Tuscan cured meats, Tuscan delicatessen selection

Pork loin

Pork loin, also called loin or loin, is a cured meat that cannot be missing on Italian tables, product of the skilful processing of the noblest parts of the pig.

The main feature of seasoned loin is a very delicate taste, a beautiful light color and its tenderness due to the cut of the meat.

The loin is generally eaten sliced and ideal for making many carpaccio, combined with Tuscan extra virgin olive oil, and with good Parmigiano Reggiano DOP.

Another widely used combination of seasoned loin is with Tuscan pecorino fresh dop.

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Pork loin information

Our pork loin seasoned, salted and marinated according to the ancient Tuscan norcina tradition. The pork loin or fillet is first boned and then expertly marinated and then tied and left to mature.

The maturation of the pork loin varies from 50 to 60 days. Lonzino is a refined salami for its soft, delicate flavor and its thinness.It stands out from other cured meats for its pink color, and the small content of adipose tissue and connective tissue makes the meat soft, for this reason the loin and 'an excellent salami for simple but very fine dishes, primarily carpaccio

Curiosity'        

Pork tenderloin, also known as pork loin, is a particular type of cured meat.
It is a sausage made from the dorsal area of the pig, which goes from the fourth rib to the tail and is one of the leanest and most valuable parts of the pig.
Pork loin is a very lean salami with an intense pink color, a sweet taste and a delicate aroma.

The lonzini are expertly spiced with salt and pepper and other spices, no nitrites and no nitrates, massaged and dried in dryers flavored with precious woods that give the product taste and aroma, while maintaining its characteristic delicacy of flavor.

Salami prepared exclusively with Tuscan pigs of Italian excellence.
Store from + 4 ° to + 8 ° C.
Product without gluten and milk derivatives, vacuum packed.

Once the vacuum pack is opened, let it breathe at room temperature for about 30 minutes before tasting it.Our advice to savor this salami is definitely with some nice slices of crispy bread, fennel seeds and a little garlic, to create appetizers on a mixed Tuscan platter or main course with cheeses and cold dishes or salads.

It is a cured meat that also goes very well with structured craft beers or red wines that are not too tannic.

Storage times and methods: in the fridge at 0 + 4 ° C under vacuum self life 180 days.

How to preserve the loin:

To best preserve the pork loin it is recommended, once removed from the vacuum, to grease its living surface with extra virgin olive oil or butter and wrap it inside a dry and clean linen cloth and place it in the cellar, in alternative in the refrigerator.

Cinta Senese DOP pork cheek 

Guanciale di Cinta Senese PDO is a cured meat obtained from the cheek of the pig of this native breed, crossed by lean muscle veins with a component of valuable fat.

It is very delicate and at the same time tasty, with an intense aroma. The quality of this pancetta is given by the excellent raw material, the Cinta Senese pork. This native breed, raised in Tuscany in the open air, is characterized, from an aesthetic point of view, by a dark coat on which the pink "belt" stands out.

Our Guanciale di Cinta Senese PDO is naturally air-dried, salted for 10 days, seasoned with salt, pepper and garlic, and after 3 months of curing it is ready to be consumed. The typical dark rind of Guanciale di Cinta Senese DOP contains a soft and tasty heart.

Don't miss this fantastic Guanciale di Cinta Senese DOP! Add it to your cart now and we will deliver it to you within 48 hours!

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Information and features

Cinta Senese DOP cheek lard with a unique appearance, with a compact white fat and strips of bright red lean. The raw material used, outdoor agriculture and food, give the product excellent quality and a unique flavor.

The pure Cinta Senese DOP pigs used, slaughtered between 12 and 16 months, until certification with the DOP.

The production of the Cinta Senese pillow includes a preparatory massage to remove residual blood, and a wash with hot vinegar, garlic and natural aromas. Subsequently, it is salted for 18 days with sea salt dosed in proportion to the weight of the piece.

The bacon is then desalted and left to rest for about two weeks at a temperature of 5/6 ° C and a relative humidity of around 60%. Immediately after resting, the bacon is covered with finely ground pepper. From here begins the actual seasoning at a temperature of 14/16 ° C with a humidity of around 72/75% for about 3 months

The guanciale of Cinta Senese is excellent tasted raw and cut very thinly for bruschetta but above all to flavor some dishes of our Tuscan cuisine.

