The product
Salame Toscano
Artisanal salami typical of the Tuscany region, with visible streaks of fat
Code:
78252
Country of origin:
Italy - Tuscany
Weight:
3 kg approx
Minimum order:
1 piece
| Description | Salami made with top-quality lean pork from the shoulder or leg, while the fat, which is cut with a knife, comes from the belly; the meat is processed with the addition of salt, pepper and garlic |
|---|---|
| Appearance | Large-format salami with a regular shape; the slice is deep pink in colour with a soft but compact texture; the fat is coarsely cut |
| Taste | Mild, yet intense and full of character, with light aromatic notes |
| Maturing | At least 30 days |
| Curiosity | Once filled, the salami is hand-tied and then matured for at least 30 days, resulting in a fragrant and compact product |
| Our selection | It is produced using strictly traditional methods by Macelleria Marini, which has been dedicated to pork processing for four generations: careful selection of raw materials, processing using ancient methods, family recipes and air curing are the secrets behind the quality of these typical Tuscan cured meats |
| Suggestions | Try it with unsalted bread for a truly Tuscan pairing |
| Ingredients | Pork meat, salt, pepper, natural aromas, sugars: dextrose, saccharose, preservatives: E250 and E252, antioxydant: E300 |
|---|---|
| Weight | 3 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated between +2 and +6 °C |
| Instructions for use | Inedible casing. To be sold by weight |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1422 kJ / 340 kcal Fat: 27 g of which saturates: 6 g Carbohydrate: 0,1 g of which sugars: 0,1 g Protein: 24,4 g Salt: 6 g Typical value per 100 g |
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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