toscana.

The package contains:

• Tuscan salami, 1 kg

• Rigatino Toscano, 500 gr

• Tuscan Soppressata, 500 gr

• Salami with Truffle, 500 gr

• Finocchiona Toscana IGP, 1 kg

• Fresh Tuscan Sausage, 500 gr

• Seasoned Raw Ham, 1.3 kg

It is possible to replace products that are not to your liking with others.

When ordering, in the notes for the seller section, write, for example, "I change finocchiona with pillow" and you will be given a slice of equal value in exchange.

Don't miss this fantastic assortment of Tuscan artisan products!

Add it to your shopping cart now, and we will deliver it to you within 48 hours!

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Description Packaging Tasting Salami 

The Salumi tasting pack contains a selection of the best typical Tuscan cured meats offered by Salumeria Toscana.

This solution is ideal for those who want to taste the best of fine Tuscan cured meats, the slices of cured meats

that you find inside the package are vacuum-packed, to maintain all the freshness of the cured meats.

This solution is also suitable for a beautiful gift, whether it's Christmas, Easter or a birthday

you can choose an alternative gift with the typical Tuscan cured meats of Salumeria Toscana which specializes in the sale of Tuscan cured meats.

You will thus be able to taste the Raw ham seasoned, a selected raw Tuscan with more than 14 months of seasoning.

The famous Finocchiona Toscana PGI, the Florentine salami par excellence, made with finely ground Tuscan meat and with the addition of wild fennel seeds.

The Tuscan salami for lovers of the best Tuscan cured meats produced with selected high quality meat and

with the characteristic coarse ground slaked and peppercorns, which have made Tuscan salami one of the most famous Italian cured meats.

Then we have the fresh Tuscan sausage, produced with selected Tuscan meat and slightly seasoned

so as to make it a soft sausage but with all the flavor of the best Tuscan cured meats, ideal for grilling.

You will also find the Soppressata Toscana, some call it Testa in Cassetta, others Coppa but in any case the ingredients are always the same,

with the addition of orange peel which, combined with the quality of the selected meats, make it one of the most sought-after traditional Tuscan cured meats.

Could not miss the Tuscan rigatino or Pancetta if you prefer, another typical Tuscan salami

which is also produced with selected Italian meats and covered with black pepper and other fragrant spices, to make it one of the best-selling Tuscan cured meats ever.

Finally, I would have the honor of tasting the salami with truffles, certainly this salami is the most prized and loved by fine palates,

it stands out for the balanced taste created by combining the mixture of finely ground salami and fine black truffle flakes, creating a high quality Tuscan salami.

We recommend unpacking the cured meats at least an hour before tasting, so that the cured meats have time to take in oxygen and release the aromas,

which will make them the best Tuscan cured meats you have ever tasted.

Let's start immediately by saying something important, the product is placed in special food polystyrene boxes

and then in our personalized cardboard box for shipping, so as to ensure proper storage during delivery.

Tuscan delicatessen is proud to offer this selection of fine cured meats, and reminds you that for orders over € 67

shipping is free throughout Italy, so don't wait any longer, buy your gift now and bring the best typical Tuscan cold cuts to your home.

PDO Seasoned Tuscan Pecorino

Pecorino Toscano DOP Stagionato - a sheep's cheese aged for more than 180 days.

Produced in Val D'Orcia under the strict supervision of the Consortium Pecorino Toscano.

It is one of the most famous Tuscan excellences in the world.

The Aged Tuscan Cheese is produced exclusively with sheep's milk from Tuscan pastures, according to an ancient tradition.

Professionalism, respect for raw materials and the Tuscan dairy tradition, give life to a pecorino of inimitable quality.

Sale of Tuscan cheeses online

It is characterized by a sweet and balanced flavor, not too savory or spicy.

Due to the use of veal rennet and salting which lasts for a shorter period than other cheeses of the same type.

This Cacio Toscano DOP Stagionato has a golden crust, a firm texture and a nutty flavor.

It goes particularly well with pears, figs, honey and jams.

Do not miss this fantastic Pecorino Toscano DOP Seasoned!

Add it to your cart now and we will deliver it to you within 48 hours!

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Pecorino toscano history

Already in Etruscan and Roman times, sheep farming was a very widespread activity, which gave rise to centuries AD dairy productions, with traditions and products that have come down to our days.

