Costolaccio

Montopoli in Valdarno, Tuscany

Costolaccio – Photo & text ARSIA

1. Product Name:
Costolaccio

2. Synonyms:

3. Description of product:
The costolaccio is derived from the cost of pork, or a cut of 8 / 10 kg with attached ribs. It tastes very spicy.

4. Territory concerned to the production:
City of Montopoli in Valdarno.

5. Production note:
at risk

6. Description of processes:
Just cut the meat is rubbed with wine and rested for a day, is then subjected to the classic tanning with salt and pepper on toast. After 25 days is brushed and allowed to soak in red wine for a week. Is thus left hanging out to dry for at least 60 days, then is returned from a very slight tanning of pepper mixed with salt.

7. Materials, equipment and premises used for the production:
Facilities common butcher.

8. Observations on the traditional, the uniformity of distribution over time and the Persistence of production rules:
Recipe costolaccio was found written in the 50s in the archives of the sacristy of Collegiate Montopoli former sacristan. In 52-53 years this recipe was taken from a butchery of Montopoli, first by his father and later by his son who has passed so far this production.

9. Production:

They produce on average 250 kg per year of this product, all sold directly in the butchery shop.

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