Macelleria Fabbrini

In the Valdarno region, the production of this unusually large ‘pancetta’ has ancient origins and can be traced back to the need to recover every part of the adult pig. In fact, when refrigeration did not exist, salting was the only way to preserve the meat. The back and belly of the animal, with the valuable presence of the loin, are used to produce this very large stretched pancetta. After the ham has been separated from the front trunk, the central part is boned and trimmed of excess fat. The piece is then rubbed with a first mixture of pepper, coarsely ground red garlic, juniper and other Tuscan spices and finally, put under coarse salt. After salting, which lasts about 10 days, the Tarese is washed, dried, massaged again with garlic and spices and left to mature for a period ranging from 60 to 90 days. It is characterized by a pronounced and at the same time delicate flavor. The fat from the loin of pork gives it its softness and mellowness.