Tarjeta técnica

• Producto en: Tuscany
• Certificación: D.O.P.
• Empaquetado:  
• Entrega a:  
• Incoterms: Por negociar
• Cantidad disponible anual: -
• Banco de referencia:  
• Modalidad de pago:  
• Disponibilidad de muestras: Si

Descripción

Cinto Toscano DOP certified pork, from animals butchered at 12-15 months, is used to make this delicacy. The lean meat, which is minced finely, and the fat, in cubes, are mixed together with salt, grains of pepper, red wine, garlic and sugar. The mixture is then stuffed into pig or beef entrails. The salami is matured from 20 days to 12 months depending on the size. After a period of 4 months, the bigger salamis are rubbed down with treated fat. This helps prolong the maturing stage and therefore intensify the taste.

Cottage Food selection of  pork Cinto Toscano to proposes the traditional prosciutto, salami, finocchiona, rigatino, lombo, capocollo, lard, sausage and soprassata.

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