Boneless raw ham

The Boned Ham is a classic of the Italian tradition with an unmistakable taste.
Handcrafted and available in whole 6.5 kg pieces, boneless. It has the classic shape of raw ham and is externally covered with a layer of pepper.

The taste of boned raw ham is noble, engaging and decisive. It expresses all the flavors of the territory, the result of a typical processing of the Tuscan pork butcher tradition. It is obtained by working the salted and cured hind legs of the pig.

The artisanal salting of Boneless Raw Ham requires repeated and vigorous massages to allow the salt to penetrate deeply. After being left to rest in special cold rooms, it is spiced and aged in well ventilated rooms for a period ranging from 9 to 12 months.

Don't miss this fantastic Boneless Raw Ham! Add it to your cart now and we will deliver it to you within 48 hours!





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✅Vacuum packed

✅ 100% high quality Tuscan product

✅ Free returns within 14 days

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Why is it special?

Our selection of boneless raw ham is certainly one of the keysest raw hams in the world of charcuterie. Its flavor is unique also thanks to the type of aging and processing to which it is subjected. 

For this reason, however, the term ham is improper, because even if the anatomical cut is the same, the bone is removed when fresh and cured without the bone, for which it takes the name of "sgambato".

The raw ham boneless is undoubtedly one of the most sought after Tuscan cured meats. It is produced with pork legs, subjected to salting and long aging.
After a short maturation the legs are washed, trimmed with the removal of part of the rind and subcutaneous fat, and subjected to salting by manual massaging. The operation is repeated every 4-5 days for 20-25 days, in the meantime the thighs are kept in cold storage.
Thereafter, the boneless raw ham remains at 1-4 degrees for a month. During this time they lose most of their moisture.
They are then washed, left to dry for a few days, and finally placed in well-ventilated rooms where they are cured for 10-14 months.
In a first phase the humidity is low, to complete the drying of the product, in a second phase it is increased to complete the seasoning. In this last phase, white molds develop, necessary for the development of the typical aroma.

The boneless raw ham  it contains a lot of proteins (up to 28%) and the fat is localized on the outside and can be removed. Lean raw ham contains only 3-4% fat, it is digestible and satiating. The only contraindication is given by the high sodium content: 100 g of ham contain 70% of the maximum recommended daily quantity.

HISTORY

At one time all the various phases were artisanal, marked by the seasons: the pig was slaughtered between November and December, for a month the temperature in the cellar was equivalent to that of a cold room, then they were placed in more sheltered environments, at higher temperatures but well ventilated, finally, in the summer, in cool and closed environments, with higher humidity. It is natural that considerable experience was needed to produce ham in this way. Sometimes, in fact, it happened to find faulty hams or with odors not proper and characteristic of the seasoned product that frustrated the work of a year ... and above all forced to throw away all that goodness.

In the fifteenth century, at the time of Doctors, the production of the Tuscan ham is definitively regulated through provisions that concerned the entire production process which were then transferred to the current one production specification, almost unchanged from the past.

A matter of climate

What has always made i Tuscan cold cuts it is mainly the climate of the area. The harsh winters they help slow down the deterioration of cured products without having to use excessive quantities of salt: Tuscan ham thus acquires a well-defined flavor, never being overly salty. It therefore follows a delicate taste, but wisely enriched by those unmistakable aromas of Tuscany, typical of its vegetation, rich in mastic, myrtle, juniper, secret ingredients of the producers' recipes.

The shipment of your boned raw ham takes place in 24/48 from the moment of approval. In the payment methods there is also the possibility of cash on delivery. Salumeria Toscana specializes in the online sale of typical Tuscan cold cuts.

Boneless raw ham aged 12 months for sale Tuscan Salami

Whole seasoned shoulder with bone 

The Stagionata pork shoulder is certainly one of the most famous Tuscan artisan cured meats. It is obtained by following the same processing of Tuscan ham, aged for at least 6 months.

The difference is that Seasoned Shoulder needs less salt and a shorter seasoning, since it has a lower weight and thickness than ham.

Despite the fact that the seasoned shoulder is less valuable than ham, it is tastier both for having assimilated the aromas more during aging (thanks to the lesser thickness) and because it is the tastiest part of the pig.

As for the seasoning, the pork shoulder follows the same rule as the ham; or that of one month for every kilogram of weight.

Even if considered less valuable, the Spalla Stagionata is still one of the most requested Tuscan artisan cured meats.

Don't miss this fantastic national seasoned shoulder, add it to your shopping cart now, and we'll deliver it to you in 48 hours!

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Cured shoulder of pork description 

More flavorful than Prosciutto, the cured pork shoulder is characterized by an intense flavor, not too savory, red in color and dry meat.

Processing: Chosen from the best pork shoulders, it is trimmed and processed with coarse sea salt which is removed with warm water after about twenty days during which it is massaged on a weekly basis. The seasoned shoulder is hung in a cool place and dry and left to mature for a period of about 3 months for the boneless and about 4 months for the bone-in, until it reaches full maturity. Finally, it is filled with a mixture of lard and flour in those points where it has hollows or small cracks and peppered in the parts not covered by rind.
The seasoned pork shoulder has an ancient taste fragrance that makes it persistent and light on the palate, the seasoned pork shoulder served mainly as a sliced accompanied with very sweet seasonal figs or broad beans.

Average weight: Kg 4,000 / Kg. 4,500Guarantees: Gluten free, lactose free, glutamate free, Italian production.

When buying a cured pork shoulder, we always ask ourselves the same question, which is the best Tuscan ham or seasoned shoulder? And the first thing to keep in mind is that no one is better than the other, but they are different. We are all aware that the main difference between ham and shoulder is the price, but it is not the only factor that distinguishes them, but the taste or the part of the pig from which they come are other aspects that must be highlighted. shoulder of ham so that when you choose them you buy just what you want.

Raw ham or aged pork shoulder?

The first thing to keep in mind is where you get both products from. The pig has two front and two hind legs; paletilla (shoulder) is the way the two front legs are known, while jamón is the name given to the two hind legs. By their very constitution, the hind legs are larger and fleshy than the front legs, which are thinner. Consequently, there is more meat in the ham than in the shoulder, which has a smaller amount.

When we talk about the performance of Tuscan ham and cured shoulder we are referring precisely to this, to the amount of meat that can be used in both products. The performance of the pork shoulder is lower because, although it can be sliced or diced of ham, it has more bone and therefore less food is obtained. Ham, on the other hand, has a higher yield and practically anything can be extracted from it

Seasoned Boneless Raw Ham 

The Boneless Raw Ham is a classic of the Italian tradition with an unmistakable taste.
Handcrafted and available in whole 7.5 kg pieces, without bone. It has the classic shape of raw ham and is externally covered with a layer of pepper.

The taste of Boneless Raw Ham it is noble, engaging, and decisive. It expresses all the flavors of the territory - the result of a typical processing of the Tuscan norcina tradition. It is obtained by working the salted and seasoned hind limbs of the pig.

The artisanal salting of Boneless Raw Ham it requires repeated and vigorous massages to make the salt penetrate deeply. After being left to rest in special cold rooms, it is spiced and aged in well-ventilated rooms for a period ranging from 9 to 12 months.

Don't miss this amazing Boneless Raw Ham! Add it to your shopping cart now, and we will deliver it to you within 48 hours!

✅ Refrigerated Shipping 24/48 hours

✅Free Shipping for Orders over € 65

✅Vacuum packed 

✅ 100% high quality Tuscan product 

✅Free Return within 14 days 

✅Guaranteed refund for any defect 

✅Payment on delivery, credit cards, Paypal or bank transfer.

✅ Shipping to Europe and USA UPS 48/72 hours

Why is it unique?

Our selection of raw hams is certainly one of the tastiest in the world of delicatessen. Its flavor is unique also thanks to the type of aging and processing to which it is subjected.

In the fifteenth century, at the time of Doctors, that the production of the Tuscan ham is definitively regulated through provisions that concerned the entire production process which were then transferred to the current one production specification, almost unchanged from the past.