Pliny the Elder already spoke of Tuscan cheese in his work "Naturalis Historia", citing a cheese produced in the city of Luni:

today's Lunigiana, known by the name of "Lunense", praised for its particular goodness.

In the fifteenth century we have news of the Pecorino Toscano mentioned with the name of "cacio marzolino".

In reference to the production period that went from March to the end of the spring period.

This cheese was also very popular with famous people, such as Lorenzo Il Magnifico. Also in the 15th century, the "Marzolino d’Etruria" was celebrated as one of the best cheeses in the area.

Pecorino Toscano Characteristics 

the Pecorino Stagionato Toscano is produced with sheep's milk coming from pastures in the Tuscany region.

Or from other neighboring territories included in its own specification. Rich in tradition, it is famous all over the world for its fresh and gentle flavor.

When young, under the white-brown rind, this charming cheese has a sweet taste and a milky aroma.

Quality that loses during maturation in favor of a more intense and structured taste that gives it a surprising aromatic complexity.

Undoubtedly the aging makes this incredible cheese, which apparently seems simple, a greatness in the quality of its raw materials, and all the passion in the art of its production.

Good in itself as a table cheese, it finds endless possibilities to taste it, in appetizers, enhancing it with honey, jam and caramelized fruit.

OR in delicious salads with the addition of an extra virgin olive oil or finally grated in a first course.

 According to the specification, PDO aged Pecorino Toscano cheese can be produced and aged in the area of origin:

with milk produced from flocks raised in the PDO territory, milk from the native Massese breed or from the imported Comisana and Sarda breeds.

The variety of herbs present in the Tuscan pastures give special qualities to the milk, thus helping to create a balanced and harmonious cheese.

The shape of Seasoned Pecorino Toscano PDO is cylindrical with convex sides.

The wheels must have a diameter between 15 and 22 cm, a height of 7 to 11 cm and a weight between 0.75 and 3.50 kg.

Each wheel must bear the trademark of the protection consortium, in ink on the soft cheese, hot on the semi-hard cheese.

Know that DOP aged pecorino toscani is placed in special food-grade polystyrene boxes.

And then in our personalized cardboard box for shipping, so as to guarantee the right conservation during delivery.

Seasoned Pecorino DOP Production techniques

Our aged Pecorino Toscano DOP is produced following tradition but with the help of modern technologies:

the milk is coagulated at a temperature of 33-38 ° C with calf's rennet, possibly the addition of native lactic ferments coming from the library of the Consorzio Tutela Pecorino Toscano DOP is allowed.

After breaking, the curd is placed inside the forms to allow the whey to be lost, the forms are then left to rest in specific "hot chambers".

Through heat and humidity they continue to lose whey, subsequently salting is carried out which can be carried out dry or in brine.

At this point the maturation process begins, at least 20 days for the aged Tuscan Pecorino Toscano with a soft texture and 4 months for the Pecorino Toscano with a semi-hard texture.

the whole wheel of Pecorino Toscano DOP is about 2.6 kg.

We have chosen 1.3 kg that is half a wheel as quantity but if you want to buy a whole wheel just select 2 kg of quantity.

You can also specify to receive two vacuum-packed pieces instead of a whole wheel.

If you want a softer Pecorino Toscano DOP, buy fresh Pecorino Toscano DOP from Salumeria Toscana Shop

Mortadella di Prato PGI 
 

Mortadella di Prato PGI - Produced in Tuscany since the 16th century, it was first introduced as a way to use inferior quality pork cuts and leftover meat leftovers from the processing of other cured meats.

This particular type of sausage is still produced according to an ancient recipe: the Mortadella di Prato PGI is a product based on cooked meat, flavored with garlic, mace, pepper, coriander, cinnamon and cloves,

all stuffed into a natural casing.

It has a rather unique sweet to spicy flavor and a distinct pinkish color due to the addition of Alchermes liqueur to the meat mixture.

Tuscan mortadella

For the processing of Tuscan mortadella, the Slow Food Presidium production specification provides for the use of national pigs fed without the use of feed containing genetically modified organisms.

Do not miss this fantastic Mortadella di Prato IGP!

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Information

In Tuscany, mortadella arises from the need to make the best use of discarded meats in the preparation of salami and second-rate pork cuts.

