{"title":"Cured meats and cheeses","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eEverything you need for an \u003cstrong\u003eItalian charcuterie board\u003c\/strong\u003e: cured meats, prosciutto, cheeses and preserved meat specialties from the producers and artisan cheesemakers featured on Natura Bio Italia.\u003c\/p\u003e\n\u003cp\u003eYou can choose by type, designation of origin or producer, and find tips on storing and serving each product in every listing.\u003c\/p\u003e\n\u003c\/div\u003e","products":[{"product_id":"soppressata-di-cinta-senese-macelleria-savigni-500-g","title":"Cinta Senese Soppressata, Macelleria Savigni, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCinta Senese soppressata is the Tuscan version of soppressata, made with meat from the black-and-white-banded pig native to Tuscany and seasoned according to tradition. Macelleria Savigni makes it in 500 g vacuum-sealed pieces: slice it thinly and serve as an appetizer with Tuscan bread.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Description:\u003c\/strong\u003e Cinta Senese Soppressata is made with prized pork from the native Cinta Senese breed, seasoned with a selection of traditional spices and herbs. The result is a cured meat with a unique flavor and a soft, rich texture. Delight your senses with Cinta Senese Soppressata, an authentic expression of Tuscan cuisine.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCinta Senese Pork:\u003c\/strong\u003e Made only with meat from this prestigious native breed, ensuring authenticity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Spices:\u003c\/strong\u003e A secret blend of spices gives the soppressata its distinctive flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoft Texture:\u003c\/strong\u003e A melt-in-your-mouth consistency that offers a unique tasting experience.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Choose Cinta Senese Soppressata:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan Excellence:\u003c\/strong\u003e Bring the true taste of Tuscan culinary tradition to your table.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified Origin:\u003c\/strong\u003e Cinta Senese pork, synonymous with quality and authenticity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSafe and Convenient Online Shopping:\u003c\/strong\u003e Have your Cinta Senese Soppressata delivered straight to your door without compromising on quality.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Store and Enjoy:\u003c\/strong\u003e Keep Cinta Senese Soppressata in the refrigerator, wrapped in food-safe paper. Slice thinly and enjoy on its own or paired with cheese and fresh bread for an authentic Tuscan experience.\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500 g","offer_id":53916215607632,"sku":"SOPP-CINTA-500GR","price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/soppressata-di-cinta-senese-dop-500-grammisalumeria-toscana-il-mattone-due-721571.jpg?v=1793790959"},{"product_id":"salame-al-tartufo-nero-toscano-500-g","title":"Tuscan black truffle salami, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eBlack truffle salami is a Tuscan salami made from selected pork, enhanced with black truffle and left to age slowly: woodland aromas and a full flavor. Bontà Toscane makes it in 500 g vacuum-packed pieces, to be sliced thinly for appetizers and charcuterie boards.\u003c\/p\u003e\n\u003ch2\u003eTuscan Black Truffle: The Diamond of the Earth\u003c\/h2\u003e\n\u003cp\u003eBlack truffle is the most precious and sought-after product of the Tuscan woodland. In the hills between Siena, Val d'Orcia, and Crete Senesi, expert truffle hunters search for it with their dogs in the right seasons—a time-honored ritual few truly know, making every truffle one of a kind.\u003c\/p\u003e\n\u003cp\u003eAdding black truffle to artisanal salami is not a marketing gimmick; it’s an idea rooted in the logic of Tuscan country cooking: \u003cstrong\u003eenhance one quality product with another quality product\u003c\/strong\u003e. Selected pork, with its natural sweetness and aromatic fat, is the ideal base for the earthy, intense, lingering notes of black truffle.\u003c\/p\u003e\n\u003ch2\u003eTechnical Data Sheet: Tuscan Black Truffle Salami\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eBlack truffle salami\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw ingredient\u003c\/td\u003e\n\u003ctd\u003eSelected pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTruffle\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eFine Tuscan black truffle\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e500 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eArtisanal, slow and carefully controlled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eChilled at 0-4°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsumption\u003c\/td\u003e\n\u003ctd\u003eReady to eat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse\u003c\/td\u003e\n\u003ctd\u003eCharcuterie boards, appetizers, gourmet gifts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to enjoy it at its best: The salumi sommelier’s technique\u003c\/h2\u003e\n\u003cp\u003eBlack Truffle Salami deserves care and respect; it should not be eaten cold straight from the refrigerator.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e Bring the salami to room temperature at least 30 minutes before slicing. At 18-20°C, the fat softens, the slices become more tender, and the aromatic bouquet of black truffle opens up completely. The difference from eating it straight from the refrigerator is immediate and surprising.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe cut:\u003c\/strong\u003e Slice thinly, almost transparently, with a long, sharp knife with a smooth blade. Thin slices intensify the perception of the truffle: the salami’s fat melts in your mouth, gradually releasing the earthy, woodsy notes of black truffle for a lingering finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassic pairings:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnsalted Tuscan bread\u003c\/strong\u003e: the salt-free bread of Tuscan tradition is the only one that doesn’t compete with the truffle’s savoriness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcacia honey\u003c\/strong\u003e: the sweet-and-salty contrast with black truffle is one of the most surprising pairings in Tuscan cuisine\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan PGI extra virgin olive oil\u003c\/strong\u003e: a drizzle over the salami enhances the earthy notes of the truffle\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eSalami with Truffle as a Gourmet Gift\u003c\/h2\u003e\n\u003cp\u003eTruffles are universally recognized as a symbol of gastronomic excellence. Receiving one in the form of artisanal Tuscan salami is a gift that conveys care, taste, and knowledge of the region.\u003c\/p\u003e\n\u003cp\u003eIdeal for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChristmas and New Year’s gifts\u003c\/strong\u003e: the time of year when truffles are at their peak\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan gourmet gift baskets\u003c\/strong\u003e: pair it with Tuscan Truffle Reale Cheese for a complete truffle theme\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorporate gifts\u003c\/strong\u003e: an exceptional product for clients and partners who appreciate Italian quality\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: The Tuscan table\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrunello di Montalcino\u003c\/strong\u003e: the great Tuscan red, with its earthy, woodsy notes, is the natural pairing for any truffle product\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRosso di Montalcino\u003c\/strong\u003e: more approachable than Brunello, it retains the earthy notes typical of Sienese Sangiovese\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVernaccia di San Gimignano\u003c\/strong\u003e: for those who prefer white wine, Vernaccia’s minerality cleanses the palate between slices, enhancing the truffle each time\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Tuscan Black Truffle Salami\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow does it differ from classic Tuscan Salami?\u003c\/strong\u003e Artisanal Tuscan Salami is the purest expression of Tuscan charcuterie tradition, made with pork, salt, pepper, and spices. Black Truffle Salami adds an entirely new aromatic dimension: the earthy, woodsy notes of truffle transform an already excellent product into something unique. It is the luxurious version of Tuscan salami.