The product
Made from the meat of our own Cinta Senese pigs, which have roamed freely in the fields surrounding Borgo Corboli. The Toscano salami is made from the shoulder, saddle and other lean cuts. Each salami, prior to maturing, weighs about 700 – 730 grams.
Method
The lean meat is cut and minced. The lard is cut into cubes. All the ingredients are mixed together for about 20 minutes before being put into a gut/cowl. The salami is then kept for 8 months in a dry, dark place at a temperature of around +4 C.
Free from all artificial ingredients.
Characteristics:
Full flavoured, intense red in colour with slashes of white, coarse consistency.
Serving suggestions
Best cut thinly, by hand, and served on slices of Tuscan bread.
Prato September 8th 2010 Historical Procession
