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.
Wild zwijn
Voor elke vleesliefhebber is er het echte vlees van het Toscaanse everzwijn!Het Toscaanse everzwijn is over de hele wereld beroemd om zijn kwaliteit en smaak.
In onze selectie vind je: salami en worsten die in de Maremma worden gemaakt volgens aloude tradities, met een intense en unieke smaak. We hebben ook niche producten zoals de Wild zwijn Prosciutto rijk en aromatisch,
100% Toscaans everzwijn
Ambachtelijke producten
Snelle en veilige verzending
In onze selectie vind je: salami en worsten die in de Maremma worden gemaakt volgens aloude tradities, met een intense en unieke smaak. We hebben ook niche producten zoals de Wild zwijn Prosciutto rijk en aromatisch,
100% Toscaans everzwijn
Ambachtelijke producten
Snelle en veilige verzending
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6 producten
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.
Label:
SIO FALASCHI CARNI E SALUMI
SAMINIATO (PI) - ORDINI@SERGIOFALASCHI.I
SALAME DI CINGHIALE TOSCANO SV
Ingredienti: Carne di cinghiale (60%), carne di Sino, sale bepe. aromi naturali, destrosio, aglio, erbe aromatiche.
antiossidanti: E301-E300, conservanti:E252
ORIGINE: ITALIA - CINGHIALE CACCIATO PROVENIENZA
TOSCANA
Modalità di conservazione: Mantenere in frigo tra 0 e 4°C. Aprire dal sottovuoto e riossigenare prima del consumo.
DICHIARAZIONE NUTRIZIONALE (VALORI MEDI x 100g). Valore energetico 1830kJ/440Kcal - Grassi 33g di cui acidi saturi 13g-Carboidrati 0,1g di cui zuccheri <0.5g - Proteine 35g - Sale 4,6g
RACCIABILITA': IT 9-183L CE
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 meat, wild boar meat, salt, pepper, dextrose, natural flavorings, spices sucrose, E300 antioxidant, E252, E250 preservatives, Allergen and gluten-free product. NUTRITIONAL VALUES EU Regulation 1169/2011 Product (g) 100 gr Energy (Kj/Kcal) 1677 Kj -403Kcal Protein (g) 36 gr Fats (g) of which saturated 29gr – of which saturated 11 gr Carbohydrates (g) of which sugars lt;0,5gr-thereof sugars lt;0,5 g Moisture % 27,20% Salt 6,2 gr
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.
How to use the wild Boar Sausages
Scent and flavour of an authentic land. We recommend Sergio Falaschi's wild boar sausages as an aperitif or appetiser, accompanied by a glass of divine chianti red wine and semi-matured Tuscan pecorino cheese.
Label:
SERGIO FALASCHI MEAT AND CURED MEATS
SAN MINIATO (PI) - 0571/408153
IT M8A2U CE
SEASONED WILD BOAR SAUSAGE SV
Ingredients: Wild boar meat (60%), pork, salt, natural flavourings, dextrose, garlic, aromatic herbs,
antioxidants: E301, preservatives: E252.
ORIGIN: ITALY - HUNTED WILD BOAR SOURCE
TUSCANY
Storage instructions: Keep refrigerated between 0 and 4°C. Remove from vacuum packaging and allow to breathe before consumption.
NUTRITIONAL INFORMATION (AVERAGE VALUES PER 100g): Energy value 1830kJ / 440Kcal - Fat 33g of which saturated acids 13g - Carbohydrates 0.1g of which sugars <0.5g - Protein 35g - Salt 4.6g
TRACEABILITY: IT 9-183L CE
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.
Wild Boar Salami Macelleria Belli additional information:
Label:
Macelleria Belli s.r.l. - Via P. Garibaldi, 55 Torrita di Siena (SI) Tuscany
Wild Boar Salami
Ingredients: Pork 54%, Wild Boar 41%, Salt, Dextrose, Sucrose, Spices and Natural Flavourings, Antioxidant: E300, Preservatives: E250, E252. Non-edible casing. Store at 0° +4°
Nutritional values per 100g: Energy 1180 kJ 282 kcal Fat 16 g Of which: Saturated 6.9 Carbohydrates 0.7 Of which: Sugars 0g Protein 35 g Salt 4.1 g
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.
dried boar sausages Macelleria Belli tasting notes:
characterised by an intense wild boar flavour, with spices giving them a unique aromatic touch. Tuscan wild boar sausages are typical of Tuscan cuisine
Ingredients:
A product obtained by mincing wild boar meat from culling in the Tuscany region and pork belly meat to soften the mixture; a pinch of fresh minced garlic, salt and pepper are added.
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 Wild Boar Prosciutto:
Perfect with a full-bodied red Tuscan wine and Pecorino Toscano semistagionato.
Garfagnana Master Butcher: Antica Norcineria
The producer, Antica Norcineria, master butchers for four generations. Their story began in the post-war period on the slopes of the Apuan Alps, in the Serchio Valley where the large chestnut forests and terraces sown with spelt bear witness to an ancient rural tradition that is still preserved today. In the beginning, the production and marketing of typical products such as lard, sausage and soppressata was a source of pride for the Antica Norcineria, which became a reference brand for all the genuine products of the Media Valle, Garfagnana and surrounding areas. Today, thanks to them, the peasant memory handed down by their ancestors is handed down and the culture of eating healthy and well is spread. In working the raw materials, L’Antica Norcineria respects the ancient tradition using the processing methods of the past. In fact, all-natural products are used in the preparation of cold cuts.
Label:
Antica Norcineria
High Quality in Garfagnana soc. cop. agroalimentare a.r.l.
Via Rinascimento 6 5025 Ghivizzano (LU)
WILD BOAR HAM
Product NELLO STAB:IT 1292 L CE
INGREDIENTS: WILD BOAR MEAT, SALT, AROMATIC HERBS, SPICES, SUGARS (DEXTROSE), PRESERVATIVE E250. STORE AT +2°C TO +10°C
NUTRITIONAL INFORMATION PER 100G: ENERGY 211KCAL/ 882HJ, FAT IG OF WHICH SATURATED FATTY ACIDS 2.3G, CARBOHYDRATES 16 OF WHICH SUGARS 1G, PROTEIN 36G, SALT 2.2GNet weight0.498 kg
