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.
Wędliny
Wędliny z Toskanii są uznawane na całym świecie za symbol jakości i doskonałości.
Wystarczy wspomnieć takie produkty jak Finocchiona, Prosciutto, Salami, Guanciale, Lardo i Capocollo.
Starożytna toskańska sztuka rzeźnicza jest na wyciągnięcie ręki!
Salami | Cinta Senese | Guanciale | Kiełbasy | Prosciutto | Dzik
✅100% z Toskanii
✅Ręcznie wytwarzane zgodnie z wielowiekową tradycją
✅Szybka i bezpieczna wysyłka
Wystarczy wspomnieć takie produkty jak Finocchiona, Prosciutto, Salami, Guanciale, Lardo i Capocollo.
Starożytna toskańska sztuka rzeźnicza jest na wyciągnięcie ręki!
Salami | Cinta Senese | Guanciale | Kiełbasy | Prosciutto | Dzik
✅100% z Toskanii
✅Ręcznie wytwarzane zgodnie z wielowiekową tradycją
✅Szybka i bezpieczna wysyłka
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48 produktów
48 produktów
Finocchiona IGP Falorni: The King of Tuscan Cured Meats
The Finocchiona IGP Falorni is more than just a salami, it is a journey into the heart of Tuscan culinary tradition. Aged for at least 7 to 8 weeks to reach its peak flavor, this traditional fennel salami offers a texture that is truly unique and a refreshing, aromatic profile thanks to the hand-selected fennel seeds. It is a product that speaks of history, patience, and uncompromising quality.
Serving Suggestions and Pairings
To enjoy the Finocchiona IGP at its best, we recommend serving it in thin slices alongside a glass of robust Chianti Red wine. The wine’s structure perfectly balances the aromatic fennel notes of the meat. For a complete Tuscan appetizer experience, pair it with:
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Tuscan Pecorino Cheese: Both semi-stagionato (semi-matured) and stagionato (aged) varieties provide the perfect contrast to the richness of the salami.
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Vegetables in Oil: Enhance the flavor profile with artisan-made pickled or preserved vegetables.
Antica Macelleria Falorni: Two Centuries of Excellence
The story of the Falorni family began in 1806 in the historic center of Greve in Chianti. For over two centuries, through nine generations of master butchers, the family has handed down the secrets of ancient recipes and artisanal knowledge. Today, the company still resides in the heart of the Chianti Classico region, maintaining the same commitment to excellence that defined its beginnings.
At Antica Macelleria Falorni, high quality is a daily promise and a deep responsibility toward their long history. Their production philosophy is centered on natural, slow-maturing processes. They avoid the use of techniques or enzymes that accelerate transformation, allowing their cured meats to mature according to the natural rhythm of time. This dedication results in cold cuts that are not just high quality, but simply delicious.
Why Choose Finocchiona IGP Falorni
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Authentic IGP Certification: Crafted according to strict regulations to guarantee its geographic origin and quality.
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Natural Maturation: Slow-cured without the use of artificial accelerants.
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Masterful Heritage: Produced by one of the oldest and most respected butcher shops in Tuscany.
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Unique Flavor Profile: An unmistakable aroma and freshness that only wild fennel seeds can provide.
Label:
Antica Macelleria Falorni Via di Colognole 67 Greve in Chianti (Florence)
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 a 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
Non-edible casing
Store in a cool place
Salami toskańskie Macelleria Belli Notatki degustacyjne:Dzięki zastosowanym przyprawom ma intensywny i aromatyczny smak oraz długotrwały posmak, a jego konsystencja jest miękka i zwarta, ale nie zbyt tłusta.
Składniki:
Produkt otrzymywany poprzez zmielenie chudych i tłustych części wieprzowiny, zmieszanych z odrobiną świeżo zmielonego czosnku, solą, grubo mielonym pieprzem i pokrojonym w kostkę tłuszczem. Powstałą mieszankę nadziewa się do specjalnych syntetycznych osłonek.
Składniki:
Produkt otrzymywany poprzez zmielenie chudych i tłustych części wieprzowiny, zmieszanych z odrobiną świeżo zmielonego czosnku, solą, grubo mielonym pieprzem i pokrojonym w kostkę tłuszczem. Powstałą mieszankę nadziewa się do specjalnych syntetycznych osłonek.
Historia Macelleria Belli:Ich historia zaczyna się w małym gospodarstwie na toskańskiej wsi, otoczonym cyprysami i położonym bardzo blisko miasta Pienza.