A matter of climate and more

What has always made i typical Tuscan cold cuts it is mainly the climate of the area. The harsh winters they help slow down the deterioration of cured products without having to use excessive quantities of salt: Tuscan ham thus acquires a well-defined flavor, never being overly salty. It therefore follows a delicate taste, but wisely enriched by those unmistakable aromas of Tuscany, typical of its vegetation, rich in mastic, myrtle, juniper, secret ingredients of the producers' recipes.

The shipment of the cured boneless ham takes place within 24/48 from the moment of approval. In the payment methods there is also the possibility of payment on delivery.

An assortment of TUSCAN PECORINI

Our assorted pack of Tuscan pecorino is the ideal gift idea! You will be able to taste a splendid selection of our best typical Tuscan cheeses. The packaging in food-grade polystyrene boxes and the refrigerated shipping guarantee perfect conservation during transport. Everything ended with the customized box of Salumeria Toscana.

The package contains:

● Fresh Pecorino, 650 gr

● Pecorino Toscano DOP, 250 gr

● Pecorino Straw and Hay, 550 gr

● Pecorino Aged in Grotto, 600 gr

● Seasoned Pecorino Toscano DOP, 250 gr

Don't miss this fantastic assortment of Tuscan pecorino cheeses! Add it to your cart now and we will deliver it to you within 48 hours!

✅Vacuum packed

✅ 100% high quality Tuscan product

✅ Free returns within 14 days

✅ Guaranteed refund for any defect

I wanted to tell you that Tuscan cheeses are sold placed in special food polystyrene boxes and then in our personalized cardboard box for shipping, so as to guarantee their proper conservation during delivery.

Fresh Pecorino

With its characteristic "sburrantezza", that is soft, soft, which tends to become creamy even if it is simply kept at room temperature. it is a fresh cheese it is essential to treat the rind with washing with warm water and repeated turning over the wooden axis, already in the first days of life.
 

The crust of this fresh pecorino  it is not treated with any preservative, therefore it can, indeed must be eaten, as it represents the best part of the cheese. It is carefully washed even before shipping, but since it is not treated, it can happen that even after a few days the mold can resurface externally, never mind, the mold can be easily removed by washing the crust with warm water. in the tasting of typical Tuscan pecorino cheeses.

 

Pecorino Toscano Dop

His Majesty the Pecorino Toscano it is produced with sheep's milk coming from pastures in the Tuscany region or from other neighboring territories included in its own specification. Rich in tradition, it is famous all over the world for its fresh and gentle flavor. When young, under the white-brown rind, this enchanting cheese has a sweet taste and a milky aroma, a quality that it loses during maturation in favor of a more intense and structured taste that gives it a surprising aromatic complexity.

Good in itself as a table cheese, it finds endless possibilities to taste it, in appetizers, enhancing it with honey, jam and caramelized fruit, or in delicious salads with the addition of a Tuscan extra virgin olive oil. Ideal for any occasion, it is a natural accompaniment to Tuscan white wines.

It is an elegant, exceptional cheese.

Goat cheese :

Manufactured with MILK of pasteurized sheep, Volterra salt, rennet and indigenous enzymes.

 

This is the second proposed in the tasting of typical Tuscan pecorino.

Pecorino Toscano Dop Aged.

 This aged Tuscan pecorino it is characterized by its sweet and balanced flavor, which in no case is too savory or spicy, a peculiarity due to the processing method, the use of veal rennet and salting, which is left for a shorter period than other cheeses of the same type. The aged Pecorino Toscano DOP is one of the most famous Tuscan excellences in the world, one of the products that best summarizes the Tuscan culture and tradition, representing centuries of history.

This is the third proposed in the tasting of typical Tuscan pecorino cheeses 

Pecorino Straw and Hay

The pecorino aged in straw and hay is a classic of Tuscan cheeses, we offer it in the 550 g form, which is vacuum-packed at the time of ordering. 

Pinstripe pecorino cheese aged for a few months. The wheels are wrapped in the spring hay of the hill pastures which enriches them with the typical aromas and scents of nature, and in the straw which improves their seasoning.Ideal with honey and jams, serve it with a good red wine that will enhance all its innumerable nuances.
 

This is the fourth proposed in the tasting of typical Tuscan pecorino.

Grotto aged pecorino

This grotto aged pecorino is the result of careful and rigid processing first of all, and of an even more rigid control and selection of maturation and maturation in limestone caves, where it is enriched with rich and decisive flavors and smells. The crust of this pecorino is subtly refined in a cave covering a delicate and sweet interior with tasty ripe notes of dried fruit.This is the fifth proposed in the tasting of the typical Tuscan pecorino.



This concludes the tasting of the best Typical Tuscan Pecorino we propose, for any doubt or information write to us or call us.

ASSORTMENT OF CURED MEATS AND ARTISANAL TUSCAN CHEESES

Our assorted box of Tuscan handcrafted products is the ideal gift idea!

You will be able to taste a wonderful selection of our best typical Tuscan cold cuts and cheeses. The packaging in food-grade polystyrene boxes and the refrigerated shipping guarantee perfect conservation during transport. Everything ended with the customized box of Salumeria Toscana.

The package contains:

● Seasoned Raw Ham, 1300 gr ● Tuscan Salami, 1000 gr ● Fresh Tuscan Sausage, 500 gr ● Seasoned Pork Cheek, 700 gr ● Tuscan Pecorino DOP, 250 gr ● Seasoned Tuscan Pecorino DOP, 250 gr ● Pecorino Straw and Hay, 500 gr

Don't miss this fantastic assortment of Tuscan artisan products! Add it to your cart now and we will deliver it to you within 48 hours!



✅Vacuum packed

✅ 100% high quality Tuscan product

✅ Free returns within 14 days

✅ Guaranteed refund for any defect

Raw ham

The raw ham is obtained from fresh thighs from the best slaughterhouses carefully selected and seasoned by us.Particularly requested is the slice of ham, the most suitable cut to meet the needs of consumers who want to buy a piece of raw ham to be sliced at home.

The taste is tasty, but very balanced, the aromas are unmistakable you immediately understand that it is a Tuscan raw ham, the fat part melts in the mouth and balances the flavor of the meat.

Tuscan salami

Each Tuscan salami is born entirely from the union and bond with the Tuscan lands and the ancient family recipes handed down for generations in the company.Our Tuscan salami is quite sweet, balanced, with intense aromas that you can already taste before tasting it. is one of our flagship products, the careful selection of high quality raw materials helps us to create an inimitable Tuscan salami.

Fresh Tuscan Sausage

Tuscan Sausage is renowned for the quality of raw materials and for the balance between lean and fat parts. When cut, the lean parts are well ground and mixed with the fatty ones.

Pork cheek

Bacon with pepper offers an intense flavor that allows you to create quality cuisine and its gluttony becomes indispensable in many typical regional dishes.

The cut that characterizes it includes the cheek and part of the throat: for this reason in some areas we also find it with the name of "Goletta" or "Gota", a Tuscan term which means, in fact, "cheek".

For the production of guanciale al Pepe, meat from Italian pigs that have reached at least nine months of life and that come from certified farms or that are of superior quality breeds and raised in the wild are used, such as the Black Parmigiana which offers a delicacy even greater.

Pecorino Toscano Dop

Pecorino Toscano is produced with sheep's milk from pastures in the Tuscan region and other neighboring territories included in the specification. Rich in tradition, it is famous all over the world for its fresh and gentle flavor. When young, under the white-brown rind, this enchanting cheese has a sweet taste and a milky scent, a quality that it loses during maturing in favor of a more intense and structured taste that gives it a surprising aromatic complexity.
Good in itself as a table cheese, it finds infinite possibilities to taste it, in appetizers, enhancing it with honey, jam and caramelized fruit, or in delicious salads with the addition of a Tuscan extra virgin olive oil. Ideal for any occasion, it is a natural accompaniment to Tuscan white wines.


