The product
Salame Toscano
Classical Salame Toscano, with a dash of good Chianti in the mixture
Code:
78252
Country of origin:
Italy - Tuscany
Weight:
3 kg approx
Minimum order:
1 piece
| Description | Prime quality lean Italian meat from the shoulders, trimmings of hams and other quality cuts, ground thickly with lard and fat cut by hand into cubes, salt, pepper, garlic and a dash of good Chianti DOCG |
|---|---|
| Appearance | The slice is bright pink, the mixture is soft and the knife-cut cubes of fat are evident |
| Taste | In the mouth it doesn't have an acid taste but it is sweet and soft, with the unmistakable aroma of Chianti DOCG |
| Maturing | At least 30 days |
| Curiosity | Once filled, the salami is hand-tied and then matured for at least 30 days, resulting in a fragrant and compact product |
| Our selection | Produced by hand in the butcher's Macelleria Marini, in Ferruccia Agliana (PT), that for 4 generations has been processing pork: the choice of prime quality raw materials, the processing according to ancient recipes, and the seasoning in the open air are the secrets of the quality of the tuscan salamis made by Manuel Marini with his parents according to family tradition. |
| Suggestions | A very particular in taste salami made in an old fashion way. To be enjoyed cut in slices with some nice crusty unsalted bread, or in a sandwich with some fresh Pecorino from Tuscany. Beautiful with white crispy wines like the Orvieto Classico and with medium red wines like Rosso di Montalcino |
| Ingredients | Pork meat, salt, pepper, natural aromas, sugars: dextrose, saccharose, preservatives: E250 and E252, antioxydant: E300 |
|---|---|
| Weight | 3 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep refrigerated between +2 and +6 °C |
| Instructions for use | Inedible casing. To be sold by weight |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1422 kJ / 340 kcal Fat: 27 g of which saturates: 6 g Carbohydrate: 0,1 g of which sugars: 0,1 g Protein: 24,4 g Salt: 6 g Typical value per 100 g |
The producer
Macelleria Marini - Ferruccia Agliana (PT) - Tuscany
Why we chose them
Macelleria Marini was founded in 1904 by Angelo Marini in the small village of Ferruccia Agliana (PT). During those years the nephew of Angelo,
Lido, and his son Marco, were also involved in the butchery.
Today the family company is run by Marco and his wife, Patrizia, together with their sons, Nicola and Manuel.
In 2007 the ancient butcher shop was replaced by a new one, build in a farmhouse very closed to the old shop.
The cellars of the farmhouse are now used for maturing their hams.
Macelleria Marini has for the last four generations been processing pork.
The careful choice of the meat and the rest of the ingredients, the ancient method of processing the meat and the seasoning in air are some of the
secrets of the quality of the Tuscan salamis produced by Nicola and Manuel Marini and his parents, all according to family traditions.
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