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tuscan charcuterie


All Tuscan charcuterie, to be found on our catalogue, are coming from selected and successful artisan producers who are using pigs in a wild state which have of course a firm and delicate flesh with intense flavour. You can purchase them on our web-site and get them directly at your home.
Beside the classical Tuscan Ham, Spalla (shoulder of ham) and Tuscan Salami, they are available on our catalogue many other Tuscan charcuterie lesser famous but with high gastronomical and cultural value. Here below we offer also a description of some of them and by a simple click you will open the corresponding page.

  • Roast Saddle of Pork (arista) to be preserved in oil: Produced with pork boned loin, cut in small pieces and then seasoned with salt, pepper and various spices. Then it's rolled and let flavour one full day. Finally it's cooked with lard. It's sold vacuum-packed and it's ready to be put in oil and tasted cold, cut in enough large slices.
  • Tuscan Capocchia: It's famous and well-known also under other names as "Soppressata" or "Testa in Cassetta" or "Capofreddo" and it's done, boiling together head, tongue and other not noble parts of pork neck, firstly cleaned up and then let revive into water at least 24 hours. After cooking all the bones are taken out and the meats have to be cut grossly. Finally add salt, pepper, rosemary and garlic and all this mixture is made into sausage and let it cool for a day. It's a humble food but with an excellent and refined taste.
  • Tuscan Capocollo: It's produced with last part of pork neck and let marinated in salt, good Chianti red wine and different spices for a couple of days. It can be eaten after a maturing of 5-6 months. It shows itself with parts of lean meat alternated with soft and delicate fat layers.
  • Tuscan Finocchiona: It's one of the most famous Tuscan charcuterie. It's done by the same way of "salami" but with a difference, because "finocchiona" doesn't contains lard as "salami". The fat for "finocchiona" comes from the pork cheeks and paunches, which are minced grossly together with selected lean meats. The main characteristic of this particular charcuterie is the presence of wild fennel. It has to mature in 30 days and not lesser. It's not tied up by hand but only a red net is used.
  • Tuscan Guanciale:As the name is saying, it comes from the pork cheek (in italian word "guancia"), which is salted and matured. In the past it was used as seasoning, while now it's one of the most delicate and tasty product. After having cleaned and finished the pork cheek, it's put under salt for few days with pepper, garlic and other natural herbs to give it an agreeable flavour. Finally maturing for 30-40 days.
  • Salted Lombo: It's produced with the pork part, which is used also to do the roast saddle (arista). The loin (or fillet) is firstly boned and then lightly marinated and finally tied up and let matured for minimum two and maximum four months. Our suggestion is to serve it like "carpaccio", adding a drop of fine olive oil and slivers of Parmesan cheese. It's exceptionally soft and delicate.
  • Marinated Beef by Chianti wine:The meat is from local leg bovine. It's fully without fat. Roght for "carpaccio". After cleaned and finished, the meat is put into good red Chianti wine with salt, pepper and large quantities of various herbs to marinate. After 7 days it's washed, tied up and let mature for 30-40 days. At the end its final weight is approx. 3-4 kg.
  • Mortadella from Prato: SLOW FOOD PROTECTION. It's an old cooked charcuterie, produced in Prato already in year 1950. It was a particular product, done with pork meats, which remained unselected for tuscan salami and "finocchiona" preparation; we can say that it was produced with meats of second choice. The spices together with "alchermes" gave a very flavour taste to this product. Today the lean meats are coming from pork shoulders. After having made into sausage, it's placed into stove-rooms for 4-5 days and after boiled for 2-3 hours to loose all the fat substances.
  • Matured Bacon: It's a product with a simple preparation but delicious. It's coming from adipose layer of pork. A striped aspect with fat and lean meat alternation. From this characteristic we discover the name, called here in Tuscany: "Rigatino" (finely striped). Cut with its pigskin, it stays under salt, pepper and spices for one full week and then it has to mature for 4 months.
  • Tegamaccio from Prato: It was called in the past also "Pentolaccio"; it's an old tuscan food of Prato and Barberino del Mugello areas, done with pork parts just butchered. In the past this food was prepared in winter season and there were a lot of rejected parts after the animal killing like scraps of cheek, liver, lung, sweetbreads and tongue. Now it's again proposed but with much more "noble" parts, adding also flavoury lard. It's contained and sold in small tubs, ready to be put on pan and heated and sauted to melt the lard.
All these Tuscan charcuteries are coming from selected artisan producers not far from our seat in Tavola, a small village near Prato city. So we are sure about these products because we can check and see with our own eyes the attention and passion of these suppliers, preparing these products and especially we can control the used raw materials, which come from special and selected pigs through cross and feeded with maize by 45% and the rest with barley, oats, bran, vitamins and mineral salts.
  prosciutto toscano
  salame toscano
finocchiona toscana
spalla toscana