ASSORTMENT OF CURED MEATS AND ARTISAN TUSCAN CHEESES, 2.7 kg
Typical Tuscan cold cuts and cheeses
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 guarantees perfect conservation during transport. Everything is finished with the customized box of Salumeria Toscana.
Cured meats and cheeses
• Rigatino Toscano, 500gr
• Pecorino with Walnuts, 550gr
• Pecorino with Truffle, 550gr
• Finocchiona Toscana PGI, 1.1 kg
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Our Rigatino Toscano (also called Pancetta) like other Tuscan cured meats, it is salted with sea salt and garlic then left to mature for two months with plenty of black pepper.
It is a typical artisan product of the Tuscan butchery, and can be consumed throughout the year, so thea pancetta tesa is an explosion of characteristic aromas and scents, made with the meat of the belly of selected Italian pigs.
the soft and greedy taste of pork blends with the tantalizing flavor of pepper, creating a unique combination that will delight your palate. When cut, the slice is presented in an alternation of layers of deep pink meat and layers of greedy pinkish white fat, a delicious slice that will melt in your mouth.
If very seasoned, the Tuscan rigatino is excellent to be enjoyed thinly sliced on Tuscan bread or on croutons with a slice of pecorino cheese heated in the oven. Otherwise you can indulge yourself in many recipes with rigatino. Rigatino is a cured meat very versatile suitable for appetizers, first courses, main courses and tasty side dishes .
The purists of the Amatriciana will immediately say that the true recipe of the Amatriciana involves the use of the bacon. Ok but with the rigatino toscano is a whole other story, try it to believe it.
This is a variant of the original Amatriciana.
Better if you use a slightly seasoned rigatino, cut into rather large pieces and fate brown the rigatino well and drain it from the fat. In another pan, sauté plenty of onion, carrot and parsley.
Add the browned rigatino, let it flavor and add the tomato.
Cook over low heat, the more it cooks the better!
And the first recipe with rigatino is served.
Don't be surprised, this is truly a mouth-watering pairing. very easy to prepare e very scenic.
A classy recipe with rigatino.
Cut the rigatino into thin slices and wrap it around the shrimp tails.
Place the shrimp tails wrapped in the rigatino in a very hot pan over a high flame.
Brown well until the rigatino is crunchy.
Deglaze with some Brandy and the recipe is ready.
This is the first product of the tasting of Tuscan cold cuts and cheeses.
Our Finocchiona Tuscany PGI recognized by the PGI mark, it is a typically Tuscan gluten-free sausage that is produced through a careful and strict selection of exclusively national pork.
He immediately smelled the scent of wild fennel and this is one of the reasons why finocchiona is considered one of the best typical Tuscan cured meats;
before tasting, as soon as you taste the first slice you have an explosion of flavors in your mouth, delicate and balanced the taste of Tuscan finocchiona has no equal in the world of fine cured meats.
it is characterized by fennel, present in seeds and / or flowers in the dough, and by the soft consistency of the slice which sometimes tends to crumble.
The slice appears with colors ranging from flesh red in the lean parts to white / pinkish white in the fatty parts, well mixed parts and with indefinite borders with possible evidence of fennel seeds and / or flowers.
The smell of Tuscan finocchiona PGI is pleasant and characteristic due to the marked aroma of the fennel and light of the garlic; a fresh and appetizing taste, never sour.
It can be used in tartare, stuffed pasta, salads, panzanella, pears and even as a cannoli for tagliatelle. There Finocchiona Toscana IGP
, inevitable on traditional Tuscan cooking boards, it can be used in many ways, especially in everyday preparations.
"The variety of combinations and dishes that can be created with Finocchiona IGP is remarkable" he confirms Alessandro Iacomoni ,
the President of the Consortium for the protection of Finocchiona Toscana IGP ". This is the second product of the tasting of Tuscan salami and cheeses.
Pecorino with Truffle
I will never stop repeating it, I recommend first tasting the pecorino with truffle ,
remove it from the vacuum and leave the form out of the fridge for more than 2 hours, so you will fully enjoy all the aromas, a bit like wine, it must be allowed to oxygenate, trust me.
Like all the flavored products we offer, pecorino with truffle is also sold in 550-gram forms, vacuum-packed at the time of ordering.
This fine truffle cheese is a champion among cheeses, produced with pasteurized sheep's milk with the addition of truffles.
The white rind is studded with truffles and closes a magically balanced structure with an intense aroma of truffles.
Its excellent balance invites you to consume it at the table at any time, alone or always expressed its intense but gentle and elegant flavor on the palate.
Accompany it with red wines, it gives a lot of satisfaction.
Pasteurized sheep's MILK, Volterra salt, 0.40% truffle (Tuber Aestivum Vitt., Aroma), rennet, ferments and preservative, surface treated E235.
Store from + 2 ° to + 10 ° C.
This is the third product of the tasting of Tuscan cold cuts and cheeses.
Pecorino with Walnuts
I give you the same advice as for all cheeses, before tasting it, remove it from the vacuum and leave it out of the fridge for more than 2 hours to oxygenate, you can taste it perfectly like this.
So this pecorino with walnuts is a classic, given the perfect combination of the two main ingredients.
The proposed form is that of 550 gr, which is vacuum-sealed before shipping.
If you like to be amazed this cheese will not disappoint your expectations,
prepare yourself to be overwhelmed by a variety of delicious notes, its dense and elastic structure offers the strong taste of walnut the natural sweetness of fresh sheep's milk.
But pecorino with walnuts, is made using only fresh pasteurized sheep's milk to which rennet, lactic ferments, Volterra salt and obviously walnuts are added in a percentage not less than 25%.
It is produced for us by the Spadi family's dairy that has been operating in Maremma - in Follonica - since the 1960s.
The thin straw-colored rind protects a compact white or very light yellow paste, studded with walnut kernels.
Thanks to a fairly fast maturation, about twenty days, this cheese is characterized by an elastic and dense structure.
And for a unique and balanced flavor that harmonizes the strong taste of walnut with the sweetness of fresh sheep's milk.
It is excellent both consumed alone, both in the aperitif buffet or in the appetizer platter.
However, it has a varied type of use.
We recommend it cut into fairly thin flakes in salads, or added to the filling of homemade ravioli and dumplings;
for a first course that will leave your guests speechless, or on a bruschetta of hot bread, for a quick snack with an exciting taste.
This is the fourth product of the tasting of Tuscan cold cuts and cheeses.
I want to tell you right away that the product 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.
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I prodotti sono arrivati in poco tempo e sono tutti di ottima qualità, superiore a quanto atteso per il prezzo pagato.
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