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The product
Salame from Tuscany
Classical Salame Toscano, with a dash of good Chianti in the mixture
Code:
78252
Country of origin: **
Italy - Tuscany
Weight:
3 kg approx
Minimum order:
1 piece
| Description | Prime quality lean Italian meat from the shoulders,trimmings of hams and other quality cuts, ground thickly with lard and fat cut by hand into cubes, salt, pepper, garlic and a dash of good Chianti. |
|---|---|
| Appearance | A soft mixture with evident cubes of lard cut by hand |
| Taste | In the mouth it doesn't have an acid taste but it is sweet and soft, with the unmistakable aroma of Chianti. |
| Maturing | At least 30 days |
| Our selection | Produced by hand in the butcher's Macelleria Marini, in Ferruccia Agliana (PT), that for 4 generations has been processing pork: the choice of prime quality raw materials, the processing according to ancient recipes, and the seasoning in the open air are the secrets of the quality of the tuscan salamis made by Manuel Marini with his parents according to family tradition. |
| Suggestions | A very particular in taste salami made in an old fashion way. To be enjoyed cut in slices with some nice crusty bread, or in a sandwich with some fresh Pecorino from Tuscany. Beautiful with white crispy wines like the Orvieto Classico and with medium red wines like Rosso di Montalcino |
| Weight | 3 kg approx |
|---|---|
| Packaging | Vacuum packed |
The producer
Macelleria Marini - Ferruccia Agliana (PT) - Tuscany
Why we chose them
Macelleria Marini was founded in 1904 by Angelo Marini in the small village of Ferruccia Agliana (PT). During those years the nephew of Angelo,
Lido, and his son Marco, were also involved in the butchery.
Today the family company is run by Marco and his wife, Patrizia, together with their sons, Nicola and Manuel.
In 2007 the ancient butcher shop was replaced by a new one, build in a farmhouse very closed to the old shop.
The cellars of the farmhouse are now used for maturing their hams.
Macelleria Marini has for the last four generations been processing pork.
The careful choice of the meat and the rest of the ingredients, the ancient method of processing the meat and the seasoning in air are some of the
secrets of the quality of the Tuscan salamis produced by Nicola and Manuel Marini and his parents, all according to family traditions.
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