Pod koniec lat 60. młody mężczyzna o imieniu Alfiero opuścił to gospodarstwo. W poszukiwaniu lepszego losu przybył do małego miasteczka Torrita di Siena, które było wówczas centrum modnego i handlowego życia w okolicy, z dobrze ugruntowaną działalnością i bogatą i zamożną populacją. W tym miasteczku przejął małą masarnię i od tego czasu wszystko, co nastąpiło później, jest historią życia poświęconego pracy i poszukiwaniu tego, co najlepsze, gdzie przez najlepsze rozumie się dobre. Jego doświadczenia z gospodarstwa w Pienza pomogły mu odtworzyć dawne smaki toskańskiej tradycji chłopskiej, aby zaoferować swoim klientom to, co najlepsze pod względem autentyczności i smaku.
Mały sklep mięsny rozrósł się do niewielkiej wędliniarni, w której ożywiono dawne rodzinne przepisy.
Po dołączeniu do firmy kilku członków rodziny spełniło się marzenie: otwarcie dużego sklepu mięsnego z wędzarnią i fabryką szynek tuż za XIV-wiecznymi murami Torrita. Wszystko to miało miejsce w 2002 roku i od tego czasu firma nieustannie się rozwija, dzięki pasji życia spędzonego na poszukiwaniu rozkoszy podniebienia.
How to use the Guanciale di Montalcino :
Pork cheek is used in the preparation of numerous recipes, the most famous being Amatriciana and Pasta alla Carbonara. It can be eaten in thin slices, strips or cubes, in sauces, or is excellent with a slice of toasted bread
Ingredients:
Pork meat, salt, pepper, natural flavors, spices, sucrose, dextrose, antioxidant E301, preservatives: E252-E250 NUTRITIONAL VALUES EU Regulation 1169/2011 Product (g) 100 g Energy (Kj/Kcal) 2329Kj- 564 Kcal Protein (g) 18 g Fats (g) of which saturated 55 g – of which saturated 24 g Carbohydrates (g) of which sugars <0.5- of which sugars <0.5 g Moisture % 22,9 Salt (g) 3.5 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.
How to use the Guanciale from Chianti Falorni:
Ideal for Carbonara, Amatriciana and all your favorite recipes!
In Tuscany, it is also used "raw" on Tagliere for Aperitivo with a glass of red wine.
It is seasoned with salt and pepper until its typical dark, compact outer crust forms. Inside, it maintains a soft heart with a very intense flavour.
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.
Label:
Antica Macelleria Falorni Via di Colognole 67 Greve in Chianti (Florence)
Pork, salt, pepper, garlic, spice mix. Preservative: E252.
Average nutritional values per 100 grams of product:
Energy 2395 kJ
Energy Kcal 580
Total fat 57.6
Saturated fatty acids 19.6
Total carbohydrates <0.10
Sugars <0.10
Protein 15.48
Salt 4.08
Gluten-free
Store in a cool place
Salam z Montalcino Wędliny
Salami spożywa się głównie w postaci naturalnej, w połączeniu z chlebem i serem. Można je wykorzystać w wielu rustykalnych przepisach do przyprawiania pikantnych ciast.
Składniki:
Wieprzowina, sól, pieprz, naturalne aromaty, sacharoza, dekstroza, przeciwutleniacz E 301, konserwanty: E252 – E 250. WARTOŚCI ODŻYWCZE Rozporządzenie UE 1169/2011 Produkt (g) 100 g Energia (Kj/Kcal) 341 Kcal -1418 Kj Białko (g) 26 g Tłuszcze (g) w tym nasycone 26,1 g – w tym nasycone 14,4 g Węglowodany (g) w tym cukry 0,7 g – w tym cukry 0,7 g Wilgotność % 40,8 Sól (g) 5,2 g
Salami spożywa się głównie w postaci naturalnej, w połączeniu z chlebem i serem. Można je wykorzystać w wielu rustykalnych przepisach do przyprawiania pikantnych ciast.