PDO Aged Pecorino Toscano
This aged Tuscan pecorino is characterized by its sweet and balanced flavor, which in no case is too savory or spicy, a peculiarity due to the processing method, the use of veal rennet and salting, which is left for a shorter period . compared to other cheeses of the same type. The aged Pecorino Toscano DOP is one of the most famous Tuscan excellences in the world, one of the products that best summarizes the Tuscan culture and tradition, representing centuries of history.

Pecorino Straw and Hay
Pecorino straw and hay is a classic of Tuscan cheeses, we offer it in the form of 550 gr, which is vacuum packed at the time of ordering. It is a pinstripe pecorino seasoned for a few months. The forms are wrapped in the spring hay of the hill pastures which enriches them with the typical scents and scents of nature, and by the straw which improves their seasoning. Ideal with honey and jams, serve it with a good red wine that will enhance all its many nuances.

Fresh pecorino

Pecorino Fresco is a young cheese, aged for about 35 days.
Although Pecorino is best known for its graininess due to aging, this particular Pecorino Fresco is actually just the opposite. Young and velvety, it has an intense flavor but borders on sweet.

Pecorino Fresco is produced in Tuscany, according to an ancient tradition where artisans of the past created typical cheeses, renowned all over the world.

Professionalism, respect for raw materials and the Tuscan dairy tradition, give life to a pecorino of absolute quality.

It is an excellent table cheese that in its simplicity manages to amaze. Perfect in combination with Tuscan cold cuts and white wine.



Don't miss out on this fantastic Fresh Pecorino! Add it to your cart now and we will deliver it to you within 48 hours!



✅Vacuum packed

✅ 100% high quality Tuscan product

✅ Free returns within 14 days

✅ Guaranteed refund for any defect

Characteristics fresh pecorino

With its characteristic "sburrantezza", that is soft, soft, which tends to become creamy even if it is simply kept at room temperature. it is a fresh cheese it is essential to treat the rind with washing with warm water and repeated turning over the wooden axis, already in the first days of life.

The rind of this fresh pecorino is not treated with any preservative, therefore it can, indeed must be eaten, as it represents the best part of the cheese. It is carefully washed even before shipping, but since it is not treated, it can happen that even after a few days the mold can resurface externally, never mind, the mold can be easily removed by washing the crust with warm water.

In summary, the processing of fresh pecorino can be described as follows: collection of fresh sheep's milk with possible refrigeration at +4 ° C, arrival at the dairy and start of the Pasteurization process (65 ° C x 20 '), cooling of the milk up to coagulation temperature about 36 ° C and addition of liquid animal rennet, coagulation takes place in 6-32 'and firming in 11-32'. Once the curd has matured it is broken to the size of a grain of corn and discharged into the molds.
The pecorino is dry-salted, therefore the salt is placed by hand over the various forms that are turned 4 times already only on the first day of processing.
Finally, a slight refining takes place in an environment at controlled temperature and humidity from 7 to 15 days or more depending on the period and the hulling that you want to give the cheese.

Information 

First of all, know that fresh pecorino is placed in special food polystyrene boxes and then in our personalized cardboard box for shipping, so as to guarantee its proper conservation during delivery.

This fresh Tuscan cheese is great to eat fresh, but it also lends itself to many uses in the kitchen as an ingredient

Semi-seasoned pecorino

Semistagionato Pecorino is a 60 days aged cheese. This Tuscan dairy cheese has a slightly stronger character than fresh Tuscan pecorino.

The white rind encloses a perfectly balanced structure with a lively aroma and flavor that will hardly leave you indifferent.



Semistagionato Pecorino is produced in Tuscany, according to an ancient tradition where craftsmen of the past created typical cheeses, renowned throughout the world.

Professionalism, respect for raw materials and the Tuscan dairy tradition, give life to a pecorino of absolute quality.



Semistagionato Pecorino has a compact, white and slightly chalky texture.

A sweet pecorino, ideal for those looking for a delicate but at the same time intense and persistent flavor.



A very balanced artisan Tuscan cheese. Perfect for preparing appetizers, salads, added to bruschetta or simply enjoyed at the table with a good glass of Tuscan red wine.


Don't miss this fantastic Semi-Seasoned Pecorino! Add it to your cart now and we will deliver it to you within 48 hours!





✅Vacuum packed

✅ 100% high quality Tuscan product

✅Free Return within 14 days

✅Guaranteed refund for any defect

✅Payment on delivery, credit cards, Paypal or bank transfer.

Semi-seasoned pecorino curiosity 

Also called "cacio", pecorino - or sheep's cheese - was the fulcrum of entire communities, whose livelihood, as well as social life, revolved around sheep, which provided protein in the toughest months, as well as wool for warming and dressing. Some areas of Tuscany are famous for their cattle breeds, others for goat farms, but all are famous for their sheep and pecorino cheese. In fact, it was customary to keep the sheep in the pastures close to home during the summer or in the warm months, to then move towards the Maremma with the onset of cold weather, an event known as "transhumance".

Semi-seasoned pecorino is one of the best known and most appreciated Tuscan cheeses, it is produced with 100% sheep's milk (without alternatives or "light" variants!) and enriches the tables laid since the times of the Etruscans, who were the first to use vegetable rennet in the production of cheese ... one could even say that they were the first vegetarians in Italy! The herds of sheep remained an important factor for the economy of local communities for a long time, so much so that they became part of legends handed down from generation to generation, such as that of Giotto and Cimabue. In 1475, even semi-seasoned pecorino was celebrated as the best cheese in Italy (even if, to be honest, it was a place on equal terms with Parmesan!).

In 1832 Ignazio Malenotti published the "Shepherd's Manual”, Officially dictating the rules for the production of both spicy aged pecorino, both the sweetest fresh one. Then, with the arrival of the new century and the violent outbreak of war - and the consequent exodus from the countryside to the cities - the transhumancedecreased and cheese production underwent a dangerous decline which, had it not been for a recent recovery, would have led to the extinction of craft.

Semi-seasoned Pecorino Characteristics 

This semi-seasoned Pecorino is aged for at least 60 days, sometimes even up to 120, and has a hard consistency, while the color is usually a yellow more tending to gold. The aroma and flavor are close to that of walnuts and hay and, with increasing seasoning, they tend to be more and more acute until they become very tasty, almost spicy. The rind is thin and smooth, of an intense yellow, although, depending on the type of cheese, the color may vary according to the external treatment received, which can be with tomato, ash or oil and consequently vary from black to red.

The first thing to know is that this cheese is placed in special food polystyrene boxes and then in our personalized cardboard box for shipping, so as to guarantee its proper conservation during delivery. This semi-cured pecorino produced in Siena, is sold in 1/2 forms of 800gr vacuum-packed, those who want the whole form select the quantity 2, and a whole form of 1.6 kg semi-aged pecorino will be packaged. Remove it from the vacuum before tasting it and leave it out of the fridge for at least 2 hours to oxygenate, so you will enjoy a pecorino.

You can buy our semi-aged pecorino cheese online directly here

Pecorino di Pienza 

Pecorino di Pienza - a cheese of historical origins. Presumably, it is one of the oldest types of cheese in the world. The ancient Romans and, before them, the Etruscans, produced and consumed pecorino. According to the historical books of Italian gastronomy, Lorenzo de 'Medici loved pecorino so much that he went from Florence to Pienza just to get his hands on this tasty cheese.

Pecorino di Pienza has a delicate and elastic structure. It is not spicy but full of character. It is distinguished by a strong and round taste.

The typical orange color of this Pecorino is obtained from the external treatment that is used. It is rubbed with a mixture of tomatoes and olive oil. This coating naturally protects the cheese.

Pecorino di Pienza is excellent for snacks on the cutting board or for a meal, accompanied by a famous wine of this area, the Nobile di Montepulciano.

Don't miss this fantastic Pecorino di Pienza! Add it to your cart now and we will deliver it to you within 48 hours!

