Montopoli in Valdarno, Tuscany
1. Product Name:
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:
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.
They produce on average 250 kg per year of this product, all sold directly in the butchery shop.