In fact, it is widely used for the preparation of traditional Italian first courses such as amatriciana and carbonara as well as gricia. The whole Cinta Senese bacon weighs about 1,500 kg.

Curiosity 

This bacon produced by Cinned Sienese pigs, recognizable by the typical black coat crossed by a white "belt", is made up of the fleshy part Obtained from the cheek (cheek) of selected girdled pigs, recognizable by the typical black mantle crossed by a white "belt". The guanciale of Cinta Senese is made up of the fleshy part of the pig's cheek which after a "massage" with a mixture of salt, pepper, vinegar and crushed garlic, is kept for 15 days in coarse salt, then cleaned, salted again and flavored with ground black pepper. When cut, it shows bands of lean pink interspersed with fat. It can be eaten plain, sliced thinly or just heated and then placed on slices of tasteless bread. Its true vocation, however, is to finish in sauces, thanks to its gustatory balance the guanciale of cinta senese is also used in the kitchen with crustaceans, to stuff pork loins and to flavor and soften many meats.

However it remains excellent when tasted raw, it really melts in the mouth and its aromas are unmistakable.

Buy the Cinta Senese guanciale now, treat yourself to one of the most sought-after Tuscan cold cuts, you can combine this salami with pecorino di pienza, an all-Sienese combination.

Truffle Salami 

The Salamino al Tartufo  (Truffle Salami) is a majestic sausage infused with a good quantity 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 product.

Sliced thinly it releases all its aromatic richness. Coming from 100% Italian pigs, this Salamino al Tartufo combines the spicy and decisive taste of the Tuscan Salami with 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.

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

The curing of Truffle Salami lasts from 3 to 4 weeks.

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Description

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

The cut of meat that is selected must be pretty thin. 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 savor this Tuscan artisan product, an online truffle salami that you definitely can't miss, bring home all the taste of typical Tuscan salami.

Recipe with truffle salami 

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 you get a soft batter.

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.

Delivery

The shipment of your salami with truffles takes around 24/48 from the moment of order approval. Generally it is shipped wrapped but you can also request the vacuum, there are no problems, just ask for it in the order form. In the payment methods there is also the possibility of payment on delivery.

ASSORTMENT OF CURED MEATS AND ARTISAN TUSCAN CHEESES

Our assorted box of Tuscan artisan products is the ideal gift idea!

You will be able to taste a wonderful selection of our best typical Tuscan cold cuts and cheeses. The packaging in food-grade polystyrene boxes and the refrigerated shipping guarantee perfect conservation during transport. The package is further put into personalized paper box of Salumeria Toscana.

The package includes:

● Seasoned Raw Ham, 1300 gr

● Tuscan Salami, 1000 gr

● Fresh Tuscan Sausage, 500 gr

● Aged Pork Cheek, 700 gr

● Tuscan Pecorino DOP, 250 gr

● Aged Tuscan Pecorino DOP, 250 gr

● Pecorino Aged in Straw and Hay, 500 gr

Don't miss this fantastic assortment of Tuscan artisan products! Add it to your cart now and we will deliver it to you within 48 hours!

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Raw Ham

The Raw Ham is obtained from fresh thighs from the best slaughter houses carefully selected by Salumeria Toscana.

Particularly requested is the piece of ham, the most suitable cut to meet the needs of consumers who want to buy a piece of Raw Ham to be sliced at home.

The taste is intense but balanced, the aromas are remarkable, you will immediately recognize it to be Tuscan Raw Ham, where the fat part melts in the mouth and balances the flavor of the meat.

Tuscan Salami

Each Tuscan salami is born entirely from the union and bond with the Tuscan lands and the ancient family recipes handed down for generations in the company. Our Tuscan salami is quite sweet, balanced, with intense aromas that you can already smell before tasting it. It is one of our best products, the careful selection of high quality raw materials helps us to create an inimitable Tuscan salami.
 