✅Vacuum packed

✅ 100% high quality Tuscan product

✅ Free returns within 14 days

✅ Guaranteed refund for any defect

Pecorino di Pienza curiosity 

The unique flavor of Pecorino di Pienza is due to an unrepeatable combination elsewhere: the clayey soils of the pastures , whose fragrant herbs give the milk a peculiar flavor of chestnut, bay leaf and herbaceous; the sheep , which are only 3000 in Pienza, and the l atthe with which a very different cheese from other types of pecorino is produced.

This delicacy was even sought after by Lorenzo the Magnificent, who went to Pienza to taste the pecorino di Pienza, which is why it is a specialty that has a long tradition, just like Tuscan wines. The other peculiarity of this hard cheese is that it is obtained from sheep's milk of the Sardinian breed, since in the past the peasants of Sardinia, experts in the production of pecorino, moved to Tuscany with the sheep, passing on their craftsmanship making this territory a point of reference for dairy production.

The types of pecorino di Pienza

There are two main types: Pecorino di Pienza  semi-seasoned red, tinted with tomato juice as a protective coating, and the aged pecorino di Pienza, which has a black colored rind.

Pienza it is considered the capital of Pecorino: a small town in the Sienese countryside with a vast agri-food culture. Here, for example, the Pecorino di Pienza aged in barriques, put to rest for 90 days.

To produce it, veal rennet is used instead of kid, which is why it is not spicy like other types of pecorino.

The wheels are aged for at least 90 days in oak barriques, which give the cheese hints of marc. If the seasoning is 30 days, the pecorino is defined fresh, it is soft and is ideal as a cheese to melt or cooked on the grill

Semi-seasoned pecorino di Pienza (from 2 to 5 months) has a round flavor and its rind is treated with olive oil, while the more seasoned one can be enjoyed in combination with balsamic vinegar, honey or jams, or can grate. There are also more valuable varieties such as the black pecorino di Pienza, with a dry and delicate flavor, the one aged in terracotta jars and wrapped in walnut leaves, the one aged in a cave dug into the tuff.

This maturation process, which lasts 4 months, gives the pecorino an unmistakable aroma, distinct from the other types.

I wanted to let you know that the pecorino di pienza is placed in special food polystyrene boxes and then in our personalized cardboard box for shipping, so as to guarantee its proper conservation during delivery. This classic pecorino di Pienza is sold whole, weighing about 1.3 kg, and vacuum-packed at the time of ordering for shipment, in order to remain perfectly integrated for delivery, which generally takes place within 24/48 hours of order confirmation.

Incredibly, pecorino di Pienza has not yet obtained a DOP certification, but this has no effect on the delicacy of a cheese that has no equal, not even in Tuscany.

Pecorino aged with straw and hay

Aged Pecorino Paglia e Fieno is a classic Tuscan cheese. It is a pinstripe Pecorino aged for a few months. The forms are wrapped in the spring hay of the hill pastures which enriches them with the typical scents and scents of nature, and by the straw which improves their seasoning.

The Pecorino Agionato Paglia e Fieno is produced in Tuscany, according to a millenary tradition where artisans of other times produce typical cheeses, renowned all over the world.

Professionalism, respect for raw materials and the Tuscan dairy tradition, give life to a pecorino of absolute quality.

The aged Pecorino Paglia e Fieno goes very well with honey and jams, served with a good Tuscan red wine that will enhance its countless nuances.

Do not miss this fantastic Aged Pecorino Straw and Hay! Add it to your cart now and we will deliver it to you within 48 hours!

✅ Refrigerated Shipping 24/48 hours

✅Vacuum packed 

✅ 100% high quality Tuscan product 

✅Free Return within 14 days 

✅Guaranteed refund for any defect 

✅Payment on delivery, credit cards, Paypal or bank transfer.

Grotto aged pecorino

Pecorino Stagionato di Grotta is a cheese aged in limestone caves. The aging of Pecorino in the cave is an ancient technique developed mainly in central Italy.

In the days when there were no refrigerators, to maintain a good temperature during their maturation, the cheeses were placed in natural caves. Later it was discovered that the particular microclimatic conditions of the cave were able to give the cheese its typical and unique characteristics.

The Pecorino di Grotta Stagionato is produced in Tuscany, according to an ancient tradition where artisans of the past created typical cheeses, renowned all over the world.

The Pecorino Stagionato di Grotta has a thin crust that encloses a soft and sweet interior, with notes of dried fruit. A pecorino that is characterized by a strong and savory taste.


Don't miss this fantastic Aged Pecorino in Grotta! Add it to your cart now and we will deliver it to you within 48 hours!







✅Vacuum packed

✅ 100% high quality Tuscan product

✅ Free returns within 14 days

✅ Guaranteed refund for any defect

 Aged Pecorino Description 

The aroma is nutty and becomes richer with aging, leaving room for hints of toasted hazelnut. Unmissable in the perfect cutting board, it is fabulous accompanied with breadcrusty to savor its structure.It is also superb with acacia honey or fig jam. Accompany it with a glass of Tuscan red wine such as a classic Chianti or a Rosso di Montalcino.

Npecorino aged in gortta is the result of an ancient aging technique, which developed mainly in central Italy. There were no refrigerators and therefore to keep the cheeses at a refrigerated temperature during their maturation, they were placed in natural caves.

It was later discovered that the particular microclimatic conditions some caves were able to give the cheeses typical and unique characteristics. In fact, in addition to the low temperature, the cheeses were away from sources of light and heat and aged in a very humid environment. This has caused some to form around noble moldswhich, in addition to protecting the cheeses from external pathogens, also affected the grotto aged pecorino, making its flavor intense and unmistakable. The environmental conditions of the cave also allowed the pecorino to take on the particular consistency which made it inimitable.

This curing technique spread like wildfire, especially in Tuscany, only to be left aside in the last century in favor of less laborious and more profitable curing methods. However, the tradition has not been lost and so the grotto aged pecorino has been re-evaluated, becoming an excellenceof Italian gastronomy

 
Advice

I wanted to let you know that the product is placed in special food-grade polystyrene boxes and then in our customized cardboard box for shipping, so as to guarantee its proper conservation during delivery. This aged pecorino grotto is sold in 1/2 wheel of 1.2 kg, if you order 2 pieces we will send you a whole wheel vacuum packed at the time of the order for delivery. You can specify your needs at checkout. together with other typical Tuscan pecorino.

PDO Aged Pecorino Toscano

Pecorino Toscano PDO Stagionato - a sheep's milk cheese aged for more than 120 days, produced in Val D'Orcia under the strict supervision of the Pecorino Toscano Consortium. It is one of the most famous Tuscan excellences in the world.

Seasoned Pecorino Toscano PDO is produced exclusively with sheep's milk from Tuscan pastures, according to an ancient tradition. Professionalism, respect for raw materials and the Tuscan dairy tradition, give life to a pecorino of inimitable quality.

It is characterized by a sweet and balanced flavor, not too savory or spicy, due to the use of veal rennet and the salting which lasts for a shorter period than other cheeses of the same type.

Seasoned Pecorino Toscano PDO has a golden crust, a firm texture and a nutty flavor. It goes particularly well with pears, figs, honey and jams.

Do not miss this fantastic Pecorino Toscano DOP Seasoned! Add it to your cart now and we will deliver it to you within 48 hours!



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✅ Free returns within 14 days

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Pecorino toscano history

Already in Etruscan and Roman times, sheep farming was a very widespread activity, which gave rise to centuries of dairy production, with traditions and products that have come down to the present day. Pliny the Elder already spoke of Tuscan cheese in his work "Naturalis Historia", citing a cheese produced in the city of Luni, today's Lunigiana, known by the name of "Lunense", praised for its particular goodness. In the fifteenth century we have news of Pecorino Toscano mentioned with the name of "cacio marzolino", in reference to the period of production that went from March to the end of the spring period, this cheese was also much appreciated by famous people, such as example Lorenzo Il Magnifico. Also in the 15th century, the "Marzolino d’Etruria" was celebrated as one of the best cheeses in the area.

