It has an intense and aromatic flavour due to the spices used and a lingering aftertaste, with a soft and firm but not too oily texture.
Salami
Discover the best artisanal salami from Tuscany on Passione Toscana!
Here you'll find only products from the best local pork artisanal butchers, made with high quality ingredients and following the real and ancient traditional recipes. From the classic Tuscan Salami, with its unmistakable Lard pieces, to Finocchiona IGP, soft and fennel-scented, to Cinta Senese DOP salami, perfect for lovers of the authentic Tuscany flavors.
✅ Genuine ingredients and artisanal processing.
✅ Without added chemical preservatives
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17 products
17 products
Tuscan Salami Macelleria Belli tasting notes:
Ingredients:
Product obtained by mincing lean and fat parts of the pig, mixed with a pinch of freshly minced garlic, salt, coarse pepper and diced fat. The resulting mixture is stuffed into special synthetic casings.
The history of Macelleria Belli:
Their story begins on a small farm in the Tuscan countryside, surrounded by cypress trees and very close to the town of Pienza.
At the end of the 1960s, a young man, Alfiero, moved away from this farm. In search of better fortune, he came to a small town, Torrita di Siena, then the centre of fashionable and commercial life in the area, with well-established activities and a rich and prosperous population, In this town he took over a small butcher's shop and since then everything that followed is the story of a life dedicated to work and the search for the best, where by best is meant good. His experiences at the Pienza farm, in fact, helped him recreate the ancient flavours of the Tuscan peasant tradition, to offer his customers the best in terms of genuineness and tastiness.
The small butcher's shop expanded to become a small charcuterie where these ancient family recipes were revived.
After several family members joined the company, a dream came true: the opening of a large butcher's shop with a charcuterie and ham factory attached just outside the 14th-century walls of Torrita. All this happened in 2002 and since then the business has done nothing but grow, thanks to the passion of a life spent chasing the joys of the palate.
How to use the Finocchiona IGP Falorni:
This traditional fennel salame is aged at least 7-8 weeks.
Its texture is really unique, and the taste is fresh thanks to the fennel seeds.
We suggest to pair the Finocchiona with a good glass of Chianti Red wine and together with Tuscan pecorino cheese, both semistagionato and stagionato, and with vegetables in oil.
The history of Greve in Chianti:
Since 1806. Their history as butchers and master butchers goes back over two centuries. It all began in the heart of Chianti Classico, in Greve in Chianti, where the company still resides. Antica Macelleria Falorni produces high-quality Cured meats and cold cuts, handing down from father to son (for 9 generations) the secrets of ancient recipes and the artisan knowledge of processing, respecting traditional recipes and knowledge. High quality is a daily commitment for Macelleria Falorni, a responsibility towards its history. For this reason, they produce, every day, simply delicious cold cuts. Long and slow-maturing processes allow their cured meats to mature naturally, without the aid of techniques and enzymes that accelerate their transformation.
Ingredients
Pork, salt, dextrose, fennel seeds (0.33%), peppercorns, ground pepper, garlic. Antioxidants: E300.
Preservatives: E252.
147 g of pork to produce 100 g of salami
Certified by control body authorised by MIPAAFT
average nutritional values per 100 g of product
Energy Kj 1800
Energy Kcal 433
Total fat 34.6
Saturated fatty acids 14.1
Total carbohydrates 0.4
Sugars < 0.1
Protein 30
Salt 5.16
How to use the wild Boar Sausages
Scent and flavour of an authentic land. We recommend Sergio Falaschi's wild boar salami as an aperitif or appetiser, accompanied by a glass of divine chianti red wine and semi-matured Tuscan pecorino cheese.
