Name: Tarese del Valdarno "Slow Food Presidium" Macelleria Fabbrini
Brand: Casentino
SKU: 1059
Price: 23.00 EUR
Availability: InStock

Weight

0.7 kg

Taste:

excellent flavour, balanced by Tuscan spices

Goes best with:

Perfect with a full-bodied red Tuscan wine and Pecorino Toscano semistagionato.

Region:

Casentino

How to use the Tarese del Valdarno “Slow Food Presidium”:

Perfect both raw and cooked, excellent in aperitifs and recipes.

Macelleria Fabbrini

In 1948, Mario Fabbrini founded the ‘Macelleria Fabbrini’ in San Giovanni Valdarno, a small town in the province of Arezzo. In addition to his wife Rina, over time his sons, Carlo and Andrea, joined the business and now run the family butcher’s shop, considered one of the oldest in the Valdarno Aretino. Even today, you can still smell the fragrances and aromas of the past as the butchering and processing of meat is done just as it was in the past.

Ingredients:

mixture of pepper, coarsely ground red garlic, juniper and other Tuscan spices and, finally, put in coarse salt, pork

How does the shipping work?

After the order we prepare the shipping in 24-48 hours and delivery within Europe usually takes 3 to 5 days if all products are available.

What is a back-ordered product?

If a product is listed in the cart as "Available to order" or "backorder" the timing increases by 48h because we have to receive it from the manufacturer.

How do we ship the products?

Our priority is to pack and ship products as safely as possible. The bottles of wine and oil are shipped with special cardboard protections, there will be no breakages.

Do you use refrigerated transport?

No, all the products we sell are seasoned and under vaacum. They do not need to be transported at controlled temperature in a refrigerated truck. However, in the summer, for additional safety we can use dry ice and other protections to ensure an even more careful service.

Still have questions?

If you can't find the answer, please contact us

FAQ

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.