Salame Cinghiale
In Tuscany, dishes and specialties with wild boar are very common. Here, wild boar meat is transformed into a salami, giving the sausage an unmistakable, strong flavor without any off-tone. Experienced butchers have been preparing this specialty for many generations.
Salami al Torro
The unmistakable high shoulder beef bull meat becomes a noble delicacy here. Not only can Florentine steak be cut from Chianina beef. No, the result is a cured sausage specialty of the highest order and finest quality.
Salami piccante
Slightly warming. This is how this spicy salami can be described. A slight hint of peperoncino envelops the palate and throat when enjoying this salami specialty. Can be served with strong red wines and cheese. Always cut into thin slices.
Salami Tartufo
Noble fine-grained salami and truffle as a long-life sausage. This specialty is also typical of the region and is considered one of the best in the industry. Feel the delicate aroma that gradually develops as you enjoy a slice of salami.
Salami Grevigiano
Can be described as a house salami. A salami with a medium-coarse texture, well matured and with an intense and persistent aroma and taste. A specialty that goes on sale around 4 months after maturing.
Salami Nobile
Nobile means fine in structure and grain. But not delicate in taste. On the contrary: this salami specialty develops a veritable flush of taste. Should the writer ever seize the opportunity to make salami himself: this would be the reference / benchmark to be achieved.
Salami Montanaro
Coarser in texture and somewhat stronger in flavor than the Grevigiano. The meat used here is also slightly different. It comes from free-range animals and is more intensively matured. A wonderful centerpiece on a platter with an aperitif or snack.