Ingredients:
ingredients: wild boar meat 80%, pork , pork fat, salt pepper , red wine, garlic, herbs, dextrose, natural flavouring. re-oxygenate before consumption average nutritional values per 100 grams of product : energy value 1830kj-440kcal fat33g of which saturated fatty acids 13g carbohydrates 0.1g of which sugars <0.5g protein 35g salt 4.6g
Sergio Falaschi
Sergio Falaschi is a piece of history in the small village of San Miniato. Butchers since 1925, the Falaschi family contributed to the pork butchering tradition of Tuscany and are still today ambassadors and guardians of ancient Tuscan traditions. They are famous for processing games and producing excellent cured meats, including the Finocchiona IGP. Their pride and joy, however, is the Mallegato di Pisa, a product so exceptional and unique that it is among the region’s slow food presidia.
How to use the Salame di Montalcino :
Salami is mainly used au naturel, accompanied by bread and cheese. It can be used in many rustic recipes to flavour savoury pies
Ingredients:
Pork, salt, pepper, natural flavors, sucrose, dextrose, antioxidant E 301, Preservatives: E252 – E 250. NUTRITIONAL VALUES EU Regulation 1169/2011 Product (g) 100 g Energy (Kj/Kcal) 341 Kcal -1418 Kj Protein (g) 26g Fats (g) of which saturated 26.1 g – of which saturated 14.4 g Carbohydrates (g) of which sugars 0,7 g- of which sugars 0,7 g Moisture % 40.8 Salt (g) 5.2 g
The history of Montalcino Salumi:
The Montalcino Salumi company was created more than 15 years ago by a group of people with considerable experience in the field of pork meat processing. The company deals with the production of quality Tuscan cold cuts. They are known for processing pork and wild boar meat and for producing salumi with traditional allergen- and gluten-free flavours. Their cured meats are made from carefully selected meat from farms organised in strict compliance with hygiene and nutritional standards.
Tuscan salami Il Borgo additional information:
Ancient recipe with lard cubes and peppercorns and garlic inside the dough.
Ingredients:
The history of Il Borgo:
Salumi il Borgo is a historic company in Monteroni D'Arbia, specialising in the production and sale of hams and typical Tuscan cold cuts. Their family history is made up of craftsmanship and passion for a territory, the Siena area, with a long food and wine tradition.
We only create products of excellence thanks to our highly qualified staff to always guarantee the highest quality. We avoid the use of preservatives and additives, following the natural curing times to ensure that the flavours and aromas remain unaltered.
All meat comes from certified farms in the Sienese territory, where pigs are raised only on natural GMO-free feed
How to use the Doppietta Cinta Senese BIO:
Doppietta Cinta Senese bio il Ghiacciale is perfect to be eaten raw as aperitivo on a Tagliere Toscano with Pecorino and red wine
Ingredients:
ingredients: Cinta Senese pork, salt, pepper, wine, garlic ORGANIC INGREDIENTS without chemical preservatives, gluten, lactose
The history of Il Ghiacciale:
The Il Ghiacciale farm is located on the slopes of Mount Amiata, on the hills of the high Tuscan Maremma where its Cinta Senese pigs grow according to ancient and natural rhythms. With more than 35 hectares of oak and pastures, their pigs grow for at least three years free to graze acorns, berries and tubers according to an ancient tradition that goes perfectly with the precepts of organic and ethical treatment of animals, in order to offer a meat with an unique flavor that is transformed by skilled hands that follow ancient peasant recipes without the aid of dyes or preservatives.
Sbriciolona Renieri additional information:
Sbriciolona is the most characteristic of Tuscan cured meats. It is obtained by finely mincing choice cuts of Cinta Senese meat and adding wild fennel seeds to the mixture.
The consistency is very soft and the slice tends to 'crumble'. The aroma and taste are unmistakable. Free of any allergens, it is stuffed into natural gut.
Ingredients:
Cinta Senese PDO pork 96%, salt, spices.
Antioxidant: Ascorbic acid (E300); Preservative: Potassium nitrate (E252)
GLUTEN-, LACTOSE- AND SUGAR-FREE.
The history of Renieri:
The Renieri family has always tried to tell the story of Tuscan traditions and the culture of good eating in the products they make. It is in this land that one of the oldest Tuscan pig breeds, the Cinta Senese, was born. So they have chosen to safeguard and enhance this breed by dedicating attention to the territory, breeding and production. They have been producing 'Cinta Senese PDO' Prosciutto and typical Tuscan Salumi since 1964, following a family tradition.
