商品の説明

• 生産地 : Tuscany
• 証明書 : D.O.P.
• 梱包 :  
• 発送 :  
• インコタームズ : 応相談
• 年間の生産量 : -
• 主要取引銀行 :  
• お支払い方法 :  
• 見本の有無 : 有り

概要

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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