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500 g","offer_id":53916215673168,"sku":"SALA-TRUF-500GR","price":14.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/salamino-al-tartufo-nero-500g_webp.png?v=1793790960"},{"product_id":"soppressata-toscana-testa-in-cassetta-500-g","title":"Tuscan soppressata, head cheese, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhat Is Tuscan Soppressata, and Why Is It Different from All Other Cured Meats\u003c\/h2\u003e\n\u003cp\u003eSoppressata is one of the oldest cured meats in central Italian tradition. In Tuscany, it is made using a precise artisanal method that clearly distinguishes it from ordinary salami: selected pork, pig’s head, tongue, and premium cuts are processed in whole pieces or coarsely chopped, without fine grinding, to preserve the natural texture and distinctive mouthfeel of this cured meat.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications: Artisanal Tuscan Soppressata\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eWhole soppressata\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eSelected Italian pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuts used\u003c\/td\u003e\n\u003ctd\u003ePig’s head, tongue, premium pork cuts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProcessing\u003c\/td\u003e\n\u003ctd\u003eWhole pieces, not finely ground\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType of cured meat\u003c\/td\u003e\n\u003ctd\u003eCooked and pressed (head cheese)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eBlack pepper, garlic, aromatic herbs, natural Tuscan spices\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Best Serve Tuscan Soppressata\u003c\/h2\u003e\n\u003cp\u003eTuscan soppressata reaches its full potential with the right serving technique. Three steps to serve it as it should be:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 1, Bringing to Room Temperature\u003c\/strong\u003e Take the soppressata out of the refrigerator at least 20-30 minutes before serving. At room temperature, the Tuscan spices release their full aromatic profile and the texture softens; the fat melts slightly, the meat opens up, and the aroma intensifies.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 2, L'Slicing\u003c\/strong\u003e Use a sharp knife with a smooth blade. Cut medium-thick slices; the structure of soppressata, made with meat cut into whole pieces, is best appreciated in slices with texture and substance. Slices that are too thin lose the characteristic texture that makes this cured meat unique.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 3, L'Pairing on the Serving Board\u003c\/strong\u003e Unsalted Tuscan bread, the traditional salt-free bread from Siena, is the classic accompaniment. It’s also excellent on toasted bread crostini with a drizzle of Tuscan extra-virgin olive oil. On the serving board: pair it with young pecorino, Tuscan olives, and a teaspoon of chestnut honey for a sweet-and-salty contrast.\u003c\/p\u003e\n\u003ch2\u003ePairings: Cheeses and Wine for the Tuscan Table\u003c\/h2\u003e\n\u003ch3\u003eWines\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico\u003c\/strong\u003e: a classic, versatile pairing, ideal for aperitifs and appetizers with soppressata\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: robust and tannic, it perfectly stands up to the aromatic intensity of Tuscan soppressata\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVernaccia di San Gimignano\u003c\/strong\u003e: for those who prefer white wine: mineral and dry, it cleanses the palate between bites\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Tuscan Soppressata\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat exactly is soppressata?\u003c\/strong\u003e Soppressata is a traditional Italian cured meat made from pork prepared in whole pieces or coarsely chopped, rather than finely minced as in salami. In Tuscany, the traditional recipe calls for pork head, tongue, and premium cuts, seasoned with black pepper, garlic, and aromatic herbs. The result is a cured meat with a rustic, hearty texture and a more intense, complex flavor profile than classic salami.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between soppressata and soprassata?\u003c\/strong\u003e Soppressata and soprassata are alternative names for the same product; the spelling variant \u003cem\u003esoprassata\u003c\/em\u003e is common in some areas of Tuscany and central Italy. It is made according to the traditional Tuscan artisanal recipe, using selected Italian pork and natural seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between soppressata and Tuscan salami?\u003c\/strong\u003e Soppressata differs from salami in how the meat is prepared: it is not minced but made with whole pieces, giving it a more rustic texture and a fuller mouthfeel. Its flavor profile is more intense and complex, with a more pronounced savoriness than classic Tuscan salami.\u003c\/p\u003e\n\u003cp\u003eIs it suitable as a gourmet gift? Its intensity and character make it an ideal gift for food lovers, on its own or paired with other Tuscan cured meats and cheeses in a gift basket.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500 g approx.","offer_id":53916215738704,"sku":"SOPP-TOSC-500GR","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/soppressata-toscana-artigianale-shopify_webp.png?v=1793790959"},{"product_id":"prosciutto-crudo-stagionato-in-trancio","title":"Aged cured ham, piece","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eAged cured ham in a piece is a practical solution for anyone who wants to slice it at home without buying the whole leg. This one is from Salumificio Viani, seasoned with salt, black pepper and natural flavorings: a 1.2 kg piece or a 1.5 kg Reserve aged for 18 months, vacuum-packed.\u003c\/p\u003e\n\u003ch2\u003eThe Cured Ham Piece: The Perfect Cut for Home\u003c\/h2\u003e\n\u003cp\u003eThe cured ham piece is the ideal cut for anyone who wants to bring the quality of artisanal ham to the table in a convenient size, perfect for slicing at home with a good knife, without the need for professional equipment.\u003c\/p\u003e\n\u003cp\u003eProduction begins with artisanal hand-massaging of the salt, a manual, repeated, vigorous process that allows the salt to penetrate deep into the meat fibers. After resting in refrigerated rooms, the ham is seasoned with pepper, natural flavorings and selected spices, then transferred to well-ventilated rooms for aging.\u003c\/p\u003e\n\u003cp\u003eThe aging process lasts 9 to 12 months, a carefully calibrated period to bring each piece to its peak maturity. Like a wine with its ideal moment to be opened, every ham has its perfect time: when its aromas and flavors are at their fullest expression.\u003c\/p\u003e\n\u003ch2\u003eTechnical Data Sheet: Aged Cured Ham Piece\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eCured ham piece\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eSelected pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e9-12 months (Reserve: 18 months)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eSalt, black pepper, natural flavorings, spices\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSizes\u003c\/td\u003e\n\u003ctd\u003e1.2 kg · 1.5 kg Reserve\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eFresh, 0-4°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten\u003c\/td\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Enjoy It at Its Best\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eStep 1, Tempering.\u003c\/strong\u003e Take the piece out of the refrigerator at least 20-30 minutes before slicing. At room temperature, the fat softens and releases its full aromatic profile; the bouquet of the aging process opens up at 18-20°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 2, L'slicing.\u003c\/strong\u003e Use a long, thin, sharp knife with a smooth blade. Cut paper-thin, almost transparent slices. The fat melts in your mouth and balances the meat's savoriness. Don't remove the fat; it carries the flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 3, L's accompaniment.\u003c\/strong\u003e Unsalted Tuscan bread is the ideal accompaniment. Its mild flavor lets the prosciutto's spiced notes come through fully without competing. A drizzle of extra-virgin olive oil on the bread completes the picture.