Składniki:
Wieprzowina, sól, pieprz, naturalne aromaty, sacharoza, dekstroza, przeciwutleniacz E 301, konserwanty: E252 – E 250. WARTOŚCI ODŻYWCZE Rozporządzenie UE 1169/2011 Produkt (g) 100 g Energia (Kj/Kcal) 341 Kcal -1418 Kj Białko (g) 26 g Tłuszcze (g) w tym nasycone 26,1 g – w tym nasycone 14,4 g Węglowodany (g) w tym cukry 0,7 g – w tym cukry 0,7 g Wilgotność % 40,8 Sól (g) 5,2 g
Historia firmy Montalcino Salumi:Firma Montalcino Salumi została założona ponad 15 lat temu przez grupę osób posiadających duże doświadczenie w dziedzinie przetwórstwa mięsa wieprzowego. Firma zajmuje się produkcją wysokiej jakości toskańskich wędlin. Jest znana z przetwórstwa mięsa wieprzowego i dziczyzny oraz produkcji wędlin o tradycyjnych smakach, bez alergenów i glutenu. Wędliny są wytwarzane ze starannie wyselekcjonowanego mięsa pochodzącego z gospodarstw prowadzonych zgodnie z surowymi normami higienicznymi i żywieniowymi.
Salami z dzika Sergio Falaschi
Jak spożywać kiełbasę z dzikaZapach i smak autentycznej ziemi. Salami z dzika Sergio Falaschi polecamy jako aperitif lub przystawkę, w połączeniu z kieliszkiem wyśmienitego czerwonego wina chianti i półdojrzałym toskańskim serem pecorino.
Składniki:
składniki: mięso dzika 80%, wieprzowina, tłuszcz wieprzowy, sól, pieprz, czerwone wino, czosnek, zioła, dekstroza, naturalne aromaty. Przed spożyciem należy ponownie natlenić. Średnia wartość odżywcza na 100 gramów produktu: wartość energetyczna 1830 kJ-440 kcal, tłuszcz 33 g, w tym kwasy tłuszczowe nasycone 13 g, węglowodany 0,1 g, w tym cukry <0,5 g, białko 35 g, sól 4,6 g.
Jak spożywać kiełbasę z dzikaZapach i smak autentycznej ziemi. Salami z dzika Sergio Falaschi polecamy jako aperitif lub przystawkę, w połączeniu z kieliszkiem wyśmienitego czerwonego wina chianti i półdojrzałym toskańskim serem pecorino.
Składniki:
składniki: mięso dzika 80%, wieprzowina, tłuszcz wieprzowy, sól, pieprz, czerwone wino, czosnek, zioła, dekstroza, naturalne aromaty. Przed spożyciem należy ponownie natlenić. Średnia wartość odżywcza na 100 gramów produktu: wartość energetyczna 1830 kJ-440 kcal, tłuszcz 33 g, w tym kwasy tłuszczowe nasycone 13 g, węglowodany 0,1 g, w tym cukry <0,5 g, białko 35 g, sól 4,6 g.
Sergio FalaschiSergio Falaschi to kawałek historii małej wioski San Miniato. Rodzina Falaschi, zajmująca się rzeźnictwem od 1925 roku, przyczyniła się do rozwoju tradycji rzeźniczej w Toskanii i do dziś jest ambasadorem i strażnikiem starożytnych tradycji toskańskich. Słynie z przetwórstwa dziczyzny i produkcji doskonałych wędlin, w tym Finocchiona IGP. Jednak ich dumą i radością jest Mallegato di Pisa, produkt tak wyjątkowy i niepowtarzalny, że znalazł się wśród regionalnych produktów Slow Food.
How to use the Capocollo di Montalcino :
Capocollo di montalcino is perfect to accompany your aperitifs accompanied by a red wine and Tuscan Pecorino cheese.
Ingredients:
Pork, salt, pepper, spices, natural flavors, dextrose, antioxidant E 301, preservatives: E252-E250 NUTRITIONAL VALUES EU Regulation 1169/2011 Product (g) 100 g Energy value (Kj/Kcal) 1316 Kj – 317 Kcal Protein (g) 25,1 g Fats (g) of which saturated 23.8 g – of which saturated 12.4 g Carbohydrates (g) of which sugars 0,5 g – of which sugars 0,5 g Moisture % 45,5 Salt (g) 3.8 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.
Fresh Tuscan Sausages Sergio Falaschi
Fresh sausage from Tuscany is distinguished by its strong flavour, intense aroma and soft, succulent texture. It is a typical Tuscan product, particularly appreciated by gourmets and lovers of quality meat.
This product is made to order and will be produced/packaged exclusively for your order.
Orders containing this product will only be shipped on Mondays or Tuesdays (to ensure temperature-controlled delivery and delivery by Friday).
Our team may contact you to request a surcharge on express shipping if the destination is remote (more than 4 working days' travel time).