Fresh Tuscan Sausage

Tuscan Sausage is known for its quqlity of raw materials and for the balance between lean and fat parts. When cut, the lean parts are well ground and mixed with the fatty ones.

Pork Cheek

Bacon with pepper offers an intense flavor that allows you to create quality cuisine and its gluttony becomes indispensable in many typical regional dishes.

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 "Goletta" or "Gota", a Tuscan term which means, in fact, "throat".

For the production of Cheek with Pepper, meat from Italian pigs that have reached at least nine months of life and that come from certified farms or that are of superior quality breeds and raised in the wild are used, such as the Black Parmigiana which offers even greater delicacy.

Pecorino Toscano DOP

Pecorino Toscano is produced with sheep's milk from pastures in the Tuscan region and other neighboring territories included in the 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 enchanting cheese has a sweet taste and a milky scent, a quality that it loses during maturing in favor of a more intense and structured taste that gives it a surprising aromatic complexity.
Good in itself as a table cheese, it finds infinite possibilities to taste it, in appetizers, enhancing it with honey, jam and caramelized fruit, or in delicious salads with the addition of Tuscan extra virgin olive oil. Ideal for any occasion, it is a natural accompaniment to Tuscan white wines.

Aged Pecorino Toscano PDO

This aged pecorino is characterized by its sweet and balanced flavor, which in no case is too savory or spicy, a peculiarity due to the processing method, the use of veal rennet and salting, which is left for a shorter period compared to other cheeses of the same type. The Aged Pecorino Toscano DOP is one of the most famous Tuscan excellences in the world, one of the products that best summarizes the Tuscan culture and tradition, representing centuries of history.

Pecorino Aged in Straw and Hay

This Pecorino Cheese is a classic of Tuscan cheeses, we offer it in the form of 550 gr, which is vacuum packed at the time of ordering. It is a pinstripe pecorino seasoned for a few months. The forms are wrapped in the spring hay of the hill pastures which enriches them with the typical scents of nature, and by the straw which improves their seasoning. Ideal with honey and jams, serve it with a good red wine that will enhance all of its many nuances.

Spicy Salami 

Salame Piccante (Spicy Salami) from Salumeria Toscana is a seasoned product of pure Italian pork with the addition of sweet and spicy pepper, stuffed into a natural casing and tied manually with a string.

A little while ago recognized as a “noble” salami, at one time the Spicy Salami was made with the scraps of meat to which chilli was added to hide a not always pleasant aftertaste.

Once sliced, our Spicy Salami shows a ruby red color alternating with the white of the fat.

It is a fragrant, delicate and inviting product with a spicy note but sweet flavor. The compactness to the touch, the softness to the cut, and the melting on the palate reflect its high quality.

Don't miss this fantastic Spicy Salami! Add it to your shopping cart now, and we will deliver it to you within 48 hours!

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SPICY SALAMI: HISTORY AND CURIOSITIES

The Spicy Salami is a butchery product obtained from the grinding of lean pork mixed with pork fat in appropriate proportions, mixed with the addition of flavorings according to the various recipes.

The Spicy Salami is a centuries-old food, widespread in the Middle Ages, a period in which the denomination is attested for the first time "Salamem", to indicate a salty and bagged food, produced with the residual meat from other more valuable products.

The history of this salami has its origin in Italy: our country produced a large number of sausages since the Roman era.

Baked penne pasta with spicy salami, whether white or with tomato sauce, are tasty first course that always conquers everyone.
Penne with spicy salami in this case, finish their cooking in the oven and are covered with mozzarella or other stringy cheese, for a truly remarkable result.

The eggplant clafoutis and spicy salami is a savoury cake original, in fact its preparation is based on eggs, milk and flour, with the addition of aubergines and spicy salami, which is baked in the oven. This recipe is a savory variant of a typical French dessert, usually made with fruit, such as the world famous cherry clafoutis. Our salty clafoutis is great for a picnic or lunch on the beach, or diced for a buffet in the garden.

Ingredients

Ingredients Savory pie with aubergines and spicy salami for four people

• 4 eggs
• 1 dl. of liquid cream
• 100 g. of parmesan grated
• 1 aubergine
• butter to taste
• 75 g. made with flour
• 4 dl. of milk whole
• 20 slices of spicy salami
• 3 tablespoons of extra virgin olive oil
• Salt and Pepper To Taste.

