senese earth, further oils, wines and grappe, gives the opportunity
to choose the many types of could cuts
we propose a part of products that you can taste coming to
Toscano, Salamino Toscano and Salame "Bastardo"
tuscan "salame" is made by pork shoulder mincemeat
and bacon from national battery's farms and "lardo",
with pepper salt and montalcino wine, then seasoned for
at least three months.
the tuscan "salamino" differs from the "salame"for
the smallest dimension .
the "salame bastardo" differs for the dimension
and for the small quantity of "lardo".
is a tipical thick "salame" of tuscany diffused
in all the region.
it is prepared with pieces of pork shoulder, hard fat, salt,
pepper, seeds of wild fennel ,garlic and wine, all chopped
the mixture acquires its flavour and its name from wild fennel
seeds( finocchiona literally means "the big fennel-one
The extra girth of sausage helps it keep a certain maistness
in the centre .
finocchiona" is surely an inevitable component of tuscan
appetizers, his taste is definite and unmistakable , we recommend
the tasting with fragant bread non salty .
capocollo is obtained by the swine neck, seasoned and aromatized
with abundant fennel.
It is eaten in every season and occasion
this is one of Easter tradition appetiziers , excellent
with "dragoncello" , try with a good glass of
ham is obtained by salting national battery pork thigh and
maturing it, the ham weight, being a complete piece of animal
body, can vary between eight and nine Kg. According to the
the "prosciutto" has a delicate taste with correct
sapidity , it has a fragant and characteristic aroma thanks
to the employment in the workmanship of berries and available
vegetables of the senese territory.
the seasoning at temperature between 12 and 25°c ,for
a period of 10 months.
Ham and sandwich is the best, especially if you get some slices
of fresh bread, or you can eat with melon.
"rigatino", so called for its fat and lean lines,
is obtained from the muscolar part of belly swine , it is
aromatized with pepper and spices .
it has the characteristics striations of fat and thin meat.
excellent cut in small pieces or in pasta souces, the "rigatino
"is special for snacks
with good glass of red wine .
dry sausages usually made of fresh pork but in some areas
made of much spiecer wild boar meat mixed with pork, it is
obtained by the thinnest pig meat mixed with salt, pepper
and garlic, dry near the fire .
Best use : grilled and served with polenta or served in casserole
stewed with cannellini beans .They can be eaten either raw,
like salami or cooked.
The Siena art in the cold meat " this is really what
comes to think tasting this delicate and tasty fillet, the
noble part of the swine . deriving only from breedings rigorously
tuscans, the swines are carefully selected, all of female
sex with the purpose to draw its best meats and more apprecciate