Label:
SERGIO FALASCHI MEAT AND SAUSAGES
SAN MINIATO (RI) - 0571/408153
T CE
CLASSIC SAN MINIATO SAUSAGE SV
Ingredients: Fresh pork, salt, pepper, dextrose, garlic, antioxidants: E301, preservatives: E252.
ORIGIN: ITALY
CONSUME THE PRODUCT AFTER COOKING
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 1613kJ/390Kcal - Fat 36g of which saturated acids 13g - Carbohydrates 1.7g of which sugars <0.5g - Protein 15g - Salt 2g
TRACEABILITY IT 404 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.
Kiełbaski z dzika Sergio Falaschi
Jak spożywać kiełbaski z dzikaZapach i smak autentycznej ziemi. Kiełbaski z dzika Sergio Falaschi polecamy jako aperitif lub przystawkę, w połączeniu z kieliszkiem wyśmienitego czerwonego wina chianti i półdojrzałym toskańskim serem pecorino.
Składniki:
mięso dzika, mięso wieprzowe, tłuszcz wieprzowy, sól, pieprz, czosnek, zioła aromatyczne, dekstroza, naturalne aromaty
Jak spożywać kiełbaski z dzikaZapach i smak autentycznej ziemi. Kiełbaski z dzika Sergio Falaschi polecamy jako aperitif lub przystawkę, w połączeniu z kieliszkiem wyśmienitego czerwonego wina chianti i półdojrzałym toskańskim serem pecorino.
Składniki:
mięso dzika, mięso wieprzowe, tłuszcz wieprzowy, sól, pieprz, czosnek, zioła aromatyczne, dekstroza, naturalne aromaty
Sergio FalaschiSergio Falaschi to kawałek historii małej wioski San Miniato. Rodzina Falaschi, zajmująca się rzeźnictwem od 1925 roku, przyczyniła się do rozwoju tradycji rzeźnictwa wieprzowego w Toskanii i do dziś jest ambasadorem i strażnikiem starożytnych tradycji toskańskich. Słynie z przetwórstwa dziczyzny i produkcji doskonałych wędlin, w tym Finocchiona IGP. Jednak ich dumą i radością jest Mallegato di Pisa, produkt tak wyjątkowy i niepowtarzalny, że znalazł się wśród regionalnych produktów Slow Food.
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.
Cinta Senese DOP Sausages Renieri
The color in the product is finely ground to taste at its best, which can sometimes be pale pink, and is to be considered natural, an indication of absolute genuineness.
Ingredients:
Pork, 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.
Salamo toskańskie z Chianti Falorni
Ta tradycyjna salami toskanska, wytwarzana z lokalnych, wyselekcjonowanych świń, idealnie pasuje do aperitivo w stylu toskańskim!Doskonale komponuje się z butelką wina Chianti, kawałkiem sera Pecorino di Pienza i dżemami owocowymi.
Ta tradycyjna salami toskanska, wytwarzana z lokalnych, wyselekcjonowanych świń, idealnie pasuje do aperitivo w stylu toskańskim!Doskonale komponuje się z butelką wina Chianti, kawałkiem sera Pecorino di Pienza i dżemami owocowymi.
Historia Greve in Chianti:Od 1806 roku. Ich historia jako rzeźników i mistrzów rzeźniczych sięga ponad dwóch wieków wstecz. Wszystko zaczęło się w samym sercu Chianti Classico, w Greve in Chianti, gdzie firma nadal ma swoją siedzibę. Antica Macelleria Falorni produkuje wysokiej jakości wędliny i wyroby wędliniarskie, przekazując z pokolenia na pokolenie (od 9 pokoleń) sekrety starożytnych receptur i rzemieślniczą wiedzę na temat przetwórstwa, szanując tradycyjne receptury i wiedzę. Wysoka jakość to codzienne zobowiązanie dla Macelleria Falorni, odpowiedzialność wobec swojej historii. Z tego powodu codziennie produkuje po prostu pyszne wędliny. Długie i powolne procesy dojrzewania pozwalają wędlinom dojrzewać w naturalny sposób, bez pomocy technik i enzymów przyspieszających ich transformację.
Składniki
Wieprzowina, sól, dekstroza, pieprz, czosnek. Przeciwutleniacz: E300. Konserwanty: E250, E252.
147 g mięsa wieprzowego do produkcji 100 g salami
ŚREDNI WARTOŚCI ODŻYWCZE NA 100 G PRODUKTU
Wartość energetyczna Kj 1700
Wartość energetyczna Kcal 411
Tłuszcz ogółem 31,7
Kwasy tłuszczowe nasycone 12,8
Węglowodany ogółem 0,4
Cukry <0,1
Białko 30,9
Sól 5,83
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.