\u003c\/p\u003e\n\u003ch2\u003eRecipe: Crostini with Prosciutto and Plum Tomatoes\u003c\/h2\u003e\n\u003cp\u003eIngredients for 4 people: 8 ripe plum tomatoes · 8 slices of cured prosciutto · 4 slices of bread · 6 anchovy fillets in oil · 2 sprigs of thyme · extra-virgin olive oil.\u003c\/p\u003e\n\u003cp\u003eBlanch the tomatoes in boiling water, peel them, and cut into strips, removing the seeds. Dress with extra-virgin olive oil and thyme. Toast the bread slices under the broiler with oil and chopped thyme. Wrap each slice of prosciutto around the tomato strips, place on the warm bread, and finish with half an anchovy fillet.\u003c\/p\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWith cheeses:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCave-Aged Pecorino, the dry savory flavor of pecorino with the spiced sweetness of prosciutto: one of the most classic pairings.\u003c\/p\u003e\n\u003cp\u003eTruffle Reale Cheese, for an exceptional cheeseboard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWith wines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChianti Classico, balanced and versatile, a classic pairing with aged cured prosciutto.\u003c\/p\u003e\n\u003cp\u003eMorellino di Scansano, robust and tannic, enhances the savory flavor of the aging.\u003c\/p\u003e\n\u003cp\u003eVernaccia di San Gimignano, for those who prefer white wine: mineral and dry.\u003c\/p\u003e\n\u003ch2\u003eFAQ: Aged Cured Prosciutto Piece\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between a piece and a whole prosciutto?\u003c\/strong\u003e A piece is a portion of a whole prosciutto, the ideal cut for anyone who wants the quality of artisanal prosciutto in a convenient size to handle at home. Same raw ingredients, same aging, same quality, in a home-friendly format.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I slice it without a slicer?\u003c\/strong\u003e Yes, you can get perfectly thin slices with a long, thin-bladed knife with a smooth edge. The piece is specifically designed for slicing at home.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"1.2 Kg","offer_id":53916215837008,"sku":"PRSC-ST-1.2KG","price":26.9,"currency_code":"EUR","in_stock":true},{"title":"1.5 Kg Reserve 18 months","offer_id":53916215869776,"sku":"PRSC-ST-1.5KG","price":33.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/trancio-prosciutto-crudo-al-pepe_webp.png?v=1793790959"},{"product_id":"salame-toscano-artigianale","title":"Artisanal Tuscan salami","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhat Is Tuscan Salami, and Why Is It Different from Regular Salami?\u003c\/h2\u003e\n\u003cp\u003eArtisanal Tuscan salami is the benchmark of regional charcuterie, the product by which the quality of every Tuscan delicatessen is measured. There is no codified recipe as there is for Finocchiona PGI, but there is a well-defined tradition that determines what authentic Tuscan salami should be: selected Italian pork, a coarse grind that leaves the pieces recognizable, seasoning with whole black peppercorns and garlic, and slow aging in controlled environments for at least 60-90 days.\u003c\/p\u003e\n\u003cp\u003eThe result is a salami with a firm but not hard texture and an aromatic profile built on the complexity of Tuscan seasoning: pepper that warms without burning, garlic that adds fragrance without overpowering, and sea salt that balances without weighing it down. The fat from selected Italian pork distributes the aromas throughout each slice with a precision developed over time through long aging.\u003c\/p\u003e\n\u003cp\u003eWhat sets artisanal Tuscan salami apart from industrial production is its coarse grind: pieces of meat and fat are visible in each slice, rather than homogenized into a uniform paste. It is the hallmark of a process that respects the raw ingredients instead of hiding them.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications: Artisanal Tuscan Salami\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eArtisanal Tuscan salami\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eSelected Italian pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrinding\u003c\/td\u003e\n\u003ctd\u003eCoarse, with visible pieces\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eBlack pepper, garlic, natural Tuscan herbs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eSlow, minimum 60-90 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse\u003c\/td\u003e\n\u003ctd\u003eCharcuterie boards, appetizers, cooking, gourmet gifts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eAvailable formats:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e900 g · whole 2.3 kg\u003c\/p\u003e\n\u003ch2\u003eHow to Serve Tuscan Salami at Its Best\u003c\/h2\u003e\n\u003cp\u003eArtisanal Tuscan salami is at its best at room temperature, never cold straight from the refrigerator.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe cut:\u003c\/strong\u003e use a long, smooth-bladed knife, slightly angled. The slices should be thin, 2-3 mm at most. The coarse grind of artisanal Tuscan salami calls for thin slices to properly balance fat and lean meat in every bite.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the board:\u003c\/strong\u003e unsalted Tuscan bread, the traditional salt-free bread of Siena, is the classic pairing. Unsalted bread adds no saltiness, letting the salami’s spices shine. Alternatively: toasted bread crostini drizzled with Tuscan extra virgin olive oil.\u003c\/p\u003e\n\u003ch2\u003ePairings: Cheese and Wine for a Tuscan Table\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico\u003c\/strong\u003e: the traditional pairing: the freshness of Sangiovese balances the Tuscan seasoning of the salami\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: more robust and tannic, it stands up perfectly to the aromatic complexity of long curing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVernaccia di San Gimignano\u003c\/strong\u003e: for those who prefer white wine: mineral notes and freshness that cleanse the palate between slices\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Artisan Tuscan Salami\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Tuscan salami?\u003c\/strong\u003e Artisan Tuscan salami is a cured meat produced in Tuscany from selected Italian pork, using a traditional coarse grind and seasoning with black pepper, garlic, and natural aromatic herbs. It stands out from ordinary salami for its coarse grind, with pieces of meat and fat visible and recognizable in each slice, and its slow curing period of at least 60-90 days.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Tuscan salami have PDO status?\u003c\/strong\u003e No, Tuscan salami does not have its own PDO or PGI certification like Finocchiona PGI. This does not mean it is an inferior product: it means the recipe is not codified by European regulations, but follows the artisan tradition of the norcino, or Tuscan pork butcher. The value of artisan Tuscan salami lies precisely in the producer’s artisanal freedom to personally select the meat and adjust the seasoning according to their traditional recipe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Tuscan salami and finocchiona?\u003c\/strong\u003e Tuscan salami is seasoned with black pepper and garlic, while Finocchiona PGI is characterized by wild fennel seeds, which give it its sweet, unmistakable aromatic profile. The same pork, a similar curing period, but completely different character. These are two complementary cured meats in Tuscan charcuterie.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"900 gr","offer_id":53916215902544,"sku":"SALA-TOSC-550GR","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"2,3 kg","offer_id":53916215935312,"sku":"SALA-TOSC-2.7KG","price":54.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/salame-toscano-artigianale-salumi-toscani-onlinesalumeria-toscanasalumeria-toscana-2118802.png?v=1793790959"},{"product_id":"prosciutto-di-cinghiale-toscano-disossato-1-1-kg","title":"Boneless Tuscan wild boar ham, 1,1 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eTuscan wild boar ham made from wild boar from the Maremma, deboned, trimmed into a convenient 1.1 kg cut and vacuum-packed. Cured for up to 9 months in the natural environments of the Maremma according to Tuscan charcuterie tradition: boneless, with no waste, ready to slice.\u003c\/p\u003e\n\u003ch2\u003eWhy Tuscan wild boar ham is different\u003c\/h2\u003e\n\u003cp\u003eThe cut is the finest part of the leg, deboned and trimmed to offer you only the lean heart of the product. It is not a variation on pork ham: the raw material, processing and aromatic profile are completely different.