The product
Sbriciolona Toscana
Typical tuscan salami with aromas of wild fennel
Code:
78250
Country of origin:
Italy - Tuscany
Weight:
3 kg approx
Minimum order:
1 piece
| Description | Salame from Tuscany with a coarse texture, enriched with wild fennel |
|---|---|
| Appearance | The texture is soft and crumbly, the meat is grounded roughly |
| Taste | Sweet, intense with strong aromas of wild fennel |
| Maturing | At least 20 days |
| Curiosity | It is claimed that it was born between Greve and Impruneta, at the time when fennel seeds were used, in place of pepper, which at the time was a rare and expensive commodity, to preserve cured meats. |
| Our selection | It is produced in a strictly artisanal way by the Macelleria Marini, of Ferruccia Agliana (PT), which has been dedicated for four generations to the processing of pork: the careful selection of raw materials, the processing linked to ancient systems and the air seasoning are the secrets of the quality of the Tuscan cured meats produced by Manuel Marini together with his parents, according to the family tradition |
| Suggestions | To be enjoyed cut in thick slices with some nice crusty bread, or in a sandwich with some fresh Pecorino from Tuscany. Beautiful with white crispy wines like the Greco di Tufo |
| Ingredients | Pork (origin: Italy), salt, pepper, natural aromas, sugars: dextrose, saccharose, preservatives: E250 and E252, antioxidant: E300 |
|---|---|
| Weight | 3 kg approx |
| Packaging | Unpacked |
| 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: 1345 kJ / 325 kcal Fat: 29 g of which saturates: 10,8 g Carbohydrate: 0,9 g of which sugars: 0 g Protein: 22 g Salt: 2,6 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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