Cinta Senese DOP LArd Renieri:
Richer in oleic acid, lard from 'Cinta Senese DOP' has a very soft consistency and is very pleasant to the palate.
It is kept under salt in steel basins for more than 6 months with the addition of garlic, pepper and herbs.
Ingredients:
Cinta Senese PDO pork fat, salt, spices and herbs.
WITHOUT GLUTEN, PRESERVATIVES, LACTOSE AND SUGAR.
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.
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.
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.
Label:
SERGIO FALASCHI CARNI E SALUMI SAN MINIATO (PI) - ORDINI@SERGIOFALASCHI
FINOCCHIONA IGP
CE
Ingredients: Pork, salt, fennel seeds, red wine (SULPHITES). Broken pepper, dextrose, ground pepper, garlic, antioxidants: E300-E301.
Preservatives: E252
Storage: Keep refrigerated between 0 and 4°C. Remove from vacuum packaging and allow to breathe before consumption.
NUTRITIONAL DECLARATION (AVERAGE VALUES per 100g) Energy value 1594KJ/385kcal Fat 33g of which saturated acids 11g Carbohydrates 0.30 of which sugars
Protein 219 Salt (sodium x 2.54) 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.
Dojrzewająca pancetta z Colonnata Larderia Mafalda
Wysokiej jakości chudy boczek pokrojony i zapakowany w plastry, charakteryzujący się intensywnym smakiem i aromatem.
Składniki:
Boczek wieprzowy, naturalna sól morska, czarny pieprz, czosnek, rozmaryn, przyprawy i zioła. Wartość energetyczna 1408 KJ/100 g 337 Kcal/100 g Tłuszcze 28 g/100 g, w tym kwasy tłuszczowe nasycone 9, 6 g/100 g Węglowodany <0,5 g/100 g, w tym cukry <0,5 g/100 g Białko 21 g/100 g Sól 2,5 g/100 g
Wysokiej jakości chudy boczek pokrojony i zapakowany w plastry, charakteryzujący się intensywnym smakiem i aromatem.
Składniki:
Boczek wieprzowy, naturalna sól morska, czarny pieprz, czosnek, rozmaryn, przyprawy i zioła. Wartość energetyczna 1408 KJ/100 g 337 Kcal/100 g Tłuszcze 28 g/100 g, w tym kwasy tłuszczowe nasycone 9, 6 g/100 g Węglowodany <0,5 g/100 g, w tym cukry <0,5 g/100 g Białko 21 g/100 g Sól 2,5 g/100 g
Historia Larderia Mafalda:„Larderia Mafalda” to najstarsza spiżarnia w Colonnata, istniejąca już w 1930 roku, kiedy to „smalec” był potrawą ubogich. Jakość Lardo di Colonnata IGP Mafalda wynika z doskonałych surowców i połączenia rzemieślniczej dbałości o produkt z normami bezpieczeństwa najnowocześniejszych przedsiębiorstw. Smalec wieprzowy dojrzewający w tej miejscowości ma właściwości organoleptyczne, które odróżniają go od wszystkich innych. Ponadto umiejętne przyprawianie pozwala smalcu zmiękczyć się i nabrać szczególnie intensywnego i przyjemnego aromatu oraz zapachu.
How to use the Slice of Chianti Prosciutto:
From local and selected pigs, this traditional Prosciutto ham of Chianti is ready to be cutted for a Tagliere and Aperitivo.
Goes perfectly with Chianti red wine and Pecorino Riserva.
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.
Label:
Antica Macelleria Falorni Via di Colognole 67 Greve in Chianti (Florence)
Ingredients
Pork, salt. Sugars: dextrose, sucrose. Flavours and spices
AVERAGE NUTRITIONAL VALUES PER 100 GRAMS OF PRODUCT
Energy 1111 kJ
Energy Kcal 266
Total fat 16.8
Saturated fatty acids 5.9
Total carbohydrates 0.1
Sugars 0.1
Protein 28.7
Salt 5.3
Store in a cool place
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 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.
The history of La Bottega di Adò:
La Bottega di Adò was founded in 1992. It is a state-of-the-art workshop specially built in Montignoso in the heart of the Apuan Alps. It is perfectly equipped in terms of technology and structure and ensures production at a national level in accordance with current EEC standards. But while the mind is modern and rational, the heart remains that of the great-grandfather, and the aromatics are still crushed in a marble mortar to capture the true flavors of the past. The spices are carefully selected from the best importers and ground on the spot to preserve their full aroma.