\u003c\/p\u003e\n\u003cp\u003eThe raw material is the leg of wild Tuscan boar, an animal that roams free in the Maremma scrubland and feeds on acorns, roots, mushrooms and wild fruit. This diet comes through in the meat: lean, firm and deep red, with a thin, very white layer of covering fat that gives every slice its character.\u003c\/p\u003e\n\u003cp\u003eSalting follows an age-old rule passed down from generation to generation: as many days as the starting leg weighs in kilos. The thin layer of covering fat lets the salt penetrate evenly without ever being harsh. The subsequent cold-water rinse removes excess salt, so the ham is never too salty or too dry on the surface. At the end of curing, the leg is deboned and trimmed into a 1.1 kg cut of meat.\u003c\/p\u003e\n\u003ch3\u003eCuring in the Maremma microclimate\u003c\/h3\u003e\n\u003cp\u003eCuring takes place in natural environments overlooking the Maremma hills. L'air of Maremma and the moderate temperature fluctuations throughout the year create the conditions for slow, even curing that is difficult to reproduce artificially.\u003c\/p\u003e\n\u003cp\u003eThe windows of the curing rooms are opened, closed or left ajar several times a day, depending on the weather. There is no written protocol: experience decides, as it did in the past. After up to 9 months, the curer feels and probes each leg at its most critical points, then selects which ones to release for processing.\u003c\/p\u003e\n\u003ch3\u003eThe aromatic profile\u003c\/h3\u003e\n\u003cp\u003eOn the palate, wild boar ham develops an aromatic complexity unlike that of pork hams: a bold, intense aroma evoking the wild scrubland, with notes of dryness, caramel and curing, more pronounced in the biceps femoris, the innermost and finest muscle of the leg.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eBoneless Tuscan wild boar ham\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eMaremma, Tuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eLeg of wild Tuscan boar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuring\u003c\/td\u003e\n\u003ctd\u003eUp to 9 months in natural environments\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalting\u003c\/td\u003e\n\u003ctd\u003eAs many days as the leg weighs in kilos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e1.1 kg (boneless meat)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf life\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed: 60-90 days unopened, 2-3 weeks after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsumption\u003c\/td\u003e\n\u003ctd\u003eReady to eat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse\u003c\/td\u003e\n\u003ctd\u003eCharcuterie boards, appetizers, gourmet gifts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to slice and serve it\u003c\/h2\u003e\n\u003cp\u003eBecause it’s deboned, the polpa is even easier to slice at home.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTemperature: take the polpa out of the refrigerator at least 30 minutes before slicing. At 18-20 °C, the fat softens and the aroma fully develops.\u003c\/li\u003e\n\u003cli\u003eSlicing: use a long, smooth-bladed knife and a steady motion without pressing down. The slices should be almost transparent.\u003c\/li\u003e\n\u003cli\u003eAfter opening: wrap the cut in food-grade paper, refrigerate, and consume within 2-3 weeks. The layer of fat naturally protects the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTuscan unsalted bread, the oldest pairing: bread without salt doesn’t compete with the savory flavor of boar.\u003c\/li\u003e\n\u003cli\u003eCave-aged pecorino, a traditional pairing from the Maremma: two products from the same land.\u003c\/li\u003e\n\u003cli\u003eFresh figs or fig jam: the contrast between sweet and wild is one of the most surprising in Tuscan cuisine.\u003c\/li\u003e\n\u003cli\u003eWalnuts and dried fruit, from the same region, the same season, with the same intensity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWines and beers\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMorellino di Scansano, Maremma wine with Maremma ham, with tannins that stand up to the wild intensity.\u003c\/li\u003e\n\u003cli\u003eBrunello di Montalcino, for special occasions: its structure and complexity match the aged boar.\u003c\/li\u003e\n\u003cli\u003eChianti Classico Riserva, more approachable than Brunello, but with the right structure for the bold flavor of boar.\u003c\/li\u003e\n\u003cli\u003eStout or Porter: the roasted, coffee notes of a dark craft beer create a surprising contrast with the wild notes.\u003c\/li\u003e\n\u003cli\u003eTuscan amber ale, a more classic choice: it balances the intensity without overpowering it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eAre the boars from Tuscany?\u003c\/h3\u003e\n\u003cp\u003eYes. These are wild Tuscan boars that live in the Maremma scrubland, not farmed animals or animals from abroad. L'origin directly affects the quality of the meat and its aroma.\u003c\/p\u003e\n\u003ch3\u003eIs it very salty?\u003c\/h3\u003e\n\u003cp\u003eNo. Salting time depends on the weight of the leg, and cold rinsing removes excess salt. The result is balanced: never too salty and never too dry on the surface.\u003c\/p\u003e\n\u003ch3\u003eWhy choose the polpa instead of a whole leg?\u003c\/h3\u003e\n\u003cp\u003eThe polpa is the deboned, trimmed leg: you receive only the lean, premium meat, with no bone or waste. It’s easier to slice and store, ideal if you want a 1.1 kg format without compromising on the quality of a whole leg.\u003c\/p\u003e\n\u003ch3\u003eHow should I store it?\u003c\/h3\u003e\n\u003cp\u003eVacuum-packed and unopened, it keeps for 60-90 days in the refrigerator at 0-4 °C. After opening, wrap the cut in food-grade paper and consume within 2-3 weeks.\u003c\/p\u003e\n\u003ch3\u003eIs it a good gift?\u003c\/h3\u003e\n\u003cp\u003eYes. Deboned and vacuum-packed, this 1.1 kg cut makes a practical and original gourmet gift for couples and small families: for Christmas, birthdays, anniversaries, or as a corporate gift.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"1.1 kg","offer_id":53916216000848,"sku":"PRSC-CING-2.5KG","price":75.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/prosciutto-di-cinghiale-stagionato.webp?v=1793790958"},{"product_id":"salamino-al-cinghiale-toscano-bonta-toscane-450-g","title":"Tuscan wild boar salami, Bontà Toscane, 450 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eWild boar salami is a Tuscan cured meat made from selected wild boar meat. Compared with wild boar sausage, it has a fattier, firmer meat mixture and a longer aging period, making it perfect for machine-slicing into thin slices. It is made by Bontà Toscane and comes in 450 g vacuum-packed pieces.\u003c\/p\u003e\n\u003ch2\u003eWild Boar Salami: The Wild Cured Meat for Slicing\u003c\/h2\u003e\n\u003cp\u003eIn the Tuscan tradition of charcuterie-making, not all cured meats are alike, and not all are meant to be eaten in the same way. \u003cstrong\u003eTuscan Wild Boar Salami\u003c\/strong\u003e is specifically designed for those who want to enjoy the best of wild boar in thin, perfect slices, achievable only with a professional or home meat slicer.\u003c\/p\u003e\n\u003cp\u003eCompared with Wild Boar Cured Sausage, which is leaner and aged for a standard period, the Salami has three distinctive characteristics that make it a completely different product:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHigher fat content:\u003c\/strong\u003e the higher fat content makes the slices softer, glossier, and more aromatic when cut thinly. The fat in aged wild boar melts in your mouth differently from conventional pork fat, with a more intense flavor and lingering woodland notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLonger aging:\u003c\/strong\u003e the extra aging time further concentrates the aromas, develops greater depth of flavor, and gives the salami a firmer, more uniform texture, which is essential for getting perfect slices from a meat slicer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirmer meat mixture:\u003c\/strong\u003e its firmer texture is what allows a meat slicer to produce almost transparent slices without the salami crumbling or losing its shape. A thin slice of Wild Boar Salami offers a completely different experience from a thick slice cut with a knife.