Today the classic antipasto of Tuscan cuisine consists of various types of crostini (especially liver) and sliced. Among the cuts are classic salami, ham and sausages, but beyond this they are produced in Tuscany more other features such as lard, finocchiona, biroldo, the brawn and the pitcher.
Tuscan ham is seasoned for a long, savory and well "peppery." Therefore, it is tasty and dry, very different from all other Italian hams, even the most "noble". The tradition excludes the use of the slicer, "a ham that is cut by hand with a sharp knife, sliced not too thin, without discarding the fat, because well-seasoned, it melts in your mouth ..."
Finocchiona is prepared with the meat of the pork belly (that is also used to prepare bacon or pitcher) seasoned with various spices, long pepper, garlic, red wine and fennel seeds which is a bit 'everywhere, especially meadows in the hinterland of all the sea coasts.
All are roughly the past, mixed thoroughly, then salted and bagged properly in the "gourd", ie in the gut. After about six months seasoning finocchiona is ready to slice and enjoy. But whether it is cut by hand and with the slicing, the slices should be thick to prevent sbriciolino. The taste is delicious.
The sausage (like lard and bacon), besides being eaten raw with some slices of brown bread (preferably baked in a wood), is also a valuable ingredient in cooking: the sausage makes himself a great risotto, a tasty pasta sauce, and then what would the beans with sage without the sausage? It seems that it is particularly designed to make proud the beans so as to enhance the flavors of the kebabs.
Is prepared with a mixture of meat taken from the shoulder and belly of pork, seasoned with salt, pepper, garlic and stuffed into pig gut. Subsequently, the gut are "squeezed" about every fifteen centimeters with twine and formed as delicacies, sausages in various parts of Tuscany are called Cornocchio.
It is advisable to eat fresh and spread on bread without salt Altopascio, or roasted over coals or creamy gratin on toast made by a little 'stracchino.
Ammazzafegato: Various parts of the pig are used to produce to make ammazzafegato, including the striated muscles, liver, tongue, spleen, heart and kidneys.
Barbina: Barbina is a sausage made from the throat muscles of the pig. It has pear shape and rind on the lower surface.
Bardiccio: It has the characteristic shape of the sausage is soft, red, with a strong taste of fennel.
Biroldo di Lucca: Sweet blood pudding with
pine nuts, spices, and, sometimes, raisins.
Biroldo delle Alpi Apuane: Traditional salami typical of the province of Massa Carrara, produced between September and April.
Biroldo della Garfagnana: Traditional Tuscan meat curing product, especially from Garfagnana and Versilia
Biscotto di salsiccia di Sorano: The sausage biscuit Sorano is a sausage-shaped tube 3 cm in diameter and 50 cm in length connected at both ends in turn joined together.
Boccone al fungo porcino di Coreglia: It's a sausage stuffed into casings kid, made with only meat ham and small doses of salt and finely crumbled dried porcini mushrooms.
Bonzola: The Bonzola looks like a small bag from a calf's bladder inflated and dried in the sun, within which is contained in the virgin fat and meat from pork, minced coarsely, all flavored with spices and natural flavorings (garlic, pepper, catmint and thyme).
Budelluzzo di Grosseto: The budelluzzo is produced by drying and treating the outside of pork intestines (from duodenum appendix).
Buristo, Mallegato pisano, Mallegato livornese, Sanguinaccio: It 'a sausage made of pork cooked to be eaten sliced and grilled.
Cacciatorini DOP: Cacciatorini sausages are popular for their characteristic taste and small size, which
is quickly seasoned and can always be consumed fresh, since eaten quickly one at a time.
Capocollo tipico Senese: elongated cylindrical shape, aroma and taste strongly characterized by the presence of spices, is packaged in the net or in straw.
Dried salami-like bars of cured boar or beef.
Costolaccio: The costolaccio is derived from the cost of pork, or a cut of 8 / 10 kg with attached ribs. It tastes very spicy.
Fasciata: The strip is folded bacon with rind, soft consistency and the strong scent of spices. Is produced in two versions, rolled and tied with string or sewn with string and sealed between two wooden boards.
Fegatelli sott`olio (o sotto strutto) toscani The livers, chopped, have dark brown color, intense flavor and firm texture. Are packed in oil or lard in glass jars.
Fegatello di maiale macinato pisano The neck, ham and liver are cut, crushed and wrapped in net pork with fennel and then be cooked in clay pots with lard.
Finocchiona (Sbriciolona): Finocchiona is a wonderfully full spiced
meat. The Chianti within it is apparent, and the
fennel gives it that little zing that I like in
all of my cured meats. It would make a great
antipasti and it's best sliced not too thinly,
served with saltless Tuscan bread.
Guanciale After trimming, the parties (cheeks) are placed on wooden planks and then add salt and pepper. For the season, the pillow is hung in suitable housing.
Colonnata IGP: Lard rubbed with spices, placed in a salt
brine in marble tubs, and aged; eaten raw.
Mallegato Livornese: Typical Tuscan product from the province of Livorno. It's basically a sausage stuffed into casings, cooked to be eaten sliced and grilled.
Mallegato Pisano: Typical Tuscan product of the area of San Miniato and Volterra.
It 'basically a sausage stuffed into casings, cooked to be eaten sliced and grilled.
Mazzafegato: Pork Liver sausage; flavored with orange zest,
pine nuts, raisins, and sugar when sweet. A must on Carnevale tables.
di Trequanda: The lean pork shoulder and ham trimmings are ground finely and add to about a fifth of hard fat cut into cubes. The mixture is packed into the gourd and tanning of ox.
Nostrale: Pork sausage spiced with black pepper;
aged over 1 month.
(or Rigatino): Unsmoked bacon; served raw as an
antipasto or cooked.
Prosciutto del Casentino: The taste is fragrant with a mild right flavor, the aroma is penetrating, and there is more or less intense, the smell of smoke, the flavors are given special manufacturing techniques and seasoning, slice cut looks deep red with an adequate amount of fat very compact.
di Bardotto: Made from the thigh of a "hybrid" pig
born from the union of a sow and a wild boar.
di Cinghiale: Intensely flavorful wild boar ham;
usually sold with the bristle still on.
Toscano DOP: Tuscan ham, smaller and saltier than that
from Parma and San Daniele; best cut with a sharp knife.
Toscano (Tuscan salami): Pork salami; sometimes
flavored with garlic.
Soppressata toscana (o capofreddo o capaccia): Traditional sausage produced throughout the region, especially in autumn and spring, with a particular reputation for soppressate the provinces of Arezzo and Siena.
(or Testa in Cassetta): Various cuts of
pork are ground, spiced, stuffed into casings, and
pressed under weights, then aged.
Soppressata di sangue: Salami traditional of the province of Pisa.
It 's a baked dough product made from blood and lean pork (trimmings, shoulder, skin, head sucks) boiled, spiced with pepper, red pepper, nutmeg, cinnamon, ground, stuffed into pig gut sac.
Vergazzata: The vergazzata is a bacon that is seasoned paving in marble basins.
Zampone chiantigiano: Zampone bagging you get different parts of the pig in the skin of the leg.
Beef fat (1 / 3) and thin (2 / 3) of coarsely minced pork are seasoned with a high proportion of salt and spices, stuffed in the gut bigger. The slices are then very large and can reach twenty-five centimeters in diameter.