Pecorino Toscano Characteristics 

Pecorino Stagionato Toscano is produced with sheep's milk coming from pastures in the Tuscany region or from other neighboring territories included in its own specification. Rich in tradition, it is famous all over the world for its fresh and gentle flavor. When young, under the white-brown rind, this enchanting cheese has a sweet taste and a milky aroma, a quality that it loses during maturation in favor of a more intense and structured taste that gives it a surprising aromatic complexity.

Undoubtedly the aging makes this incredible cheese, which apparently seems simple, a greatness in the quality of its raw materials, and all the passion in the art of its production.

Good in itself as a table cheese, it finds endless possibilities to taste it, in appetizers, enhancing it with honey, jam and caramelized fruit, or in delicious salads with the addition of an extra virgin olive oil or finally grated in a first course.

. According to the disciplinary, the PDO aged Pecorino Toscano cheese can be produced and aged in the area of origin, with milk produced from flocks raised in the PDO territory, milk from native Massese sheep or from the imported Comisana and Sarda breeds. The variety of herbs present in the Tuscan pastures give special qualities to the milk, thus helping to create a balanced and harmonious cheese. The shape of Seasoned Pecorino Toscano PDO is cylindrical with convex sides, the wheels must have a diameter between 15 and 22 cm, a height of 7 to 11 cm and a weight between 0.75 and 3.50 kg. Each wheel must bear the trademark of the protection consortium, in ink on the soft cheese, hot on the semi-hard cheese.

Know that DOP aged pecorino toscani is placed in special food polystyrene boxes and then in our personalized cardboard box for shipping, in order to guarantee the right conservation during delivery.

Seasoned Pecorino DOP Production techniques

Our aged Pecorino Toscano DOP is produced following tradition but with the help of modern technologies, the milk is coagulated at a temperature of 33-38 ° C with calf rennet, possibly the addition of native lactic ferments from the ceppoteca is allowed. of the Consortium for the Protection of Pecorino Toscano DOP. After breaking, the curd is placed inside the forms to allow the whey to be lost, the forms are then left to rest in specific "hot chambers" where through heat and humidity they continue to lose whey, then salting is carried out which can be done dry or in brine. At this point the maturation process begins, at least 20 days for the aged Tuscan Pecorino Toscano with a soft texture and 4 months for the Pecorino Toscano with a semi-hard texture.

the whole wheel of Pecorino Toscano DOP is about 2.6 kg. We have chosen 1.3 kg that is half a wheel as quantity but if you want to buy a whole wheel just select 2 kg of quantity. You can also specify to receive two vacuum-packed pieces instead of a whole wheel.

If you want a softer Pecorino Toscano DOP, buy fresh Pecorino Toscano DOP.

Wild boar sausage 
 

Tuscan Wild Boar Sausage - produced by one of the most famous and feared Italian wild animals, the king of the Mediterranean scrub, used for the production of sausages and cured meats since ancient Roman times.

Our Tuscan Wild Boar Sausage is made with wild boar meat and the addition of a small percentage of minced Tuscan pork, salt and pepper. This wild boar sausage is slightly seasoned.

It is suitable for consumption raw, but also on the grill. Recognizable by its rustic appearance given by the fine dark red meat and the intense scent of game, the Tuscan Wild Boar Sausage has a particular and decisive taste that envelops and delights the palate.

Do not miss this fantastic Tuscan Wild Boar Sausage, add it to your shopping cart now, and we will deliver it to you in 48 hours!

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Description

"The wild boar has returned to form in the last two decades,
the main source of game meat in Tuscany,
from which it had almost completely disappeared. "

The rich aroma of wild boar
thanks to the addition of pork
and to a wise spiciness it gives
a strong but not excessive taste.

Wild boar meat makes salami slimmer compared to pure pork salami

In Tuscany, as in other regions of central Italy, the wild boar it is part of the food culture of reference in many rural areas. Here recipes and preparations have been developed, for ready-to-eat dishes as well as long-life sausages.

One of the specialties of the Tuscan Salumeria is the Wild Boar Sausage. This product is based on a finely ground dough, with the addition of pepper and garlic. Lean pork boar meat is used, as well as a part of pork fat. When the dough is ready it is stuffed into a natural casing, ready to be tied in small horns, about five centimeters long. At this point the sausages are ready for a short phase hot drying, before being hung in a well ventilated room a season for a period of time between 3 and 5 weeks.

Description

The Wild Boar Sausage is a semi-seasoned sausage typical of the Tuscan butchery, produced with selected wild boar meat and a part of pork; pork is used to make the product sweeter and the texture softer; the mixture of this sausage has a rather fine grain and salt and a mix of spices are added to the dough, among which pepper and garlic stand out. The Wild Boar Sausage is matured for a couple of weeks; it has an intense, characterized and fragrant taste, a real treat for all lovers of cured meats produced with game; this sausage is excellent in appetizers based on cured meats and cheeses, in aperitifs, and why not to start a dinner based on game. Wild Boar Sausage goes well with Tuscan red wines.

Features and details  

The Wild Boar Sausage is a semi-seasoned sausage typical of the Tuscan butchery, produced with selected wild boar meat and a part of pork; the taste of Wild Boar Sausage is very intense, characterized and fragrant, a real treat for all lovers of salami produced with game. Gluten free, lactose free, glutamate free.
The shipment of wild boar sausage takes place in 24/48 from the moment of approval, it is vacuum-packed. In the payment methods there is also the possibility of payment on delivery.

Product vacuum packed at the time of order, to be consumed preferably within 60 days.

Tuscan cold cuts 

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 guarantee perfect conservation during transport. Everything is finished with the customized box of Salumeria Toscana.

The package contains:

• Tuscan salami, 1 kg

• Rigatino Toscano, 500 gr

• Tuscan Soppressata, 500 gr

• Salami with Truffle, 500 gr

• Finocchiona Toscana IGP, 1 kg

• Fresh Tuscan Sausage, 500 gr

• Seasoned Raw Ham, 1.3 kg

It is possible to replace products that are not to your liking with others. When ordering, in the notes for the seller section, write, for example, "I change finocchiona with pillow" and you will be given a slice of equal value in exchange.

Don't miss this fantastic assortment of Tuscan artisan products! Add it to your shopping cart now, and we will deliver it to you within 48 hours!

✅ Refrigerated Shipping 24/48 hours

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✅Vacuum packed 

✅ 100% high quality Tuscan product 

✅Free Return within 14 days 

✅Guaranteed refund for any defect 

✅Payment on delivery, credit cards, Paypal or bank transfer.

✅ Shipping to Europe and USA UPS 48/72 hours

Description Packaging Tasting Salami 

The Salumi tasting pack contains a selection of the best typical Tuscan cold cuts offered by Salumeria Toscana.

This solution is ideal for those who want to taste the best of fine Tuscan cured meats, the slices of cured meats that you find inside the package are vacuum-packed, to maintain all the freshness of the cured meats.

This solution is also suitable for a beautiful gift, whether it's Christmas, Easter or a birthday you can choose an alternative gift with the typical Tuscan salami from Salumeria Toscana which specializes in the sale of Tuscan salami.

You will be able to taste the Raw ham seasoned, a raw Tuscan selected with more than 14 months of seasoning.The famous Tuscan Finocchiona PGI, the salami par excellence of the Florentines, made with finely minced Tuscan meat and with the addition of wild fennel seeds.The Tuscan salami for lovers of best Tuscan cured meats produced with selected high quality meat and with the characteristic coarse ground slaked and peppercorns, which have made the Tuscan salami one of the most famous Italian cured meats.Then we have the fresh Tuscan sausage, produced with selected Tuscan meat and slightly seasoned so as to make it a soft sausage but with all the flavor of the best Tuscan cured meats, ideal for grilling.You will also find the Tuscan Soppressata, some call it Testa in Cassetta, others Coppa but in any case the ingredients are always the same, with the addition of orange peel which combined with the quality of the selected meats make it one of the traditional cured meats the most sought-after scani.You could not miss the Tuscan rigatino or pancetta that you say you want, another typical Tuscan salami that is also produced with selected Italian meats and covered with black pepper and other fragrant spices, to make it one of the most popular Tuscan cured meats online sold absolutely.Finally I would have the honor to taste the salami with truffles, certainly this salami is the most precious and loved by fine palates, it stands out for the balanced taste created by combining the mixture of finely ground salami and flakes of black truffle valuable, giving life to a high quality Tuscan salami.