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications: Tuscan Wild Boar Salami\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eArtisan wild boar salami\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw ingredient\u003c\/td\u003e\n\u003ctd\u003eSelected wild boar meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMeat mixture\u003c\/td\u003e\n\u003ctd\u003e\n\u003cstrong\u003eHigher fat content\u003c\/strong\u003e: ideal for slicing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e\n\u003cstrong\u003eLonger\u003c\/strong\u003e: greater concentration of aromas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTexture\u003c\/td\u003e\n\u003ctd\u003e\n\u003cstrong\u003eFirmer\u003c\/strong\u003e: uniform, thin slices\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e450 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerated at 0-4°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsumption\u003c\/td\u003e\n\u003ctd\u003eReady to eat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIdeal use\u003c\/td\u003e\n\u003ctd\u003eMeat slicers, appetizers, professional charcuterie boards\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to slice it perfectly: The professional technique\u003c\/h2\u003e\n\u003cp\u003eThe Wild Boar Salami is at its best when sliced with a meat slicer. It’s the right choice for anyone who wants to serve a professional-quality charcuterie board at home.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWith a slicer:\u003c\/strong\u003e Set the thickness to 1.5 to 2 mm, almost transparent. At this thickness, the aged wild boar fat melts completely in your mouth, gradually releasing all its woodland and gamey notes. The slices overlap on the plate, creating a restaurant-worthy presentation. Serve at room temperature, never cold straight from the refrigerator.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e Bring the salamino to room temperature at least 30 minutes before slicing. At 18-20°C, the mixture softens slightly, making it easier to slice precisely and bringing out more aroma in the slices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the board:\u003c\/strong\u003e Arrange the slices in a fan or overlap them slightly. Serve with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThin slices of unsalted Tuscan bread\u003c\/li\u003e\n\u003cli\u003eAged pecorino shavings\u003c\/li\u003e\n\u003cli\u003eTuscan olives in brine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the kitchen: Salamino al Cinghiale as an ingredient\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWild boar ragù with salamino\u003c\/strong\u003e: coarsely chopped and added to the soffritto, it enriches the sauce with an aromatic depth impossible to achieve with fresh meat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan wild boar crostini\u003c\/strong\u003e: thinly sliced and placed on crostini with stracchino or fresh ricotta\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAssorted boards of excellence\u003c\/strong\u003e: a star alongside aged Tuscan cheeses and other traditional cured meats\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: The Tuscan table\u003c\/h2\u003e\n\u003ch3\u003eWines\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: the wine of the Tuscan Maremma, robust and tannic, an authentic local pairing with wild boar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrunello di Montalcino\u003c\/strong\u003e: for a superb pairing: Brunello's complexity enhances every wild note\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico Riserva\u003c\/strong\u003e: classic and versatile, ideal for aperitifs and starters featuring Tuscan cured meats\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Tuscan Wild Boar Salamino\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference compared to Salsiccia Stagionata al Cinghiale?\u003c\/strong\u003e They are two distinct products designed for different uses. Salsiccia Stagionata al Cinghiale has a leaner mixture, standard aging, and a softer texture, making it ideal for cutting with a knife, eating as is, or using in cooking. Salamino al Cinghiale has a fattier mixture, longer aging, and a firmer texture, and is specifically designed for slicing to achieve thin, uniform, professional-quality slices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it important to use a slicer?\u003c\/strong\u003e The Salamino's firmer texture is a deliberate technical feature, not a defect. With a slicer set to 1.5-2 mm, you get almost transparent slices in which the aged wild boar fat melts completely in your mouth, gradually releasing its woodland notes. The same result is impossible to achieve by cutting with a knife.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"450 g","offer_id":53916216066384,"sku":"SALA-CING-450GR","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/salamino-di-cinghiale-artigianale_webp.png?v=1793790959"},{"product_id":"pecorino-al-pistacchio-caseificio-nuovo-650-g","title":"Pistachio pecorino, Caseificio Nuovo, 650 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003ePistachio pecorino is a sheep’s milk cheese enriched with pistachios, which add a sweet, toasted note to pecorino’s savory flavor. Caseificio Nuovo makes it in 650 g portions: excellent on a cheeseboard with honey or preserves, or grated over pasta.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-Quality Pecorino:\u003c\/strong\u003e Made with fine sheep’s milk.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinely Ground Pistachios:\u003c\/strong\u003e Add a touch of refinement and crunch.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreamy Texture:\u003c\/strong\u003e A perfect balance between the softness of the cheese and the crunch of the pistachios.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Choose Pistachio Pecorino:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnique, Refined Flavor:\u003c\/strong\u003e A combination of flavors that will delight your senses.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSafe, Convenient Online Shopping:\u003c\/strong\u003e Have pistachio pecorino delivered straight to your door, ensuring freshness and quality.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFor Special Occasions:\u003c\/strong\u003e Ideal for adding a touch of richness to an aperitif or creating an elegant cheeseboard.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Enjoy Pistachio Pecorino:\u003c\/strong\u003e Cut the pistachio pecorino into thin slices to pair perfectly with dried fruit or jam. It also makes an elegant cheeseboard centerpiece.\u003c\/p\u003e\n\u003ch5\u003e\n\u003cbr\u003e\n\u003c\/h5\u003e\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"650g","offer_id":53916216033616,"sku":"PECO-PIST-650GR","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/pecorino-al-pistacchio-forma-intera-artigianalesalumeria-toscanasalumeria-toscana-934267.jpg?v=1793790959"},{"product_id":"sbriciolona-toscana-ai-semi-di-finocchio","title":"Tuscan fennel seed salami","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan Sbriciolona: the soft fennel-seed salami\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSbriciolona is a Tuscan cured pork salami, coarsely ground, flavored with fennel seeds and aged for a short time. It is so soft that it crumbles when cut, which is how it gets its name. It is the tender cousin of Finocchiona IGP, a specialty of the Florentine tradition. This one is made by Salumificio Poggetto in the Prato plain and comes in three sizes: 800 g, 2.5 kg, and 5.5 kg, vacuum-packed.\u003c\/p\u003e\n\u003ch2\u003eWhat is sbriciolona, and how is it different from finocchiona?\u003c\/h2\u003e\n\u003cp\u003eSbriciolona and Finocchiona IGP belong to the same family: both Tuscan, both made from pork, and both scented with fennel. The difference lies in their texture. Finocchiona is aged longer and has a firm texture that can be sliced thinly. Sbriciolona is coarsely ground and briefly aged, so it stays soft and crumbly. When cut with a knife, it breaks into irregular pieces rather than neat slices.\u003c\/p\u003e\n\u003cp\u003eThat’s why it has a special place on the Tuscan cutting board: it’s broken apart, picked up by hand, and eaten with unsalted Tuscan bread. Fennel takes center stage, while the saltiness remains delicate.