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Tuscan Salami

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Tuscan Salami

Italian cured meats

What is it?

Tuscan Salami is a matured pork sausage that is typical of the Tuscan region. It is easily recognized when sliced because of the characteristic white patches of fat. It is prepared from pork cuts including leg , shoulder and neck .

Did you know?

It is a traditional product made following a very old processing method that has remained practically unchanged for centuries.


The pork is finely minced and then mixed with streaky bacon from the dorsal region. In particular, what makes Tuscan Salami easily recognizable is the spices that are used: salt, pepper corns and ground pepper, sugar and crushed garlic marinated in red wine. Once it is stuffed into a pork or beef gut casing, tradition recommends that the sausages are left to dry by the fire for a few days before moving on to the maturing process in the cellar. In general, maturing is closely related to the weight of the sausage, which can vary from 500gm to 2 kilos. After the fourth month, the larger sausages have their surfaces smeared with a semi-processed fat that allows for a longer maturing period, giving a stronger taste. And it is these larger salamis that are preferred because of their taste and complexity of flavors.


This product is the most famous of the Tuscan cured meats and is known and appreciated around the world.

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