They do this by remaining 'artisans', with passion, according to the teachings handed down from father to son, choosing the best raw materials, personally taking care of all production phases, to achieve the quality that distinguishes our products.
Wild Boar Salami Il Borgo additional information:
With certified Tuscan pork and wild boar meat
Ingredients:
Italian pork 35%, Italian pork, salt, dextrose, natural flavouring, pepper, garlic, chilli pepper. antioxidant E301. Preservatives E250,E252
Average nutritional values per 100 grams of product:
energy 336kcal, protein 24g, fat 26g, of which saturated fatty acids 10g, carbohydrates 1.6g, of which sugars 0.6g, salt 3.2g
The history of Il Borgo:
Salumi il Borgo is a historic company in Monteroni D'Arbia, specialising in the production and sale of hams and typical Tuscan cold cuts. Their family history is made up of craftsmanship and passion for a territory, the Siena area, with a long food and wine tradition.
We only create products of excellence thanks to our highly qualified staff to always guarantee the highest quality. We avoid the use of preservatives and additives, following the natural curing times to ensure that the flavours and aromas remain unaltered.
All meat comes from certified farms in the Sienese territory, where pigs are raised only on natural GMO-free feed
How to use the Cinta Senese Salame BIO:
Cinta Senese Salame bio il Ghiacciale is perfect to be eaten raw as aperitivo on a Tagliere Toscano with Pecorino and red wine.
The history of Il Ghiacciale:
The Il Ghiacciale farm is located on the slopes of Mount Amiata, on the hills of the high Tuscan Maremma where its Cinta Senese pigs grow according to ancient and natural rhythms. With more than 35 hectares of oak and pastures, their pigs grow for at least three years free to graze acorns, berries and tubers according to an ancient tradition that goes perfectly with the precepts of organic and ethical treatment of animals, in order to offer a meat with an unique flavor that is transformed by skilled hands that follow ancient peasant recipes without the aid of dyes or preservatives.
Ingredients:
Cinta Senese pork, salt, pepper, wine, garlic. ORGANIC INGREDIENTS: without chemical preservatives, gluten, lactose average nutritional values per 100 grams of product energy value 52kcal fat 3.06g of which saturated fatty acids 1.123g carbohydrates 0g of which sugars 0g protein 5.87g salt 0.12g
How to use the Finocchiona IGP :
Ideal for aperitifs, finocchiona is the salume par excellence of chianti. Scent and flavour of an authentic land. We recommend Sergio Falaschi's finocchiona as an aperitif or appetiser, accompanied by a glass of divine chianti red wine and semi-matured Tuscan pecorino cheese.
Ingredients:
Pork, salt, fennel seeds and flower (wild), ground pepper, peppercorns, garlic wine. average nutritional values per 100 grams of product: energy value 1594kj-385kcal fat 33g of which saturated fatty acids 11g carbohydrates 0.3g of which sugars 0g protein 21g salt (sodium x2.54) 2.8g
Sergio Falaschi
Sergio Falaschi is a piece of history in the small village of San Miniato. Butchers since 1925, the Falaschi family contributed to the pork butchering tradition of Tuscany and are still today ambassadors and guardians of ancient Tuscan traditions. They are famous for processing games and producing excellent cured meats, including the Finocchiona IGP. Their pride and joy, however, is the Mallegato di Pisa, a product so exceptional and unique that it is among the region’s slow food presidia.
Truffle Salami Il Borgo additional information:
Fine-grain dough flavoured
with summer truffle.
with summer truffle.
Ingredients:
The history of Il Borgo:
Salumi il Borgo is a historic company in Monteroni D'Arbia, specialising in the production and sale of hams and typical Tuscan cold cuts. Their family history is made up of craftsmanship and passion for a territory, the Siena area, with a long food and wine tradition.