\u003c\/p\u003e\n\u003ch2\u003eTechnical data sheet and sizes\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eTuscan Sbriciolona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eSalumificio Poggetto, Prato plain (Tuscany)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eItalian pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavoring\u003c\/td\u003e\n\u003ctd\u003eFennel seeds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrinding\u003c\/td\u003e\n\u003ctd\u003eCoarse\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eShort, for a soft, crumbly texture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to cut and serve\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRemove it from its vacuum packaging and the refrigerator 20-30 minutes beforehand: the fennel releases its aroma only at room temperature.\u003c\/li\u003e\n\u003cli\u003eDon't use a slicer. Open the piece with a sturdy knife and break it apart by hand or with a fork.\u003c\/li\u003e\n\u003cli\u003eServe it on a wooden board with Tuscan unsalted bread, which doesn't overpower the fennel.\u003c\/li\u003e\n\u003cli\u003eTry the classic contrast with a fresh pecorino: creamy against crumbly.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCheeses: Pecorino Toscano PDO.\u003c\/li\u003e\n\u003cli\u003eWhite wine: Vernaccia di San Gimignano, dry and mineral, the traditional pairing for fennel-flavored cured meats.\u003c\/li\u003e\n\u003cli\u003eRed wine: a young, fresh and fruity Chianti Classico that balances the savory flavor without overpowering the aromas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about Tuscan Sbriciolona\u003c\/h2\u003e\n\u003ch3\u003eWhat is sbriciolona?\u003c\/h3\u003e\n\u003cp\u003eIt's a Tuscan cured pork sausage made from coarsely ground meat, with fennel seeds and a short curing period. It has a soft texture that crumbles when cut, hence the name, and is typical of the Florentine tradition.\u003c\/p\u003e\n\u003ch3\u003eWhat's the difference between sbriciolona and finocchiona?\u003c\/h3\u003e\n\u003cp\u003eThey are related: both are made from pork and flavored with fennel. Finocchiona PGI is cured longer, is firm, and is sliced thinly. Sbriciolona is cured briefly, is softer and more crumbly, and is served broken into pieces.\u003c\/p\u003e\n\u003ch3\u003eHow do you cut sbriciolona?\u003c\/h3\u003e\n\u003cp\u003eNo slicer needed: open it with a sturdy knife and break it apart by hand or with a fork. Its crumbly texture is a characteristic, not a defect.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored after opening?\u003c\/h3\u003e\n\u003cp\u003eWrapped in deli paper, refrigerate at 0-4 °C and consume within 7-10 days. After opening, it tends to dry out a little; this is normal. Do not freeze.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"800 g","offer_id":53916216131920,"sku":"SBRI-TOSC-700GR","price":18.9,"currency_code":"EUR","in_stock":true},{"title":"2500 g","offer_id":53916216164688,"sku":"SBRI-TOSC-2500GR","price":65.9,"currency_code":"EUR","in_stock":true},{"title":"5500 g","offer_id":53916216197456,"sku":"SBRI-TOSC-5500GR","price":115.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/sbriciolona-toscana-artigianale-salumeria-toscana.webp?v=1793790959"},{"product_id":"spalla-stagionata-disossata-intera-4-kg","title":"Whole boneless aged pork shoulder, 4 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCured shoulder is a dry-cured meat made from the pig's shoulder, with a bolder flavor than ham and a lower price. It is made from Italian pork, cured for approximately 8 months and deboned: a whole 4 kg piece, vacuum-sealed and ready for the slicer at home, in a deli, or in a restaurant.\u003c\/p\u003e\n\u003ch2\u003eBoneless Cured Shoulder: An Ancient Cut, Cured with Character\u003c\/h2\u003e\n\u003cp\u003eEight months of slow aging transform the shoulder into something completely different from the original product: the intramuscular fat melds with the adjacent muscles, enzymatic processes develop intense aromatic complexity, and the meat takes on a texture that rivals the finest aged hams.\u003c\/p\u003e\n\u003cp\u003eChoosing to debone it before curing is a practical decision that does not compromise the quality of the finished product. In fact, it makes for more even curing and means the product is ready to use right away: no bone to deal with, no waste, and you can slice it immediately with a home slicer or knife.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications: Boneless Cured Shoulder\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eBoneless cured shoulder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eItaly\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eSelected Italian pork shoulder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuring\u003c\/td\u003e\n\u003ctd\u003eApproximately 8 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e4 kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eChilled 0-4°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsumption\u003c\/td\u003e\n\u003ctd\u003eReady to eat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse\u003c\/td\u003e\n\u003ctd\u003eSlicing, charcuterie boards, gourmet sandwiches, appetizers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to enjoy it at its best: The tradition of Italian cured meats\u003c\/h2\u003e\n\u003cp\u003eBoneless Cured Shoulder is at its best at room temperature, never cold straight from the refrigerator.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e Bring the shoulder to room temperature at least 20-30 minutes before slicing. At 18-20°C, the intramuscular fat softens and the aromatic profile developed over 8 months of curing emerges fully, rich, rounded, and lingering.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eL'slicer:\u003c\/strong\u003e To get the best from the Boneless Cured Shoulder, use a slicer with a well-sharpened blade. Thin, almost transparent slices are the right thickness: at that thickness, the fat and lean meat are perceived in balance, and the aromatic complexity of 8 months of curing comes through fully.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe knife:\u003c\/strong\u003e If you don't have a slicer, use a long, straight-edged knife with a smooth, continuous motion and no pressure. The boneless product is much easier to slice by hand than a bone-in shoulder.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassic pairings:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan bread crostini\u003c\/strong\u003e: the most straightforward pairing: cured shoulder on warm crostini with a drizzle of Tuscan extra virgin olive oil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSemi-aged pecorino\u003c\/strong\u003e: the creaminess of pecorino balances the savory flavor of the shoulder, aged for 8 months\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGourmet sandwiches\u003c\/strong\u003e: thinly sliced cured pork shoulder is one of the best ingredients for quality sandwiches: more character than cooked ham, more tenderness than long-aged cured ham\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWildflower honey\u003c\/strong\u003e: the sweet-and-savory contrast with cured pork shoulder is surprising and distinctly Tuscan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the kitchen: Cured Pork Shoulder as an Ingredient\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePork shoulder sauce\u003c\/strong\u003e: diced small and browned with onion and tomato; the aged fat melts slowly, releasing exceptional aromatic intensity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRustic frittata\u003c\/strong\u003e: diced and cooked with eggs, herbs, and grated pecorino: a bold Tuscan main course\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePizza and focaccia\u003c\/strong\u003e: thinly sliced over warm Tuscan focaccia; the heat slightly melts the fat, amplifying the aromatic profile\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMixed platters\u003c\/strong\u003e: the star alongside Tuscan cheeses for a platter that showcases the full tradition of Italian charcuterie\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: The Tuscan Table\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico\u003c\/strong\u003e: the quintessential Tuscan red. The freshness and tannins of Chianti Classico pair perfectly with the savory flavor of pork shoulder cured for 8 months\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: fuller-bodied and more structured, an ideal pairing for a bold-flavored shoulder\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRosso di Montalcino\u003c\/strong\u003e: more approachable than Brunello, but with the structure needed to pair with a long-cured cured meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Boneless Cured Pork Shoulder\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between cured pork shoulder and prosciutto?