Tuscan Salami

Tuscan salami

Precious cuts of pork are chosen to produce the salami. The lean part of the fresh meat is ground and kneaded with the fat cubes (obtained from the lard of the animal), typical of Tuscan salami, with the addition of salt, pepper, garlic and red wine.

The mixture obtained is put into natural casing and tied by hand, and the salami is dried in special rooms for a week or so. During this phase and the beginning of aging, the salami removes excess moisture and forms its characteristic white mold over the entire surface. This ensures the correct curing of the product and prevents the growth of pathogenic microorganisms.

The salami is hung in rooms with controlled temperature and humidity for a period ranging from 30 to 60 days, depending on the size.

Salami is one of the classic Tuscan appetizer.

Nutritional facts for 100 g of product

Energy 1310 KJ/ 313 kcal

Fats 24,8 g

Saturated fatty acids 8,6 g

Carbohydrates 0,1 g

Sugars 0,1 g

Proteins 22,4 g

Salt 3,8 g