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Salami and sausages
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Tuscan salami are produced only with italian pork meats. Above all we use the ham part, which gives the salami that peculiar light colour and delicate taste.
They are spiced only with high quality natural aromatic herbs: salt, pepper, fresh garlic. Thanks to the precise handicraft processing we are able to avoid a wide use of additives and preservatives, but instead using only those necessary for an appropriate preservation.
Moreover, an essential phase is represented by the "seasoning" which must be caried out in a fresh and ventilated room for a period of two-four months, during which it gains its peculiar scent and taste.
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Sasuages too are part of tuscan tradition and it is a typical "fresh sausage". Its quality is in inverse relation to the quantity of fat contained, even though the latter presence is essential. The range goes from the traditional pork sausage to the wild boar sausage.
Pork sausages are produced only with italian pork meat, distinguishing themselves for their tempting taste, due to the use of superior selected meat (bacon, ham, shoulder), to be spread on a slice of bread or to be cooked. Its aroma is due to the well-balance between spices and other inggredients such as garlic, pepper and salt.
Dried sausages are obtained by the pork's thinnest meats, then left to dry for some days and, in the end, according to the tuscan tradition, made into sausages and settle to dry near the fire.
Tuscany as symbol of many local specialties has been able to maintain during the years the tradition for the specific high quality products, which are uncomparable, such as "lardo di Colonnata" from the province of Massa Carrara or the "Biroldo" della Garfagnana.
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Particular regard must be dedicated to the millenary tradition of the "Ham".
For long time the Ham had been preserved with a lot of salt and so it was too much "salty". Today, thanks to the improvement of the seasoning techniques (it has at least to season one year), the quantity of salt has been reduced and so its taste is decidedly more "sweet."
However, the top of quality is represented by hams and sausages produced with the Cinta Senese breed.
Among all Italian pigs breeds, "Cinta Senese" is the most important and probably the most ancient one, as properly witnessed by some of Lorenzetti's frescos, which can be seen in the Public Building of Siena and which are dated 1335.
Pigs belonging to this breed have a black bright mantle with a peculiar white band which encircle the withers, goes down along the shoulders and covers the limbs.
Their strong but not heavy body and their long light limbs show clearly their great attitude for movement.
Main features of the Cinta Senese breed are their being rustic, great resistance towards deseases and their skill in grazing .
Properly lean and solid meats are the result reached through the excellent match between genetic features and wild breeding.
On the other hand, Cinta Senese pigs suffer from an intensive breeding, which weaken their features and emphasize fat processing.
Cinta Senese is still a breed under extinction risk and this is the main reason for the difficulty in finding this specific kind of meat, but thanks to the commitment of some breeders, it can be still possible that this ancient and noble breed may win again their place among Tuscany grazings and woods.
Cinta Senese quality meats are obtained from an almost wild breeding in uncontaminated areas matched with natural feeding.
Thanks to the particular characteristics and merits of the Cinta Senese breed, its hams and sausages production has an incomparable taste that broadly justifies the price difference with ones produced with traditional white swine.
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