\u003c\/strong\u003e The main difference lies in the cut and muscle composition. Prosciutto is made from the hind leg, a more uniform cut with fat around the outside and a more predictable curing process. Pork shoulder comes from the foreleg, has a more complex muscle composition, more evenly distributed intramuscular fat, and a more complex, rustic flavor profile. Those who love bold, complex flavors often prefer shoulder to prosciutto.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it boneless?\u003c\/strong\u003e Deboning before curing is a practical choice that offers three advantages: more even curing without the bone as a barrier, ready-to-slice meat without special equipment, and no waste. Deboning does not compromise the final aromatic profile; 8 months of curing develop complexity regardless of whether the bone is present.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs a slicer necessary?\u003c\/strong\u003e No, deboning makes it easy to slice even with a good knife. However, a slicer ensures thin, even slices that bring out the full aromatic profile developed by the long curing process. If you have the option of using one, we recommend it.\u003c\/p\u003e\n\u003cp\u003eIs the 4 kg weight exact? The listed weight is approximately 4 kg. Since this is a natural artisan product, the final weight may vary slightly from one piece to another.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"Whole boneless 4Kg","offer_id":53916216230224,"sku":"SPAL-DISS-4KG","price":54.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/spalla-di-maiale-stagionata-disossata_webp.png?v=1793790960"},{"product_id":"lardo-di-colonnata-igp-larderia-giannarelli-500-g","title":"Colonnata IGP lardo, Larderia Giannarelli, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eLardo di Colonnata PGI: cured in marble basins, 500 g piece\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy Lardo di Colonnata is unique\u003c\/h2\u003e\n\u003cp\u003eThe secret is the basin: a white marble tub from the Carrara quarries, rubbed with garlic, where the lard rests in layers with salt and aromatics. The marble maintains a constant temperature and humidity and lets the product breathe, so the fat becomes soft, almost creamy, and takes on the fragrance of the herbs.\u003c\/p\u003e\n\u003cp\u003eThe result is white, slightly pink lard that melts in your mouth with notes of rosemary and pepper. It is nothing like cooking lard: this is eaten raw, in paper-thin slices.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eLardo di Colonnata PGI\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertification\u003c\/td\u003e\n\u003ctd\u003ePGI, Protected Geographical Indication\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eLarderia Giannarelli, Colonnata (Carrara)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw ingredient\u003c\/td\u003e\n\u003ctd\u003ePork back fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuring\u003c\/td\u003e\n\u003ctd\u003eAt least 6 months in Carrara marble basins\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAromatics\u003c\/td\u003e\n\u003ctd\u003eSalt, black pepper, rosemary, garlic, spices\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e500 g vacuum-packed piece\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to enjoy it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTake it out of the refrigerator 15-20 minutes beforehand: when cold, the fat is firm and the aromas are muted.\u003c\/li\u003e\n\u003cli\u003eSlice it paper-thin, almost transparent, using a slicer or a very sharp knife.\u003c\/li\u003e\n\u003cli\u003eThe classic way: on freshly toasted, still-warm Tuscan bread, which makes it melt.\u003c\/li\u003e\n\u003cli\u003eTry spreading it on warm crostini with a drizzle of chestnut honey, or on a tagliata steak fresh off the grill.\u003c\/li\u003e\n\u003cli\u003eWrapped around shrimp, scallops, or asparagus before briefly baking in the oven.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eWhite wine: Vermentino or Vernaccia di San Gimignano, fresh and savory.\u003c\/li\u003e\n\u003cli\u003eRed wine: a young Tuscan red.\u003c\/li\u003e\n\u003cli\u003eChestnut honey and toasted Tuscan bread.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about Lardo di Colonnata PGI\u003c\/h2\u003e\n\u003ch3\u003eWhat is Lardo di Colonnata?\u003c\/h3\u003e\n\u003cp\u003eIt is fat from the pig's back, cured for at least six months in Carrara marble basins with salt, pepper, rosemary, garlic, and spices. It is produced only in Colonnata, in the Apuan Alps, and has held PGI status since 2004.\u003c\/p\u003e\n\u003ch3\u003eIs Lardo di Colonnata eaten raw?\u003c\/h3\u003e\n\u003cp\u003eYes, it is made to be eaten raw, in paper-thin slices, preferably on warm bread that makes it melt.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored?\u003c\/h3\u003e\n\u003cp\u003eRefrigerate at 0-4 °C. After opening, wrap it in food paper and consume within 2-3 weeks; take it out a few minutes before slicing.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between Lardo di Colonnata and ordinary lard?\u003c\/h3\u003e\n\u003cp\u003eThe region, the method, and the curing. Lardo di Colonnata PGI matures for months in marble basins with herbs and spices and is eaten raw; ordinary lard is a cooking fat, with no curing or certification.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500 g","offer_id":53916216262992,"sku":"LARD-COLN-500GR","price":18.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/lardo-di-colonnata-igp-trancio-salumeria-toscana.webp?v=1793790959"},{"product_id":"tonno-del-chianti-lonza-di-maiale-sott-olio-300-g","title":"Chianti tuna, pork loin preserved in oil, 300 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eTonno del Chianti isn't fish: it's pork loin cooked and preserved in oil with herbs and spices, a traditional Chianti recipe that resembles tuna when sliced. Serve at room temperature with cannellini beans and red onion, or in a salad. 300 g pack.\u003c\/p\u003e\n\u003ch2\u003eWhy is it called \"tuna\" if it's pork?\u003c\/h2\u003e\n\u003cp\u003eThe recipe originated with the ingenuity of Chianti farmers, who needed to preserve meat during the summer months before refrigerators existed. Long cooking in wine and herbs, followed by marinating in oil, completely transforms the texture of the pork loin: it becomes easy to shred, tender, delicate, and identical in texture to tuna preserved in oil. Hence the name, which has remained unchanged for centuries.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCharacteristic\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eMain ingredient\u003c\/td\u003e\n\u003ctd\u003ePork loin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCooking\u003c\/td\u003e\n\u003ctd\u003eWhite wine, aromatic herbs, spices, about 5 hours\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eSubmerged in olive oil and vacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRecipe origin\u003c\/td\u003e\n\u003ctd\u003eChianti, Tuscany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e300 g vacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eReviews\u003c\/td\u003e\n\u003ctd\u003e5\/5-3 verified reviews\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to serve it\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOn a charcuterie board\u003c\/strong\u003e Thinly sliced on unsalted Tuscan bread with a drizzle of extra virgin olive oil. L'The appetizer that always surprises anyone unfamiliar with the recipe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn a salad\u003c\/strong\u003e Hand-shred it over a salad of white beans, Tropea onion, and cherry tomatoes. The quintessential Tuscan summer dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWith pasta\u003c\/strong\u003e Crumble it over pici with garlic and tomato sauce or linguine with fresh tomatoes. A bolder alternative to sea tuna.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWith onions and capers\u003c\/strong\u003e The most classic version: Tonno del Chianti, sliced red onion, pickled capers, oil, and red wine vinegar. A simple dish with a memorable flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn crostini\u003c\/strong\u003e Toasted bread, a layer of Tonno del Chianti, a caper, and a pinch of black pepper. An authentic Tuscan aperitivo.