Thus, at the beginning of the twentieth century, in Prato and in some areas of the province of Pistoia they began to stuff these meats, to season them with spices and liqueurs and to cook them in water.

After the war this production disappeared, until, about thirty years ago, a delicatessen in Prato resumed production.

Obviously it is no longer necessary to load the mortadella with spices and powerful aromas: the meat is chosen with care and the modern consumer does not like too invasive aromas.

Mortadella Prato can have various shapes, closer to salami or classic mortadella (depending on the manufacturer),

and the weight is almost always one kilogram (although there are variants ranging from 300, 400 grams up to two and a half kilograms).

A strange family is that of cooked cured meats.

If you enjoy them straight out of the pot or oven they are excellent, but if you reheat them when cold they lose much of their taste.

So do not be tempted by the idea of heating cotechini, mortadella, salami, cooked hams, liver: either you are lucky enough to arrive in the store at the right time, when they are still hot, or eat them cold.

Never out of the fridge, of course, but at room temperature.

Mortadella Toscana is perfect if tasted with figs, preferably of the Dottato variety (from Carmignano), and with the Prato “draft”, a local bread.

Description 

Meadow mortadella is produced with the very limited use of preservatives, the type of tanning (garlic, mace, pepper, coriander, cinnamon, carnation, alchermes) and the stuffing in natural casing.

At first it seems fair to 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.

The mortadella from Prato will not always be available because it is produced at certain times, but if you find it available, don't miss it,

this is one of those highly sought after niche products.

This particular Tuscan salami is sold in pieces of 650 g vacuum-packed, before tasting it, remove it from the vacuum and let it breathe for 30 minutes outside the fridge.

Ingredients: pork, salt, Alkermes, pepper, dextrose, natural flavors, antioxidant.

The mortadella from Prato, together with the capocollo and al pig cheek pork is a very balanced but captivating salami.

Boneless cured leg of pork

Limited offers, 1 whole boneless ham, 1 free 8-month cave-aged cheese with a commercial value of € 11.90 free, and free shipping throughout Italy.

The cured leg of pork is a classic of the Italian tradition with an unmistakable taste.

Handcrafted and available in whole 7.5 kg pieces, without bone.

It has the classic shape of raw ham and is externally covered with a layer of pepper.

The taste of the seasoned pork leg is noble, engaging, and decisive.

Whole hams

It expresses all the flavors of the territory - the result of a typical processing of the Tuscan norcina tradition. It is obtained by working the salted and seasoned hind limbs of the pig.

The artisanal salting of this raw ham 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.

Don't miss this amazing Cured ham Boneless! FREE SHIPPING! Add it to your shopping cart now, and we will deliver it to you within 48 hours!

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Why is it unique?

Our selection of raw hams is certainly one of the tastiest in the world of charcuterie.

Its flavor is unique also thanks to the type of seasoning and processing to which it is subjected.

In the fifteenth century, at the time of Doctors, that the production of the Tuscan ham is definitively regulated through provisions that concerned the entire production process which were then transferred to the current one production specification, almost unchanged from the past.

A matter of climate and more

What has always made i typical Tuscan cold cuts it is mainly the climate of the area.

The harsh winters help to slow down the deterioration of seasoned products without having to use excessive amounts of salt:

the Tuscan ham thus acquires a well-defined flavor, never being overly salty.

It therefore follows a delicate taste, but wisely enriched by those unmistakable aromas of Tuscany, typical of its vegetation, rich in mastic, myrtles, junipers, secret ingredients of the producers' recipes.

The shipment of the seasoned boneless raw ham takes place in 24/48 from the moment of approval.

Grotto aged pecorino

Pecorino Stagionato di Grotta is a cheese aged in limestone caves.

The aging of Pecorino in the cave is an ancient technique developed mainly in central Italy.

In the days when there were no refrigerators, to maintain a good temperature during their maturation, the cheeses were placed in natural caves.

Later it was discovered that the particular microclimatic conditions of the cave were able to give the cheese its typical and unique characteristics.

The aged cheese in the cave is produced in Tuscany, according to an ancient tradition where artisans of the past created typical cheeses, renowned all over the world.

Seasoned Tuscan Cheese

Grotta cheese has a thin crust that encloses a soft and sweet interior, tastes with notes of dried fruit.

A typical pecorino which is characterized by a strong and savory taste.

Do not miss this fantastic Aged Cheese in the Cave! Add it to your cart now and we will deliver it to you within 48 hours!