We recommend unpacking the cured meats at least one hour before tasting, so that the cured meats have time to take in oxygen and release the aromas, which will make them the best Tuscan cured meats you have ever tasted.

Let's start immediately by saying something important, the product is placed in special food-grade polystyrene boxes and then in our personalized cardboard box for shipping, so as to ensure proper storage during delivery.

Tuscan delicatessen is proud to offer this selection of fine cured meats, and reminds you that for orders over € 65 shipping is free throughout Italy, so don't wait any longer, buy your gift now and take the best typical Tuscan cold cuts to your home.

Tuscan Capocollo 

Capocollo Toscano - a cured and handcrafted salami made in Tuscany, obtained from the whole muscle that goes from the neck to the fourth or fifth rib of the shoulder or neck of the pig.

The meats selected for this salami are exclusively Tuscan. The processing of Capocollo Toscano according to the traditional method requires salt, pepper, a thin layer of herbs, and aging in a cold cellar for at least three months.

Before tasting it, remove it from the vacuum and let it rest at room temperature for at least an hour. Once sliced, Capocollo Toscano has an intense red color and a rich and spicy taste. It melts in the mouth leaving the palate clean.

Our whole Capocollo Toscano weighs about 1.7 kg, so this 850-gram slice is half that.

Don't miss this fantastic Tuscan Capocollo! Add it to your shopping cart now, and we will deliver it to you within 48 hours!

✅ Refrigerated Shipping 24/48 hours

✅Free Shipping for Orders over € 65

✅Vacuum packed 

✅ 100% high quality Tuscan product 

✅Free Return within 14 days 

✅Guaranteed refund for any defect 

✅Payment on delivery, credit cards, Paypal or bank transfer.

✅ Shipping to Europe and USA UPS 48/72 hours

Features 

the Tuscan capocollo is the part of the pig's neck, boned, salted and wrapped with a collar (handkerchief) which is aged for 3/6 months It is presented in a cylindrical shape wrapped in an elastic net.Produced without preservatives or antioxidants, Tuscan capocollo with fennel, has parts of lean of a dark burgundy color alternating with those of fat of a delicate powder color. It has an intense scent. The flavor of this capocollo is balanced and tasty is due to the aromas that are used in the salting phase.

First I want to answer the questions that many ask me, first of all I want to tell you that the Tuscan capocollo is cut at the time of the order and vacuum-packed for storage, the product is put in special food polystyrene boxes and then in our box. in personalized shipping carton, which will be refrigerated to maintain the right storage temperature

The shipment of the Tuscan capocollo takes place within 24/48 hours after the approval of the order, in the payment methods there is also the possibility of payment on delivery.If you have particular delivery needs, please notify us at the time of order in the appropriate section NOTES for delivery: The Tuscan capocollo you buy online will be delivered vacuum-packed so you won't have any problems during the trip.

Now you just have to add this fantastic handcrafted Tuscan capocollo to your cart and trust us that it will surely be rewarded with the quality of the product and the professionalism of the service that Salumeria Toscana will provide for its customers.

Description 

The Tuscan capocollo is a fine cut of pork, it was wrapped fresh together with salt and aromas, especially the wild fennel flower, a plant that has always been present in our countryside.

It is traditional to consume it at Easter together with the typical “Schiacciata di Pasqua” one of the Tuscan cured meats that cannot be missed for lovers of Tuscan cured meats.

Ingredients

Tuscan pork, salt, pepper, wild fennel seeds, garlic.
Contains sugars. Antioxidant.

Contains no gluten sources - Contains no milk derivatives

To produce the Tuscan capocollo, the neck muscle is trimmed and degreased. At this point we proceed with the salting, which takes place by vigorously massaging the product, so that the salt, peppercorns, garlic and other spices can deeply penetrate the meat, giving it the desired taste and texture. This is a very long and delicate phase. Depending on the size of the pig and the level of maturation, it will be necessary to extend the operation to get the aromas to the center.
They are then left to rest in the special salting tanks inside the cold room. Here the ripening of the capocollo is slow and controlled and proceeds for about 40 days. At the end of this period they are removed from the brine, wrapped in a natural casing and tied tightly, it is here that the salami begins to take on its characteristic appearance. But a short hot drying period is still needed before proceeding with the actual seasoning. This phase, which lasts from four to six months, takes place inside well-ventilated rooms, where the cured meats are hung and checked one by one. It is in fact in the last few weeks that the Tuscan capocollo acquires the full organoleptic quality, that delicate and at the same time decisive taste that makes the Tuscan capocollo truly unmistakable.Salumeria Toscana is appreciated in the sale of typical Tuscan salami, and the Tuscan capocollo is certainly one of the best Tuscan cold cuts.

Tuscan porchetta 

The Porchetta Toscana Artigianale is a classic with an ancient tradition.
Not for nothing did the ancient Romans say that the pig was made for the banquet table.
A two-thousand-year-old recipe from the cookbook, attributed to the gourmet Apicius, speaks of a whole tender pig, bones deprived, seasoned with wild herbs and slowly roasted over a wood fire.

Today the traditional flavor is preserved but only the pork shoulder is used, with the addition of steam to seal the seasonings.
The Porchetta Toscana Artigianale is traditionally produced by a young pig: seasoned with aromatic herbs, steamed, lightly smoked, roasted in a wood oven.

The cooking duration varies from 9 to 12 hours, and it is this slow cooking that keeps the crust crisp and the inside soft and tasty.

The Porchetta Toscana Artigianale is made with the best Italian pork and does not contain artificial preservatives.

Don't miss this fantastic Tuscan Artisan Porchetta! Add it to your cart now and we will deliver it to you within 48 hours!




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Production

The carcasses are boned manually and the excess meat is also removed, which is then used for cured meats and other cuts. Subsequently we proceed to the salting with sea salt; the rest and manual massage phases follow to eliminate any salt that has not been absorbed by the meat. It then proceeds to the spicing with garlic, rosemary and black pepper, in powder or coarsely ground. Before cooking, the Tuscan porchetta is tied with a string in order to maintain its original compactness and is then fixed to a food or stainless steel tube so that the heat also spreads inside. The cooking lasts from 5 to 12 hours, at a temperature between 160 and 280 ° C. After being taken out of the oven, it is placed in the cooling rooms at a temperature between 10 and 30 ° C (for 5-15 hours) to eliminate excess fat and liquids and give the right consistency to the crust, the typical color to the meat and greater shelf life of the product

Shipped in refrigerated polystyrene food boxes, the Tuscan porchetta will arrive at your home ready to be eaten. Tuscan cheeses proposed by us.

Appearance 

Porchetta Toscana is cylindrical in shape, characterized by a crispy brown crust, with a softer consistency in the lower part, that is the area of the girth. The meat is white-pink interspersed with the brown of the spices. To the taste our porchetta is very tasty thanks to the presence of rosemary, garlic and black pepper. The Porchetta Toscana Whole has a final weight of 27-45 kg, while the Tronchetto weighs 7-13 kg.

We offer it in 1.5 kg slices, but on request we can cut it at will.

History and Consumption

Porchetta boasts a millenary tradition, presumably dating back to pre-Romanesque times and to the population of the Latins. In fact, not only is it attributed to Ariccia the custom of offering pork as a sacrifice to the gods, but it is also believed that, thanks to the presence of the Roman nobility - who used to move to Ariccia for the summer season or to organize hunting - it has been possible to develop that craftsmanship in preparing porchetta that continues to be handed down in the Ariccine families from father to son. The first “Sagra della Porchetta di Ariccia” was organized in 1950. Since then every year in Ariccia this suggestive and characteristic event takes place where the product is offered on festively decorated stalls by vendors dressed in traditional clothes. Evidence of this is the Extract from the Register of the acts of the Municipal Council, dated 14 September 1962, relating to the contribution for the feast of the Patron Saint Apollonia and the Sagra della Porchetta, found in the archives of the Municipality of Ariccia.

