A very unusual Tuscan Salami. For those who are looking for something outlandish, this is it. An antique way of making good use of all the leftovers (mainly head, skin and tongue) of the pig. The meats are boiled till tender and then chopped. A big casing is used to hold the chopped meat ,the cooking liquid and the various spices (lemon and Orange rind, nutmeg, garlic, and of course salt and pepper). The cooking liquid in the meantime becomes Jelly and associate all the different components, and it becomes a big salami. When it is chopped into cubes, it can be used to enrich a green salad. Most common of all, it is used to prepare mouth watering sandwiches or just as an appetizer!
- Product Name: Tuscan Salami - Salame Toscano
- Product Origin: Italy
- Brand Name: Salumificio Lombardi
very tasty cured, fermented and air-dried meat. the main feature of this tuscan salami is the coarsely minced pork meat and fat. a thorough curing and drying process lasted between 45 to 60 days gives this salami a very distinctive taste. in addition, salt, pepper, garlic and various herbs are added to give additional flavor. it is perfect for all occasions - breadkfast, quick lunch, buffet or simply sliced thin or thick, whatever your preference is, in order to enjoy to the hilt with a little bread and a glass of chianti!
This salami is made according to our old family recipe. The main feature of this salami is the use of fennel +seeds-p1.html" style="text-decoration:underline;font-weight:bold;" target='_blank' Fennel seeds . Finocchiona has been introduced since the medieval period. In ancient times, pepper was very precious because it was imported from the Far East. Whereas fennel seeds were locally produced and where they were in abundance. It is a typical product from Florence and Siena. Now Finocchiona has become a Tuscan classic. It is a ''must'' item in a Tuscan antipasto platter. It is cured and air-dried for 30 to 45 days. Our Finocchiona comes in all sizes - 500g, 1.5kgs, 3kgs, 5kgs and 15kgs. Finocchiona is a soft and not too dried salami. When slice, it should brittle a little and sometimes it is also called Sbriciolona.