We only create products of excellence thanks to our highly qualified staff to always guarantee the highest quality. We avoid the use of preservatives and additives, following the natural curing times to ensure that the flavours and aromas remain unaltered.
All meat comes from certified farms in the Sienese territory, where pigs are raised only on natural GMO-free feed
Wild Boar Salami Macelleria Belli additional information:
Its preparation involves the use of lean and fatty meat, spices and red wine from the area, which give it a unique and strong flavour. It has a reddish-brown colour and an intense, spicy aroma.
Ingredients:
A product obtained by mincing wild boar meat from cullings in the Tuscany region and pork belly meat to soften the mixture; a pinch of fresh minced garlic, salt and ground pepper are added. The mixture thus composed is stuffed into special synthetic casings
The history of Macelleria Belli:
Their story begins on a small farm in the Tuscan countryside, surrounded by cypress trees and very close to the town of Pienza.
At the end of the 1960s, a young man, Alfiero, moved away from this farm. In search of better fortune, he came to a small town, Torrita di Siena, then the centre of fashionable and commercial life in the area, with well-established activities and a rich and prosperous population, In this town he took over a small butcher's shop and since then everything that followed is the story of a life dedicated to work and the search for the best, where by best is meant good. His experiences at the Pienza farm, in fact, helped him recreate the ancient flavours of the Tuscan peasant tradition, to offer his customers the best in terms of genuineness and tastiness.
The small butcher's shop expanded to become a small charcuterie where these ancient family recipes were revived.
After several family members joined the company, a dream came true: the opening of a large butcher's shop with a charcuterie and ham factory attached just outside the 14th-century walls of Torrita. All this happened in 2002 and since then the business has done nothing but grow, thanks to the passion of a life spent chasing the joys of the palate.
Salame Cacciatore with Truffle Sergio Falaschi
Chianti
Sergio Falaschi
250g
1320
€13,20
Unit price perSalame Cacciatore with Truffle Sergio Falaschi
Chianti
Sergio Falaschi
250g
1320
€13,20
Unit price perHow to use the Salame Cacciatore with Truffle
Truffle falvoured Cacciatore salame from San Miniato, perfect to enrich your aperitivo Toscano!
Ingredients:
pork, salt, pepper, dextrose, seasonal truffle 2%, natural flavouring average nutritional values per 100 grams of product energy value 1387kj-335 fat 29.8g of which saturated fatty acids 9.6
carbohydrates 1.6g of which sugars <0.5g protein 15g Salt 2.3g"
Sergio Falaschi
Sergio Falaschi is a piece of history in the small village of San Miniato. Butchers since 1925, the Falaschi family contributed to the pork butchering tradition of Tuscany and are still today ambassadors and guardians of ancient Tuscan traditions. They are famous for processing games and producing excellent cured meats, including the Finocchiona IGP. Their pride and joy, however, is the Mallegato di Pisa, a product so exceptional and unique that it is among the region’s slow food presidia.
Salami Cinta Senese DOP Macelleria Belli
Val di Chiana
Macelleria Belli
350g
2100
Salami Cinta Senese DOP Macelleria Belli
Val di Chiana
Macelleria Belli
350g
2100
Salami Cinta Senese DOP Macelleria Belli additional information:
Cinta Senese Tuscan salami has an intense and distinctive flavour. It is characterised by a delicate taste of pork, enriched with natural spices such as black pepper and wild fennel. The texture is firm and soft, with the right balance of fat and lean. In addition, the Cinta Senese meat is highly prized and gives the salami a unique and unmistakable taste.
Ingredients:
100% Cinta Senese meat
The history of Macelleria Belli:
Their story begins on a small farm in the Tuscan countryside, surrounded by cypress trees and very close to the town of Pienza.
At the end of the 1960s, a young man, Alfiero, moved away from this farm. In search of better fortune, he came to a small town, Torrita di Siena, then the centre of fashionable and commercial life in the area, with well-established activities and a rich and prosperous population, In this town he took over a small butcher's shop and since then everything that followed is the story of a life dedicated to work and the search for the best, where by best is meant good. His experiences at the Pienza farm, in fact, helped him recreate the ancient flavours of the Tuscan peasant tradition, to offer his customers the best in terms of genuineness and tastiness.