Gastronomy

To best enjoy Porchetta Toscana it is advisable to consume it fresh, just purchased. Otherwise it is important to place it in the refrigerator at a temperature between 2 and 6 ° C. In the Tuscan tradition it is usually served as an aperitif in cubes or as a second course, cut into slices and served cold. It is also suitable to be consumed between meals, for example as a filling for a tasty sandwich

Tuscan rigatino or flat bacon

In Tuscany, the Pancetta Tesa is often called Rigatino for its striped appearance given by the overlapping of meat and fat. It is an explosion of characteristic aromas and flavors, made with the meat of the belly of Italian pigs.

The tradition of Rigatino Toscano dates back to the Etruscan civilization. Its rich and unique flavor enhances many recipes belonging to our unparalleled culinary heritage.

The Pancetta Tesa is salted with sea salt and garlic, and then left to season for two months with plenty of black pepper.

The choice and dosage of ingredients and the effectiveness of the machinery used for the production process represent distinctive elements of the quality and authenticity of the product.

It is a typical artisan product of Tuscan pork butchery, and can be consumed throughout the year.

Don't miss this fantastic Rigatino Toscano! Add it to your shopping cart now, and we will deliver it to you within 48 hours!

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Features:

the soft and delicious taste of pork blends with the appetizing 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 bacon. Ok but with the rigatino Tuscan is a whole other story, try it to believe it. This is a variant of the original Amatriciana. Better if you use a little seasoned rigatino, cut into rather large pieces. Brown the rigatino well and drain 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 the rigatino is served.

Don't be surprised. This is truly a mouth-watering pairing. 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 high heat. Brown well until the rigatino is crunchy. Deglaze with some Brandy and the recipe is ready.

Pasta carbonara

Another great classic, pasta alla carbonara. Carbonara is another recipe that greatly enhances the rigatino. Brown the Tuscan rigatino and toss with the pasta just drained al dente to make it flavor. I recommend you add the beaten eggs with parmesan, salt and pepper over the heat! A sprinkle of pecorino cheese and that's it.

Pasta alla Gricia

We continue with the classics for our recipes with rigatino. Gricia is a variant of cacio e pepe pasta. Also in this case, toss the pasta with the Tuscan rigatino well browned. Turn off the heat and add plenty of pecorino cheese, add a little water from the cooking of the pasta and stir well. The ingredients of a good Gricia pasta are pasta, rigatino, pecorino and pasta cooking water!

Spelled or Legume Soup

Could not miss the soup. The rigatino Tuscan is the secret ingredient for a good soup. You can use the rigatino in a simple spelled soup to which you can add barley, lentils, chickpeas or beans. The base is simple, start with a sautéed celery and leek, to which you will add the vegetables you have at home, for example zucchini or carrots and the Tuscan rigatino cut into thin strips. Cook well and add the spelled. Cover with the broth and cook. You can complete the dish with a slice of crispy rigatino, parsley or chives and a sprinkling of pecorino.

There bacon it can be used fresh on the grill or alternatively for one english breakfast, together with scrambled eggs, to stock up on the energy needed to face the day. Made into cubes, pancetta can also be used as a sauce for pasta (in preparations such as bacon and egg or theTomato and bacon, where it can replace the pig cheek).
The shipment of the Tuscan rigatino salami takes place in 24/48 from the moment of approval. for direct sale in our online delicatessen.

Tuscan salami 

Tuscan salami - a classic of the Tuscan pork butcher tradition. It is a sausage made with pure Italian pork with the addition of spices. Salame Toscano is a delicious explosion of flavors in the mouth.

This type of taste and soft texture can only be obtained by using excellent pork, skilful use of seasonings and proper seasoning.

It consists of the lean parts of the pig that are chopped or finely ground and combined with the fat obtained from the dorsal region and cut into cubes.

The meat is mixed with seasonings (salt, peppercorns, red wine, garlic) and is stuffed into natural casings. Salame Toscano is aged from 20 days to 12 months depending on the size of the salami.

The formation of mild mold on the outside is a sign of authenticity. Our Tuscan Salami is sweet and balanced, with intense aromas that are released with each cut.

Don't miss this fantastic Tuscan Salami! Add it to your shopping cart now, and we will deliver it to you within 48 hours!

✅ Refrigerated Shipping 24/48 hours

✅Vacuum packed 

✅ 100% high quality Tuscan product 

✅Free Return within 14 days 

✅Guaranteed refund for any defect 

✅Payment on delivery, credit cards, Paypal or bank transfer.

Description

Features 

this Tuscan salami is handcrafted using gluten-free raw materials. The gluten-free Tuscan salami is produced exclusively with Italian pork and diced back fat, minced with special spices according to a Tuscan tradition and stuffed into natural and glued casings. The single slice of salami has an intense red color with sporadic cubes of fat. It is characterized by a pleasantly aromatic scent and is ideal to be enjoyed with a good glass of red wine. The Tuscan salami comes in a natural casing, tied by hand, with the classic bean shape. The fine-grained slice is decorated with diced fat cubes, the meat is a beautiful deep red with peppercorns dotting the slice. The scent of Tuscan salami is inviting and when tasted a harmony of seasoned, sweet and savory meats is released where delicate notes of pepper and garlic are recognized for a taste of great character.

Let's start by saying that the product is placed in special food polystyrene boxes and then in our personalized cardboard box for shipping, so as to guarantee the right conservation during delivery.

Recipe with Tuscan Salami:

Soak a tuft of saffron pistils in a cup of hot water for no less than two hours before processing it. Finely chop the shallot and cook it in a little butter.

As soon as it is golden brown, pour half a glass of white wine over it. Then add the rice and let it toast, then starting to water it with the hot meat broth.

Five minutes from the end of cooking, add the saffron and the cubes of Tuscan salami, taking care to turn the risotto gently.

When the risotto is ready, turn off the heat and stir in the waves with grated aged pecorino, a knob of butter and a little white pepper.

History 

The history of this Tuscan salami is truly ancient; we find the first writings on Tuscan salami in the Natural History of Pliny the Elder who praises the cured meats produced in this splendid region. The Tuscan salami comes in a natural casing, tied by hand, with the classic bean shape. The fine-grained slice is decorated with diced fat cubes, the meat is a beautiful deep red with peppercorns dotting the slice. The aroma is inviting and when tasted a harmony of seasoned, sweet and savory meats is released where delicate notes of pepper and garlic are recognized for a taste of great character.The Tuscan salami is particularly popular in central Italy: it is characterized by savory taste, rich in aroma, and for the fat that composes it, which is rather coarsely chopped. Among the spices, it is characterized by the extensive use of black pepper in grains. When it is prepared in a small form it takes the name of cacciatorino. It needs less seasoning, thanks to its thin and elongated shape. Any formation of slight molds on the outside is an indication of genuineness: just brush them to remove them and then it can be safely consumed.In artisan products, after a few months the color tends to brown because the substances responsible for fixing, such as nitrites, are missing, but the flavor is however pleasant. The use of Tuscan salami in the kitchen is rather atypical, due to its savory taste, it can be tried together with legumes, where it manages to partially dilute its aromatic charge. In addition to being eaten on its own, together with bread or focaccia, Tuscan salami is also combined in some fruit preparations, as in the case of the appetizer consisting of salami and figs, or with thin slices of orange.

Now that you know everything about our Tuscan salami, you just have to taste one of the typical Tuscan salami you find online.

The shipment of the Tuscan salami takes place in 24/48 from the moment of approval, the slice of salami is vacuum-sealed to ensure that it is not damaged during transport.In the payment methods there is also the possibility of payment on delivery. information contact us Salumeria Toscana specializes in the sale of typical Tuscan cold cuts online.

