The product

Sbriciolona Toscana

Typical tuscan salami with aromas of wild fennel
Sku:
78250
Country of origin:
Italy, Tuscany
Weight:
3 kg approx
Minimum order:
1 piece
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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 30 days
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, garlic, natural aromas, sugars: dextrose, saccharose, preservatives: E250 and E252, antioxidant: E300. Gluten-free and lactose-free
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: 1422 kJ / 340 kcal
Fat: 27 g
of which saturates: 6 g
Carbohydrate: 0,1 g
of which sugars: 0,1 g
Protein: 24 g
Salt: 6 g
Typical value per 100 g
The producer

Macelleria Marini - Ferruccia Agliana (PT) - Tuscany

Macelleria Marini - Ferruccia Agliana (PT) - Tuscany

Selected because

Macelleria Marini has a history stretching back over a century, beginning in the small farming hamlet of Ferruccia, in Tuscany, in 1904, with the processing of meat sourced from small local farms. Pork processing is a family art that has been passed down from father to son, and amongst brothers and nephews, for four generations now: today, Nicola and Manuel work in the cured meat workshop and the butcher's shop - which was refurbished in 2007 - helping their mum Patrizia and dad Marco to keep this little temple of flavour running. The range of products extends from cured to cooked meats: following a careful selection of raw materials, the cured meats are still prepared the old-fashioned way and naturally cured, making use of the air in the cellars of the ancient farmhouse, which has been beautifully restored. In Agliana and the surrounding area, the Marini butcher's shop is something of an institution, but its products are appreciated well beyond the region's borders, throughout Italy and even abroad. In 2009, the business won the Golosaria Award for 'Best Butcher's Shop'.

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