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.
Various parts of the pig are used to produce to make ammazzafegato, including the striated muscles, liver, tongue, spleen, heart and kidneys.
Barbina is a sausage made from the throat muscles of the pig. It has pear shape and rind on the lower surface.
It has the characteristic shape of the sausage is soft, red, with a strong taste of fennel.
Sweet blood pudding with pine nuts, spices, and, sometimes, raisins.
Traditional salami typical of the province of Massa Carrara, produced between September and April.
Traditional Tuscan meat curing product, especially from Garfagnana and Versilia
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.
It’s a sausage stuffed into casings kid, made with only meat ham and small doses of salt and finely crumbled dried porcini mushrooms.
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).
The budelluzzo is produced by drying and treating the outside of pork intestines (from duodenum appendix).
It ‘a sausage made of pork cooked to be eaten sliced and grilled.
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.
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.
The costolaccio is derived from the cost of pork, or a cut of 8 / 10 kg with attached ribs. It tastes very spicy.
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.
The livers, chopped, have dark brown color, intense flavor and firm texture. Are packed in oil or lard in glass jars.
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 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.
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.
Lard rubbed with spices, placed in a salt brine in marble tubs, and aged; eaten raw.
Typical Tuscan product from the province of Livorno. It’s basically a sausage stuffed into casings, cooked to be eaten sliced and grilled.
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.
Pork Liver sausage; flavored with orange zest, pine nuts, raisins, and sugar when sweet. A must on Carnevale tables.
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.
Pork sausage spiced with black pepper; aged over 1 month.
Unsmoked bacon; served raw as an antipasto or cooked.
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.
Made from the thigh of a “hybrid” pig born from the union of a sow and a wild boar.
Intensely flavorful wild boar ham; usually sold with the bristle still on.
Tuscan ham, smaller and saltier than that from Parma and San Daniele; best cut with a sharp knife.
Pork salami; sometimes flavored with garlic.
Traditional sausage produced throughout the region, especially in autumn and spring, with a particular reputation for soppressate the provinces of Arezzo and Siena.
Various cuts of pork are ground, spiced, stuffed into casings, and pressed under weights, then aged.
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.
The vergazzata is a bacon that is seasoned paving in marble basins.
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.
Real Italian Salami products available for purchasee online.
Bresaola della Valtellina
Ask any Italian you know what they would eat if they went on a diet after the heavy Christmas holiday meals with panettoni, torroni, pandori, chocolate etc. and I could bet anything you want that bresaola would be listed in their perfect Italian diet menu.
The "real" and best bresaola is produced in Valtellina, an area of about 200 km in the centre of the Alps, in northern Lombardy, between Italy and Switzerland, and it's available here!
Product of Valtellina, Italy
Veroni Salami Milano - 1 Lb Slice
Pork and beef
The fat and lean parts are first refrigerated to harden them and are then passed under the cutter before they are minced and then mixed. This finely minced mixture is then stuffed into a stitched natural pig's intestine casing. The salami is then strung tightly together.
Product of Italy
Veroni Di Parma Salami 1 Lb.
Carefully selecting raw materials and stringently monitoring production and curing techniques to generate the highest product quality.
Product of Italy
Rovagnati Mortadella with Pistachio 1 Pound Sliced
The name “mortadella” is traced back to Roman times. According to some sources, it derives from “Mortarium” (mortar), a tool used to crush the pork. The production of mortadella, however, can be located in an area of Roman influence, which extends from Emilia Romagna to Lazio. Mortadella is in fact the most famous cooked Bolognese tradition sausage, with historical origins dating back to the sixteenth century. In more recent times the area of the original production has spread to neighboring areas.
Product of Italy
Prosciutto di Carpegna Deboned Aged 20 Months D.O.P. from Italy - 14.8 Pounds Approx.
14.8 pound (6.7 kilogram) - WEIGHT APPROXIMATESPackaging: Vacuum-sealed Plastic with Cute Yellow Cloth BagAging: 20 months
The habit of salting meat in the County of Carpegna is ancient, testified in the act of 1407. The Count of Urbino Guidantonio ordered that the market should take place in Monte Cerignone and prohibited from selling elsewhere oxen, sheep, castrated sheep, hogs and salted meat. A witness is in an elaborate part of St. Anthony Abbot, preserved in the parish of St. Leo Carpegna, where the saint is represented with a sweet ham to protect the production processes.
Product of Carpegna, Italy
Speck is made from a pig's rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which include pepper, garlic, juniper, pimento, and sugar
Product of Italy
Cotechino from Modena IGP
This is the real Cotechino from Modena IGP (Indication Geografic Protected) a sweet, yet spicy, cooked pork sausage
Traditionally served on New Year’s Eve, crowning a bed of lentils
Originally from Modena, contechino holds a special place in the hearts, and stomachs, of most Italians due to the persisting belief that if eaten together with lentils as the clock strikes midnight on New Year’s Eve, you will be the recipient of good luck for the year to come
Our skillfully made Cotechino di Modena IGP is precooked so that the meat is guaranteed to be tender and sweet
The sausage should be heated before serving, and cut into thick slices
Product of Italy
Prosciutto (4 Lb cut) DOP Parma Negroni aged 14 months boneless from Italy
Aged for 14 monthsDOP Parma Italy4lb cut piece
Product of Italy
Italian Prosciutto di Parma Black Label D.O.P. Boneless Whole Leg - Aged 18 Months - 16 Pounds Approx.
**AGED for 18 MONTHS**
16 pound (7.3 kilogram) - WEIGHT APPROXIMATES
Ingredients: Pork, salt - Boneless
The D.O.P. label guarantees both the origin and precise production process of the ham
Product of Italy