Recipe and preparation

How to make the aubergine and spicy salami savory pie.

Preheat the oven to 180 degrees. 

Beat the eggs in a bowl, add the flour a little at a time, then the cream and milk, mix until the mixture is fluid and free of lumps.Add the grated Parmesan cheese, then add salt and pepper. Clean the aubergine, wash and cut it. into cubes and cook with oil for 15 minutes, add the slices of spicy salami and cook for another 5 minutes.

Add everything to the previously prepared egg and milk batter.

Generously grease a baking dish, pour the mixture into it and bake in the oven for 25 minutes.

Delivery

The shipment of the spicy salami will take around 24/48 hours from the confirmation of the order, and will be vacuum-sealed to keep it intact during the journey. If you are looking for a great place for the sale of Tuscan cured meats, salumeria Toscana is the right place, now for many years specialized in the sale of Tuscan artisan cured meats.

Cinta Senese bacon dop

The pancetta of Cinta Senese is undoubtedly a highly appreciated cured meat, the unique taste of the Cinta Senese pigs makes this product unique in its kind.

The pancetta or rigatino as it is called in Tuscany is salted for 14 days, flavored with salt, pepper, garlic and after 3 months of aging it is put on the market.

The Cinta Senese PDO pigs are traditionally raised in the wild in the woods of the Montagnola Senese and Chianti area and fed with flour of vegetable origin such as corn, barley and broad beans. "

Cinta Senese pancetta has a compact white fat with bright red strips of lean. The particularity of the raw material used, outdoor farming and feeding, give the product an unmistakable quality and a unique taste. It is obtained exclusively from pure Cinta Senese PDO pigs slaughtered between 12 and 16 months.

Don't miss out on this fantastic pancetta di Cinta Senese DOP! Add it to your cart now and we will deliver it to you within 48 hours!


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Salami from Cinta Senese 

Salame di Cinta Senese DOP is a Tuscan salami based on pork from the breed of the same name raised in the semi-wild state. It is made with lean minced meat mixed with garlic, lard, spices and red wine.

Once sliced, Salame di Cinta Senese PDO shows a bright red color, medium grain, and soft texture. The lean part is compact and the fat extremely melting. It has an intense and sweet flavor.

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.

Do not miss this fantastic Salame di Cinta Senese DOP! Add it to your shopping cart now, and we will deliver it to you within 48 hours!

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Description 

Cinta Senese DOP salami is produced with fine cuts of the “Cinta Senese DOP” pig. For the production of salami the shoulder and the trimming of the ham are used, to which small pieces of lard are added which give it greater softness and the classic consistency. Flavored with salt, ground pepper and grains and garlic, it is aged for 3/4 months in natural casing and sold in pieces of about 450 gr. Cinta Senese salami is characterized by intense aromas and a strong but at the same time delicate taste. Ideal in gastronomic combination with fresh figs and pecorino pdo from Tuscany fresh.

The manufacturing and curing process of the Cinta Senese salami is exactly the same as the traditional salami. Same natural ingredients and same flavors. The fat gives Cinta Senese pork to give this product a particular flavor and a natural softness for the palate.

 Information 

The existence of one of the oldest animals in this area is evidenced by the famous fresco "Allegory and Effects of Good and Bad Government”By Ambrogio Lorenzetti of 1338, exhibited at the Town Hall of Siena. The Cinta Senese, unique of its kind, was introduced in this area and then spread rapidly thanks to its robustness.

IS a rustic pig of the Sienese hill, whose colors recall those of the city it belongs to, black and white. Later, the breed expanded to other areas of Tuscany such as Maremma and Valdarno. The name "cinta" derives from the white band that starts from the shoulders and ends on the front legs. It is a native breed with a fine sense of smell once owned by all peasant families.

Today, many manufacturers are engaged in safeguarding this precious breed at risk of extinction and it is thanks to their work and food without preservatives, that we can always taste genuine and tasty meats and cured meats. The Cinta Senese has also received the DOP recognition.