The small butcher's shop expanded to become a small charcuterie where these ancient family recipes were revived.
After several family members joined the company, a dream came true: the opening of a large butcher's shop with a charcuterie and ham factory attached just outside the 14th-century walls of Torrita. All this happened in 2002 and since then the business has done nothing but grow, thanks to the passion of a life spent chasing the joys of the palate.
Cinta Senese DOP Salami Renieri:
For Cinta Senese DOP Salami Renieri minces the noble cuts and mixes them with salt, pepper and spices, without using sugar, powdered milk or microbial starters. Free of any allergens, it is stuffed into natural gut.
Ingredients:
Cinta Senese PDO pork 96%, salt, spices.
Preservative: Potassium nitrate (E252).
GLUTEN-, LACTOSE- AND SUGAR-FREE.
The history of Renieri:
The Renieri family has always tried to tell the story of Tuscan traditions and the culture of good eating in the products they make. It is in this land that one of the oldest Tuscan pig breeds, the Cinta Senese, was born. So they have chosen to safeguard and enhance this breed by dedicating attention to the territory, breeding and production. They have been producing 'Cinta Senese PDO' Prosciutto and typical Tuscan Salumi since 1964, following a family tradition.
They do this by remaining 'artisans', with passion, according to the teachings handed down from father to son, choosing the best raw materials, personally taking care of all production phases, to achieve the quality that distinguishes our products.
Finocchiona il Borgo
We recommend Finocchiona del Borgo as an aperitif or appetiser, accompanied by a glass of divine red Chianti wine and semi-matured Tuscan pecorino cheese.
Its flavour is one of the most aromatic in the Tuscan region.
The colourinThe product is finely ground to taste at its best.g, which can sometimes be pale pink, is to be considered natural, an indication of absolute genuineness.
The history of Il Borgo:
Salumi il Borgo is a historic company in Monteroni D’Arbia, specialising in the production and sale of hams and typical Tuscan cold cuts. Their family history is made up of craftsmanship and passion for a territory, the Siena area, with a long food and wine tradition.
We only create products of excellence thanks to our highly qualified staff to always guarantee the highest quality. We avoid the use of preservatives and additives, following the natural curing times to ensure that the flavours and aromas remain unaltered.
All meat comes from certified farms in the Sienese territory, where pigs are raised only on natural GMO-free feed
Ruffiana of Casentino Gray Pig Le Selve di Vallolmo
Casentino
Le Selve di Vallolmo
500g
1990
€19,90
Unit price perRuffiana of Casentino Gray Pig Le Selve di Vallolmo
Casentino
Le Selve di Vallolmo
500g
1990
€19,90
Unit price perRuffiana of Casentino Gray Pig Le Selve di Vallolmo Tasting Notes:
E' ottenuta selezionando con cura i tagli di prima qualità fra cui la carne di spalla.
Una volta scelte le carni, vengono condite con sale di Cervia, pepe, e poi macinate con granatura media.
Viene aggiunto anche il finocchio in semi e in fiore.
Le carni vengono poi insaccate in budello naturale di diametro pari a circa 10/12 cm e messi a stagionare.
Ingredients:
Pork from Grigio Casentino pigs, Cervia whole salt, Pepper, Wild fennel, Dextrose, Sucrose, Preservative: E252 Antioxidants: E300
The history of Le Selle di Vallolmo:
The Selve di Vallolmo forests are located in Casentino, a valley surrounded by centuries-old Apennine forests. In this area, still little known to tourists, it has been possible to maintain and preserve the ancient crafts related to agriculture, livestock breeding and cooking, rich in local products. Today, Le Selve di Vallolmo carry on their activity in a sustainable manner and contribute to keeping the traditions of Casentino alive. The company also breeds and processes the famous Grigio del Casentino, a pig native to the area, from which the delicious Prosciutto del Casentino, a Slow Food presidium, is made.