Lardo di Colonnata IGP , Taste notes :
Lardo di Colonnata is white, almost pinkish: sometimes you may be lucky enough to find the so-called ‘stripe’ of a deep pink color, which adds to its visual beauty and enhances its taste. The upper part is covered with a good thickness of sea salt, grey-black in appearance due to the spices with which it is soaked
Label:
VACUUM PACKED
STORE AT: 0°C / +4°C
EXPIRY DATE: 180 days
ALLERGENS: NO
Seasoned Lard in Marble Basin
Average nutritional values per 100g of product:
energy value 3302kj-803kcal
Fat 87.70 g, of which saturated 36.21 g
Carbohydrates 0.41 g, of which sugars 0.02 g
Protein 2.96 g
Salt 2.45 g
Mortadella di Prato "Slow Food Presidium"
The typical flavor of ‘Mortadella di Prato’ is given by the contrast between the warm and pungent note of the spices, garlic and sea salt, and the sweet and delicate one of the alkermes. The aroma is penetrating, spicy with a hint of alkermes from the first impact. Its specificity is also reinforced by the choice of cuts of meat used, the traditional and consolidated processing and the particularity of the ingredients, characteristics that make it unique in the Italian gastronomic panorama. Another particular aspect is that cooking is preceded by stewing, which must take place in dedicated premises that ensure progressively decreasing temperatures and increasing humidity, so as to ensure prolonged and gradual drying of the product.
Ingredients:
pork, alkermes salt, pepper, natural flavouring, antioxidant E301, preservative E250. average nutritional values per 100 grams of product: energy value 1206kj-291kcal fat 24g of which saturated fatty acids 9g carbohydrates 0.7g of which sugars 0g protein 18g salt 2,4g
Salumificio Conti
The producer, Salumificio Conti, works combining the best artisan tradition with the most modern and innovative qualitative techniques while respecting the genuineness; has been the choice that has characterized the activity of the Salumificio Conti di Prato, thus managing to blend intelligence with passion and profession, making itself known and appreciated by the most demanding customers. In 1965, driven by a real passion for their work, the Conti brothers opened their own butcher’s shop, an activity that has developed through a growth that has been able to safeguard important values such as the careful choice of meat coming only from selected farms, processing procedures carried out with the utmost care and perfect seasoning carried out in special controlled rooms. From the entry of the raw materials to the production of the finished product, the Salumificio Conti encompasses all the production phases, carried out with many years of experience, responding to the ever-increasing demands in terms of both quantity and quality. Needless to mention that Mortadella di Prato PGI is the flagship and most famous product.
Guanciale Il Borgo additional information:
is a high-quality artisanal product that is sure to delight the most discerning palates. This guanciale is made using only selected ingredients and following traditional production methods.
Label:
SALUMI IL BORGO SRL - Via Toscana, 183 Monteroni d'arbia (51) GUANCIALE DI SUINO INGREDIENTS: PORK FROM ITALY, PEPPER, SALT, GARLIC, CHILLI PEPPER WITHOUT ADDED NITRITES OR NITRATES. STORE IN A COOL, DRY PLACE. SOLD BY WEIGHT. NUTRITIONAL INFORMATION AVERAGE VALUES PER 100 g Energy 1722 Kj/415 Kcal: Protein 26 g: Fat 35 g of which saturated fatty acids 11.8 g: Carbohydrates 0.2 g of which sugars 0.1 g. Salt 2.5 g
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 Salame Cacciatore with Truffle
Truffle falvoured Cacciatore salame from San Miniato, perfect to enrich your aperitivo Toscano!
Label:
SERGIO FALASCHI CARNI E SALUMI SAN MINIATO (PI) - ORDINI@SERGIOFALASCHI.I
M8AQU
CE
SALAME CON TARTUFO SV
Ingredients: Pork, salt, fresh truffle (1%), natural flavourings, flavouring, dextrose, pepper, antioxidants: E301-300
preservatives: E252.
ORIGIN: ITALY
Storage: 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 1387kJ / 335Kcal - Fat 29.8g of which saturated acids 9.6g - Carbohydrates 1.6g of which sugars <0.5g - Protein 15.1g - Salt 2.3g
TRACEABILITY: IT 1676M 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.
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