Cinta Senese pigs are raised in the wild, and by eating only what they find in the woods, they develop unique characteristics, which is why our Cinta Senese DOP salami is so good.

Salami with Cinta Senese PDO fennel

Cinta Senese salami with fennel - the queen of Tuscan cured meats - is an excellence that embodies the secret of the knowledge and flavors of the Tuscan tradition and territory.

It has a cylindrical shape, soft texture, and an unmistakable scent.

Finocchiona di Cinta Senese stands out for its flavor and aromas thanks to the aroma of fennel, used in seeds and / or flowers in the dough. In the mouth it opens with fresh and aromatic flavors accompanied by very special creamy sensations.

Serve the Finocchiona di Cinta Senese on your table with some Tuscan bread and you will amaze your friends with a salami with a fresh and appetizing flavor, which has no equal in the world.

Don't miss this fantastic salami with fennel from Cinta Senese! Add it to your shopping cart now, and we will deliver it to you within 48 hours!

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Description  

To produce Cinta Senese finocchiona, selected cuts of Cinta Senese pork are used, and for the processing of Finocchiona IGP they are: boned and defatted shoulder, ham trimmings, traculo, throats, lean bacon and throat, coppa meat , bacon and pancettone.

The finocchiona of cinta senese is produced thanks to a balanced ratio between fatty meat and lean meat, minced together and mixed with fennel seeds. This combination gives life to one of the most loved Tuscan cold cuts, with a soft consistency, strong taste and a scent of fennel.

To produce an excellent Cinta Senese finocchiona, salt, ground pepper, peppercorns, garlic, seeds and / or fennel flowers are added. The pork meat thus prepared is cut into pieces and passed through a meat grinder to be mixed.

Subsequently, the mixture is stuffed into casings, natural or glued and tied with string or using nets made with natural materials. The size of the Finocchiona must not be less than 0.5 kg.

To complete the production of the finocchiona, drying is carried out - a phase during which the most marked dehydration process occurs - in environments with a temperature between 11 and 24 ° C.

After that the finocchiona passes to the maturing phase which is carried out at temperatures between 11 and 18 ° C and a relative humidity between 65 and 90%, for a period that varies, based on weight, from 15 to 45 days.

Flavor

The Cinta Senese Finocchiona PGI as per Tuscan tradition has a cylindrical shape and soft consistency. The fat and the lean, of medium-coarse grain, do not have well-defined boundaries and the small pieces of fat appear naturally distributed, creating a balance that makes the finocchiona one of the most sought-after Tuscan cured meats, and leaving the salami soft even after a long seasoning.

The color of the finocchiona varies from the flesh-red of the lean parts to the white / pink-white of the fat parts, with possible evidence of fennel seeds and flowers.

The flavor is fresh and appetizing, never acidic, with the characteristic aroma of fennel and a slight hint of garlic, which is balanced by the fat of the Cinta Senese.

The main feature of Cinta Senese meat is a meat characterized by a fat savory well distributed, and characterized by a complexion bright red greater than that of other pork and a aroma more rich is complex.

Tips 

Cinta Senese Finocchiona is kept, like almost all Tuscan cured meats, in a cool place or in the refrigerator, covering the cutting surface with a cloth, to maintain the characteristics of freshness and softness of the dough. The Cinta Senese Finocchiona goes well with Tuscan "silly" bread, prepared without salt, which allows you to fully appreciate the aroma of fennel, but is also excellent with focaccia and with salted flatbreads, accompanied by cooked or pickled vegetables and cheese Pecorino Toscano DOP.

Finocchiona can also be used to make tartare, sauces or as a main element in salads, and its natural combination is with fresh fennel. It cannot be missing from local red wines, bringing freshness and unmistakable aromas to the palate.

Soppressata of Cinta Senese 

Soppressata di Cinta Senese DOP or coppa di testa or testa in boxes, is produced exclusively with pork from Cinta Senese.

It is a particular cured meat born from the peasant tradition, it fully reflects the concept that nothing is thrown away from the pig. It is produced by boiling the head, rind and tongue, which after cooking for a few hours, is roughly beaten with a knife and seasoned with garlic, pepper and salt, to which untreated lemon zest is also added.

