Tuscan Salami - Filiera Valdichiana
Tuscan Salami - Filiera Valdichiana is a salami made with pure pork from pigs reared in the wild in Tuscany. The coarse grinding of the meat ensures that the lean and fat parts are clearly distinguishable, with the latter being a bright white color. On the palate the hints of aromatic herbs and spices stand out, in particular black pepper in grains.
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Tuscan Salami - Filiera Valdichiana.
For the Tuscan Salami - Filiera Valdichiana only selected parts of pure pork are used. The meat used for the production are from pigs reared in the wild or semi-wild, all born, raised and slaughtered in Tuscany.
At the sight the spots of the fat part of the cubed lard stand out, which are of an intense white and clearly visible on the dark red of the lean part. The coarse grinding, in fact, creates a heterogeneous mixture, not mixing the different parts of the meat before being flavored with garlic and spices and stuffed into natural casings. On the latter there is a thin layer of mold which, created during the long seasoning, helps the characteristics of the product to remain intact throughout the conservation, which can last up to about 4 months when closed, and several weeks in the fridge after cut.
The Tuscan Salami immediately gives the taste buds a strong and intense taste, rather salty when tasted. The flavor of the meat is accompanied by slight hints of garlic and notes of aromatic herbs, which balance and the spiciness of the black pepper added in whole grains during grinding. Acid notes are completely absent among the perceptible flavors, thanks to the correct drying and seasoning of the product.
An ideal combination for this Tuscan Salami - Filiera Valdichiana is the one with cheeses such as “Giovane” Slightly Aged Pecorino or “Primo Sale” Slightly Aged Pecorino Cheese in a sandwich. Even a cutting board enriched with walnuts and figs, as in the famous Tuscan summer appetizer, can be an excellent idea for a further gift to your palate.
When it comes to wines, however, it is almost a must to accompany a good red wine, perhaps a “Chianti” - Camperchi which, between one slice and the next, helps to clean the salami from the mouth.
Size: 450 g. Vacuum packed product.
Ingredients: Pork, salt, pepper, garlic, flavorings, spices, herbs, natural flavors, sucrose, dextrose, antioxidants: E 300, E 301, preservatives: E 250, E 252. Inedible casing.
How to store: Store in the fridge between 0° C - +4° C.
Average expiry: 120 days.
Average nutritional values for 100 g of product - Product features
- Energy (kJ/kcal)
- Fat (gr.)
- Of which saturates (gr.)
- Carbohydrate (gr.)
- of which sugars (gr.)
- Protein (gr.)
- Salt (gr.)
- Type of
- Tuscan Salami
- Type Of Meat
- Wild Tuscan Pig
- Vacuum Packed
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Tuscan Salami is an artisanal sausage typical of the Tuscan gastronomic tradition, made according to an ancient recipe handed down for centuries. It is characterized by a soft and compact consistency, bright red color and a particularly intense taste, enriched with spices and aromas. This version of Tuscan Salami has a net weight of about 400 g and is vacuum packed.
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