Finocchiona Toscana IGP

Finocchiona Toscana IGP - one of the most famous and celebrated cured meats in Tuscany. Recognized by the IGP mark, the production of Tuscan Finocchiona is strictly regulated, using only high quality pork reared in Italy.

The traditional production methods of Finocchiona Toscana PGI are deeply intertwined with Tuscany itself and have also been appreciated by members of the Medici family and by Leonardo Da Vinci.

Its origins date back to the Middle Ages, when farmers replaced the expensive and rare black pepper with fennel seeds, perfect for flavoring meat.

The ingredients of this Tuscan salami are salt, black pepper, garlic and red wine. It is during the aging that all the unique flavors of Tuscan Finocchiona IGP develop, creating intense notes of salt, fennel and spices.

Do not miss this fantastic Tuscan Finocchiona IGP! Add it to your cart now and we will deliver it to you within 48 hours!




✅Vacuum packed

✅ 100% high quality Tuscan product

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History of the Finocchiona

The authorship of this typical Tuscan salami is claimed by both Campi Bisenzio and Greve in Chianti. Its origins go back to the Middle Ages, when, to compensate for the use of rarer and more expensive pepper, it was decided to add to the mixture of fennel seeds, more readily available, convenient and also suitable for hiding any deterioration of the meat, given their strong aroma. Chianti people usually say: as skilled hairdressers are able to make even the ugliest woman look attractive, so the aroma of finocchiona is capable of disguising the taste of even the most undrinkable wine.

The saying alludes to one curious popular custom: at the end of the 19th century the Florentine nobles who did not have cultivated land went to the countryside around Florence to buy the wine of the peasants.

These, usually very hospitable, welcomed possible customers with a good breakfast of bread, finocchiona and a glass of red wine that had to be sold. The spices and the strong aroma of finocchiona Tuscany actually served to alter the palate and confuse the sense of smell of the noble buyers who would certainly have bought the wine, evaluating it as excellent and free from defects.

Characteristics of the Tuscan Finocchiona 

Finocchiona is characterized by the aroma of fennel, present in seeds and / or flowers in the dough, and by the soft consistency of the slice that 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 IGP is pleasant and characteristic due to the marked aroma of fennel and light of garlic; a fresh and appetizing taste, never sour. 
Finocchiona can be used in tartare, stuffed pasta, salads, panzanella, pears and even as a cannoli for tagliatelle. There Finocchiona Toscana IGP, a must on traditional Tuscan cooking boards, it can be used in many ways, especially in everyday preparations. Starting from this assumption, ten Tuscan chefs ventured into a unique contest organized by the Consortium for the Protection of Finocchiona IGP in collaboration with the Regional Union of Tuscan Chefs. “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 ”.

I answer some classic questions about the finocchiona, the first concerns the size, usually a whole finocchiona is 3 kg, so when ordering we cut a 1 kg slice and put it under vacuum then the product is placed in special food polystyrene boxes and then in our personalized cardboard box for shipping, which will be refrigerated to maintain the right storage temperature, reminding you to remove it from the vacuum 1 hour before tasting it and keep it out of the fridge to taste it at its best at least 30 minutes. If you have special needs, there is a Notes section on the order page, here write your instructions and they will be carried out.

Recipe with Tuscan Finocchiona IGP 

Crispy tagliatella cannolo with Finocchiona IGP foam - chef Franco Mazzei

Ingredients for 4 people:
200 g fresh tagliatelle or cutter
200 g mascarpone
8 thin slices of Finocchiona IGP
4 slices of Tuscan Finocchiona IGP cut about 1 cm thick
Cooking cream to taste
Salt, white pepper, extra virgin olive oil to taste

Method:

Take the noodles, divide them into 4 equal portions, spread them out and grab the central part with pliers and hold them firmly by dipping them into boiling water for a minute. Remove them and roll them around a cannoli cylinder pressing with your hand to make them adhere well together. Take the cylinder and dip it in boiling seed oil by turning it on itself to fry evenly. Take an immersion blender and put the finocchiona finely chopped a little cream. Blend and add salt, oil, pepper and mascarpone to obtain a creamy and thick mixture. Stuff the cannoli with bag a few serve with finocchiona cubes and a little sprig of sauce on the plate fennel seeds and fresh fennel.

Finocchiona and Sbriciolona

A more modern variant of Finocchiona is the so-called Sbriciolona. In reality it is the same salami, prepared in the same way and with the same flavors of fennel and red wine. The difference is in the seasoning. The sbriciolona has a short seasoning remains very coarse in the dough and is difficult to cut. Slices that are too thin are torn and ends in shreds in the bread. This is why it takes another name - Sbriciolona - which nevertheless remains an affectionate, popular name. Officially, Finocchiona remains Finocchiona even in a less seasoned version. And the goodness, apart from shreds, is identical.

Buying the Tuscan finocchiona online is simple, just click on Add to Cart, and enter the shipping details.

The shipment of your order takes place in 24/48 from the moment of approval.In the payment methods there is also the possibility of payment on delivery.Now you just have to order our Tuscan finocchiona and bring one of the best typical Tuscan cold cuts to each you can find online. Salumeria Toscana specializes in the online sale of typical Tuscan cold cuts.

Seasoned Raw Ham 

The Seasoned Raw Ham is a classic of the Italian tradition with an unmistakable taste. This raw ham slice is the most suitable cut to meet the needs of consumers who want to buy a small piece, easy to slice at home.

The artisanal salting of Seasoned Raw Ham it requires repeated and vigorous massages to make the salt penetrate deeply. After being left to rest in special cold rooms, it is spiced and aged in well-ventilated rooms for a period ranging from 9 to 12 months.

The taste is tasty and balanced, with a recognizable and typical aroma of Tuscan raw ham. The fat part melts in the mouth and balances the flavor of the meat.

Don't miss this amazing Seasoned Raw Ham! Add it to your shopping cart now, and we will deliver it to you within 48 hours!

Production

The production of cured raw ham begins with the separation of the thighs from the rest of the animal's body and the classic arched trimming, which is then followed by spicing with salt, pepper, natural flavorings and spices.
At the same time, all raw hams are provided with a non-removable seal indicating the date on which the curing process begins, which must last at least 12 months. upper extremity, and a weight that oscillates between 7 and 7.5 kg.

Ham is a living element and has individual and intrinsic characteristics. Each ham in terms of shape, weight and fat has a different response and a different seasoning.  Bringing a ham to full maturity from 24 to 26 months would mean ruining it, it would mean not grasping the peak of its maturation and sending it over-maturing. Its best characteristics would be lost, with altered tastes and aromas.

Think of the wine… There are wines that need time to give the best others less.

Experience, the aromas that the hams leave on the needle, that little hole that we use to feel the qualities and defects of the ham, make a raw ham tell us about itself and make it clear what is the best time to savor all its extraordinary taste and aromas.

I wanted to let you know that the raw ham is placed in special food polystyrene boxes and then in our personalized cardboard box for shipping, so as to guarantee the right conservation during delivery.

Recipe with Tuscan Ham 

8 ripe plum tomatoes
8 slices of Tuscan raw ham
4 slices of Tuscan bread
6 anchovy fillets in oil
2 sprigs of thyme
extra virgin olive oil.

Sear the tomatoes for a few seconds in boiling water, drain and let them cool. Then peel them and cut them into four wedges. Remove the internal seeds and cut them into fillets. Put them in a bowl, season them with
a spoonful of good extra virgin olive oil and perfume them with the leaves of a sprig of thyme.
Mince finely
the remaining thyme leaves and sprinkle them on the slices of bread. Season each slice with a teaspoon of extra virgin olive oil e
toast them quickly under the oven grill.
SPREAD the slices of ham on the cutting board, eliminated
any fat and arrange the tomato fillets at the end of each. Roll the Tuscan raw ham around the
tomato and put the rolls obtained on warm bread. Complete by placing a fillet and a half of anchovy on top
each crouton and serve.

The shipment of your cured raw ham takes place in 24/48 from the moment of approval. In the payment methods there is also the option of payment on delivery. Salumeria Toscana specializes in the sale of typical Tuscan cold cuts online.