Then the whole thing is stuffed while still hot in special jute sacks, pressed so that the gelatine comes out through the pores of the fabric and is left to cool. 

The soppressata of the belt when cut has a light gray color, where the various lean and cartilage parts that compose it are clearly differentiated. The nose offers an intense aroma, linked to both the boiling and the elegance of the lemon, the taste is very savory, aromatic, spicy with fresh persistent citrus notes that leave an excellent final aftertaste.

Don't miss this fantastic Cinta Senese salami! Add it to your cart now and we will deliver it to you within 48 hours!


✅ Refrigerated shipping 24/48 hours

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Cinta Senese Lard

Gift Box Salami and Cheese

Here is another gift idea, a beautiful package of Tuscan cold cuts and cheeses, with all the Tuscan gastronomic specialties.

Ideal for those who want a balanced gift basket with the best typical cured meats and cheeses, this package is also enriched by the Vintage Oak-like Case, as in the product photos, and is sold with FREE SHIPPING included.

It can be useful both for an important and precious corporate gift basket, or for a Christmas or Easter gift to your family or important friends.

This package is composed as follows:

• Tuscan Capocollo 850gr
• Tuscan Finocchiona 500gr
• Tuscan Soppressata 500gr
• Raw Ham 650gr
• Wild Boar Sausage 500gr
• Salamino with wild boar 400gr
• Pecorino PDO Toscano 250gr
• Seasoned Tuscan Pecorino DOP 250gr  
• Pecorino of Pienza 650gr

Do not miss this fantastic pack of Tuscan artisanal cold cuts and cheeses! Add it to your shopping cart now, and we will deliver it to you after 48h!

✅ Free Shipping 

✅Vacuum packed 

✅ 100% high quality Tuscan product 

✅Free Return within 14 days 

✅Guaranteed refund for any defect 

✅Payment on delivery, credit cards, Paypal or bank transfer.

✅ Shipping to Europe and USA UPS 48/72 hours

If you are interested in larger quantities of Christmas gift baskets, you can contact us at this address info@salumeriatoscana.shop to request a personalized cost estimate.

Packaging and Corporate Gifts

For all companies wishing to give our gift baskets with Tuscan cold cuts and cheeses, please write to us at info@salumeriatoscana.shop or contact us directly at the dedicated number +39 339 879 4945, we will present a cost estimate based on your needs. budget and quantity required.

Capocollo of Cinta Senese

Capocollo of Cinta Senese DOP - a gastronomic excellence guaranteed by the DOP brand.

Capocollo di Cinta Senese is a Tuscan salami obtained exclusively from pure Cinta Senese pigs aged between 12 and 16 months.

It is produced with the part of the boned pork neck, flavored with salt, pepper, spices and natural flavors, and then aged for 2 to 4 months.

It is bright red in color, with a strong presence of marbling fat.

One of the peculiarities of Capocollo di Cinta Senese DOP is the presence of the wild fennel flower with which it is covered, giving this product a unique flavor of the Tuscan tradition.

Don't miss this fantastic Tuscan cold cut! 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 on delivery, credit cards, Paypal or bank transfer

✅ Shipping to Europe and USA UPS 48/72 hours

Description

The capocollo is the anatomical piece of the pig that goes from the nape to the fifth rib.

The capocollo of Cinta Senese is prepared by massaging the piece with a mixture of salt, pepper and garlic and then covered for 3 days at the end of which it is washed and covered with a sheet of paper  and placed to mature in the aging cells. The Cinta Senese capocollo lends itself very well to long aging.
The final product comes in an elongated shape of about 35 cm with diameters of 7-8cm and weight of 1.6 kg and wrapped in yellow paper and tied with hemp ropes.

When cut, the capocollo is appreciated for the bright red color of the lean part surrounded by a white-pink marbling that surrounds and delimits the lean portions and the quality index of the product.
The marbling is typical as well as the taste and consistency of the fat that melts in the mouth releasing characteristic aromas and fragrances. By choice we do not add fennel in order not to cover or alter this peculiarity.

We recommend tasting this product as it is but we recognize that it resumes very well to participate in very interesting culinary preparations.

