Its story..

The Tuscan salami, can boast the honor of being mentioned in one of the classic reference texts of scientific knowledge.

Gaius Plinius the Elder, Roman writer and admiral lived in the first century after Christ, celebrated the noble tradition in one of the passages of his Naturalis Historia:

“… It is in the cradle of Italian language, it is in the heart of Tuscany that pig reaches its excellence, with the production of the true salami … “.

These words give credit to traditional values of this product that interprets so well its ties with a territory appreciated worldwide for its cultural, food and wine heritage.

Tuscan salami is one of the highest expressions of art of exalting the multiple and inimitable flavors that pork can offer.

…how is made, let’s go backstage

For the production of Tuscan Salami we use Italian meats such as pork’s ham, shoulder and lean belly.

The lard, typical connotation of the product, derived from the fat of the pig’s back, cubed in size ranging from 1 cm to half a cm. Meat is ground separately while lard is mixed with salt inside the kneading. Once the grinding is completed, meat is added to the lard together with the mixture of flavors, spices (and additives), able to give personality and characteristic flavor to the product. When this step is completed, we bag the product into natural or synthetic guts; then there is the drying in special rooms that activate the fermentation process. The last act of this complex work is,of course, the seasoning from 20 to 70 days depending on the size of salami.

When the product is well seasoned, it can be finally packaged and / or portioned, then labeled and packed for commercialization for assisted sales or free service.

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