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 Grotto Pecorino  

The aroma is nutty and becomes richer with aging, leaving room for hints of toasted hazelnuts.

Unmissable in the perfect cutting board, it is fabulous accompanied with bread crusty to savor its structure. 

It is also superb with acacia honey or fig jam.

Accompany it with a glass of Tuscan red wine such as a classic Chianti or a Rosso di Montalcino.

Grotto aged pecorino is the result of an ancient aging technique, which developed mainly in central Italy.

There were no refrigerators and therefore to keep the cheeses at a refrigerated temperature during their maturation, they were placed in natural caves.

It was later discovered that the particular microclimatic conditions caves were able to give the cheeses typical and unique characteristics.

In fact, in addition to the low temperature, i noble cheeses they were away from sources of light and heat and aged in a very humid environment.

This has caused some to form around noble molds which, in addition to protecting the cheeses from external pathogens, also affected the grotto aged pecorino, making its flavor intense and unmistakable.

The environmental conditions of the cave also allowed the pecorino to take on the particular consistency which made it inimitable.

This curing technique spread like wildfire, especially in Tuscany, only to be left aside in the last century in favor of less laborious and more profitable curing methods.

The tradition, however, has not been lost and so the grotto aged pecorino has been revalued, becoming an excellence of Italian gastronomy

 Advice

I wanted to let you know that the product is placed in special food polystyrene boxes.

Then in our personalized cardboard box for shipping, so as to guarantee its proper conservation during delivery.

This aged grotto cheese is sold in 1/2 wheel of 1.2 kg, if you order 2 pieces we will send you a whole wheel vacuum packed when you order for delivery.

You can specify your needs at checkout. together with other typical Tuscan pecorino cheeses.

Truffle salami 

The Salamino al Tartufo is a majestic sausage infused with a good amount of Tuscan black truffle.

The addition of flakes of Tuscan black truffle to the dough and a slow natural seasoning make this salami a refined snack.

Sliced thinly and at the moment, it releases all its aromatic richness.

Coming from 100% Italian pigs, this Salamino al Tartufo combines the spicy and decisive taste of Tuscan salami the refined flavor of the local black truffle.

It consists of the lean parts of the pig that are chopped or finely ground and combined with the fat obtained from the dorsal region and cut into cubes.

Truffle cured meats

The meat is mixed with seasonings (salt, peppercorns, red wine, garlic, black truffle) and is stuffed into natural casings.

The curing of Salame al Tartufo lasts from 3 to 4 weeks.

Don't miss this fantastic Salami with truffle!

Add it to your shopping cart now, and we will deliver it to you within 48 hours!

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Description

To obtain what will become an exclusive goodness, it is essential to start with the use of top quality ingredients, starting with black truffle of first quality.

The cut of meat which is selected he must be pretty skinny. 

In some territories priority is given to the shoulder and belly part.

The grinding of this salami is usually characterized by one medium grain, but it can also be finer.

In the first case, salt, some aromas and the precious black truffle will be added to the obtained mixture which, after being cut into flakes, is finely ground.

Once all the ingredients have been blended - minced meat, herbs, spices, black truffle - all that remains is to use a natural casing to proceed to the classic bagging.

This operation is then followed by the binding: necessary step to hold the dough firmly and further compact it.

Now you just have to taste this Tuscan artisan product, an online truffle salami that you definitely can't miss, take home all the taste of typical Tuscan salami.

Recipe with truffle salami Procedure

In a bowl, crumble the yeast with a little warm water.

Add the flour, a pinch of salt, the extra virgin olive oil and a little at a time the 200 ml of warm water, stirring constantly until a soft batter is obtained.

Let the batter rise for about an hour, covered and in a warm place.

Cut the truffle salami and scamorza cheese into small pieces.

Take back the batter and add the pieces of salami with truffle and scamorza cheese.

In a saucepan, heat plenty of seed oil and take a level spoonful of batter and, with the help of your finger, slide it into the hot oil.

Fry a few pancakes at a time, turning them until they are puffy and golden on both sides.

Proceed until the mixture is used up.

The shipment of your salami with truffle takes place in 24/48 from the moment of approval, buy now from Tuscan delicatessen.

Generally it is shipped wrapped but you can also request the vacuum, there are no problems, just ask for it in the order form.