Features

The Cinta Senese

Cinta Senese is a Tuscan pig breed, unique in the world. The meat of these Tuscan pigs is recognized in protected designation of origin (PDO) by the European Commission in 2012. It is an ancient breed which, as the name implies, was widespread on hills of Siena, in Tuscany. It is different from the Tuscan black pig or and it is not a cross of wild boar and pig.

These Sienese pigs live in the wild or semi-wild areas, they are a medium-sized pig breed, with a dark-colored coat, with the characteristic band of white fur that surrounds the thorax and the hind legs of the animal.

Why is it called "Cinta Senese"? The president of the consortium Daniele Baruffaldi which also owns a Cinta Senese breeding farm.

The Cinta Senese is a unique animal, with a dark color, characterized by a white "strip" that covers the front of the body. In short, a "belt". Senese, because he lived in the surroundings especially of Siena. Even today there are those who think that the name referred to the city walls ... or to a crossing with the wild boar. None of this.

Due to its strength and resistance characteristics, the Cinta Senese it was a very widespread Tuscan breed of pigs until the 1950s. In that period, however, in Tuscany, other breeds of pig were introduced, reared with industrial methodology. Thus it was that the Cinta Senese risked extinction, also because if bred like white or large white pigs, it tended to accumulate too much fat, only 150 were left. To enhance this Italian animal, the Consortium for the protection of Cinta Senese, which initiated and concluded the process to obtain the DOP.

The specification provides three important rules on the subject: 1) The animals must have the right space to move, therefore it cannot be more than 1500 kilos of live meat per hectare. Let's say, to understand, that it is about 10 adult animals per hectare. Remember that in organic farming, on the other hand, ten animals can live in 2500 square meters. The examples of Cinta Senese therefore live in one 4 times larger space than organic meat; 2) You can feed them with products derived 60% from Tuscany, without soy, without GMOs, without derivatives from chemical extraction because obviously, in the past they did not exist. 3) Animals cannot be slaughtered before they are one year old.

A very different flavor than the classic pork, with unique characteristics. One of the biggest differences is the added value present in the fat, completely different from that of white pigs, much softer, with larger cells and rich in water. We are talking about 35 degrees against 64 of normal fat, rich in omega 3 and omega 6 antioxidants, because they eat natural.

The Cinta Senese capocollo is certainly one of the most precious and appreciated cured meats of Tuscany, the main characteristic of the Cinta Senese capocollo is the balance that is created between the savory part of the capocollo and the fatty, sweet and delicate part.

Buy online our Capocollo of Cinta Senese DOP and bring Tuscany to your table!

Gift basket of Tuscan salami 

This pack of typical Tuscan cold cuts is a gift idea suitable for all needs, from Christmas gifts, to a birthday gift or an Easter gift, in short, it is always available and versatile.

The cured meats gift box, as well as containing the best cured meats selected by Salumeria Toscana, is packaged with a splendid vintage oak-like case, which makes it perfect for a gastronomic gift, delivered with Free Shipping !!!

It is made with these cured meats:

• Seasoned Raw Ham 1300gr
• Artisan Tuscan Salami 500gr
• Finocchiona Toscana IGP 500gr
• Tuscan Bacon 500gr
• Tuscan Soppressata 500gr
• Seasoned Tuscan Lard 500gr

Do not miss this fantastic package of Tuscan artisan products! Add it to your shopping cart now, and we will deliver it to you after 48h!

✅ Refrigerated Shipping 24/48 hours

✅ Free Shipping 

✅Vacuum packed 

✅ 100% high quality Tuscan product 

✅Free Return within 14 days 

✅Guaranteed refund for any defect 

✅Payment on delivery, credit cards, Paypal or bank transfer.

✅ Shipping to Europe and USA UPS 48/72 hours

For those interested in larger quantities of gourmet gift baskets, you can contact us at this address info@salumeriatoscana.shop to request a cost estimate tailored to your needs.

For Corporate and Corporate Gifts

For companies that are interested in gift baskets of typical Tuscan products and our gift proposals, they can contact us at this address info@salumeriatoscana.shop we will provide you with suitable proposals for your corporate gifts according to your needs, making you a free quote.

Tuscan Artisan Wurstel

Here is another very popular Tuscan artisan cured meat, our artisan frankfurters are now available for sale online, vacuum packed, 3 fantastic frankfurters prepared with lean pork, and selected, ideal for grilling or boiled.

They are prepared by hand, gluten-free, and with selected first choice Italian and Tuscan meats, with a delicate and genuine flavor, ideal and loved by children.

Don't miss out on these fantastic Tuscan frankfurters! 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

✅ Guaranteed refund for any defect

✅Payment by credit card, Paypal or bank transfer, Amazon Pay, 

✅ Shipping to Europe and USA with UPS

Features

Products with pork, salt, natural flavors: aromatic preparations of vegetable origin. Without any kind of added preservative. 

The animals come from breeding in the wild and semi-wild and mainly feed on berries, acorns, chestnuts, mushrooms, tubers. The frankfurters are handcrafted with pure pork meat.

Our frankfurters are vacuum-sealed and can be stored for many weeks in the refrigerator, natural casings are used, and the meat is finely minced, and with traditional Tuscan pork butchery techniques.

To cook them perfectly, before heating, cut them on the surface with a smooth knife blade, with cuts at 45 °, half a cm apart.

This technique allows the aromas of the meat to escape, and will allow you to enjoy them in all their fragrance.

Buy now the best artisanal wurstel of Tuscan charcuterie, home delivery after 48 hours throughout Italy.

Whole pork shoulder with bone 

The pork shoulder is certainly one of the most famous Tuscan artisan cured meats. It is obtained by following the same processing of Tuscan ham, aged for at least of 6 months.

The difference is that cured shoulder needs less salt and a shorter aging period, since it has a lower weight and thickness than ham.

Despite the fact that the seasoned shoulder is less expensive than ham, it is has great taste of intense aromas (due to the fact it is thinner than ham so absorbs aromas quicker) as well the part of the pig that is more intense in savour.

As for the aging procedure, the pork shoulder follows the same rule as the ham; that of one month for every kilogram of weight.

Tuscan pork shoulder is one of the most requested Tuscan artisan cured meats.

Don't miss this fantastic national seasoned shoulder, add it to your shopping cart now, and we'll deliver it to you in 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 on delivery, credit cards, Paypal or bank transfer

✅ Shipping to Europe and USA UPS 48/72 hours

Description

More flavorful than Prosciutto, the cured pork shoulder is characterized by an intense flavor, not too savory, red in color and dry meat.

Processing: Chosen from the best pork shoulders, it is trimmed and processed with coarse sea salt which is removed with warm water after about twenty days during which it is massaged on a weekly basis. The seasoned shoulder is hung in a cool place and left to mature for a period of about 3 months for the boneless and about 4 months for the bone-in, until it reaches full maturity. Finally, it is filled with a mixture of lard and flour in those points where it has hollows or small cracks and peppered in the parts not covered by rind.
The seasoned pork shoulder has an ancient taste fragrance that makes it persistent and light on the palate, it is served mainly sliced accompanied with very sweet seasonal figs or broad beans.

Average weight: Kg 4,000 / Kg. 4,500 

Gluten free, lactose free, glutamate free, Italian production.

When buying a cured pork shoulder, we always ask ourselves the same question, which is better Tuscan ham or aged shoulder? None can be considered as better, as these two products are different. We are all aware that the main difference between ham and shoulder is the price, but it is not the only factor that distinguishes them, but the taste and the part of the pig from which they come, all these aspects should be taken into consideration.

Raw ham or aged pork shoulder?

Firstly you need to understand from where you get both products. The pig has two front and two hind legs; paletilla (shoulder) is the way the two front legs are known, while jamón (raw ham or prosciutto crudo) is the name given to the two hind legs. By their constitution, the hind legs are larger and fleshy than the front legs, which are thinner. Consequently, there is more meat in the ham than in the shoulder.

When we talk about the characteristics of Tuscan ham and cured shoulder we are referring to the amount of meat in both products. Pork shoulder has less meat and bone while in ham there is much more percentage of meat available for consumption.