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCategory\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eWine\u003c\/td\u003e\n\u003ctd\u003eChianti Classico, Vernaccia di San Gimignano, Rosso di Montalcino\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBread\u003c\/td\u003e\n\u003ctd\u003eTuscan unsalted bread, crostini, schiacciata\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLegumes\u003c\/td\u003e\n\u003ctd\u003eCannellini beans, borlotti beans, chickpeas in oil\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVegetables\u003c\/td\u003e\n\u003ctd\u003eRed onion, tomatoes, celery, capers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCheeses\u003c\/td\u003e\n\u003ctd\u003eFresh or aged Tuscan pecorino\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Tonno del Chianti really contain fish?\u003c\/strong\u003e No. It’s pork loin slowly cooked in white wine, herbs, and spices, then preserved in oil. The name \"tonno\" comes from the texture of the meat after long cooking and marinating: tender and easy to flake, like tuna from the sea.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should it be stored after purchase?\u003c\/strong\u003e Refrigerate at 0-4°C in its original vacuum-sealed packaging. Once opened, keep it covered with oil in the refrigerator and consume within 5-7 days.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do you eat Tonno del Chianti?\u003c\/strong\u003e The simplest way: flake it over white beans with onion and extra-virgin olive oil. Or serve it on Tuscan bread crostini as an appetizer. It also makes a great dressing for pasta or salads.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable as a Tuscan food gift?\u003c\/strong\u003e Yes, it’s one of the most original Tuscan products and hard to find outside the region. Ideal in a gift basket with pecorino and Tuscan olive oil.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"300 g","offer_id":53916216656208,"sku":"TONN-CHIAN-300GR","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/tonno-del-chianti-barattolo-olio-extravergine-la-dispensa-toscana.webp?v=1793790963"},{"product_id":"salame-di-cinta-senese-dop-macelleria-savigni-600-g","title":"Cinta Senese DOP salami, Macelleria Savigni, 600 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhy it’s different from ordinary salami\u003c\/h2\u003e\n\u003cp\u003eThe difference starts with the breed. Cinta Senese is a native Tuscan pig, black with a white belt across its shoulders, raised semi-wild among woods and pastures: it grows more slowly and develops more aromatic fat, which you can immediately smell and taste in the salami.\u003c\/p\u003e\n\u003cp\u003eL's mixture is deliberately simple, letting the flavor of the meat take center stage. The medium grind gives each slice a firm texture, with the fat evenly distributed, and the approximately 2 months of aging leave it soft and flavorful, not dry.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eCinta Senese DOP Salami\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eSavigni Butcher Shop\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBreed\u003c\/td\u003e\n\u003ctd\u003eCinta Senese, semi-wild-raised pig\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMixture\u003c\/td\u003e\n\u003ctd\u003eCinta Senese pork, salt, pepper, garlic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrind\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eAbout 2 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e600 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eIn the refrigerator\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to serve\u003c\/h2\u003e\n\u003cp\u003eRemove the casing, slice the salami thinly by hand or with a slicer, and leave it at room temperature for a few minutes before serving: the fat softens and releases all its aroma. It’s perfect on a Tuscan platter with unsalted bread and pecorino, but also on its own with a glass of red wine.\u003c\/p\u003e\n\u003cp\u003eAfter opening, keep it in the refrigerator with the cut side covered with food wrap.\u003c\/p\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTuscan red wine: Morellino di Scansano DOCG or Carmignano DOCG\u003c\/li\u003e\n\u003cli\u003eTuscan unsalted bread\u003c\/li\u003e\n\u003cli\u003eFresh or semi-aged Tuscan pecorino\u003c\/li\u003e\n\u003cli\u003eFresh figs or fig mostarda\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eHow long is Cinta Senese salami aged?\u003c\/h3\u003e\n\u003cp\u003eAbout 2 months: enough to develop flavor while staying soft when sliced.\u003c\/p\u003e\n\u003ch3\u003eHow is it different from classic Tuscan salami?\u003c\/h3\u003e\n\u003cp\u003eThe meat: this is made exclusively with Cinta Senese, the black Tuscan pig raised semi-wild, with more aromatic fat. The texture is different too: medium grind, without the large chunks of fat typical of Tuscan salami.\u003c\/p\u003e\n\u003ch3\u003eWhat ingredients are in the mixture?\u003c\/h3\u003e\n\u003cp\u003eCinta Senese pork, salt, pepper, and garlic. Refer to the package label for the complete ingredient list and allergens.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored?\u003c\/h3\u003e\n\u003cp\u003eWhen vacuum-sealed, it keeps in the refrigerator until the date shown on the label. Once opened, keep it in the fridge with the cut side covered and consume it within a few days.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"600 g","offer_id":53916216754512,"sku":"SALA-CINTA-600GR","price":20.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/salame-di-cinta-senese-dop-artigianalesalumeria-toscana-salumeria-toscana-803518.jpg?v=1793790963"},{"product_id":"pecorino-toscano-dop-1-2-kg","title":"Pecorino Toscano DOP, 1,2 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003ePecorino Toscano PDO is the quintessential Tuscan cheese: made with whole sheep's milk sourced exclusively from Tuscany and certified neighboring areas, and protected by the European PDO (Protected Designation of Origin) label, which guarantees every stage of production, from milking to aging, under strict, verified standards. More than just sheep's cheese, it is an Italian gastronomic institution recognized around the world.\u003c\/p\u003e\n\u003cp\u003ePecorino Toscano PDO comes in two main varieties: \u003cstrong\u003efresh\u003c\/strong\u003e: soft texture, delicate, milky flavor, aged for at least 20 days; and \u003cstrong\u003eaged\u003c\/strong\u003e: semi-hard or hard texture, intense, complex flavor, aged for at least 4 months. Both varieties express the Tuscan terroir with character and elegance, and have an instantly recognizable identity that sets them apart from every other Italian pecorino cheese.\u003c\/p\u003e\n\u003ch2\u003eWhat is Pecorino Toscano PDO, and why is it different?\u003c\/h2\u003e\n\u003cp\u003eNot all Tuscan pecorino cheeses are PDO-certified. Authentic Pecorino Toscano PDO is distinguished by three key characteristics:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e100% Tuscan sheep's milk, PDO-certified\u003c\/strong\u003e: EU standards precisely specify the milk production areas, permitted sheep breeds, and farming methods. Only milk from these specific areas can be used to make Pecorino Toscano PDO. Its traceability is complete and can be verified through the protection consortium.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eArtisanal production according to EU standards\u003c\/strong\u003e: curdling with natural rennet, cutting the curd, shaping by hand or with traditional equipment, and salting in brine or dry. Every stage is regulated and monitored. The result is a compact cheese with small, irregular holes and a natural yellow rind or one treated with oil and ash according to tradition.\u003c\/p\u003e\n\u003cp\u003e⏳ \u003cstrong\u003eTwo certified aging periods, fresh and aged\u003c\/strong\u003e: Fresh Pecorino Toscano PDO (20-90 days) has a soft texture, white color, and a sweet, milky flavor with herbal notes. Aged Pecorino Toscano PDO (over 4 months) has a hard texture, straw-yellow color, and an intense, savory, lingering flavor with notes of Tuscan pastures. Two distinct products, both PDO-certified.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003ePecorino Toscano PDO\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertification\u003c\/td\u003e\n\u003ctd\u003ePDO, EU Protected Designation of Origin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003eWhole sheep's milk, certified Tuscan origin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTexture\u003c\/td\u003e\n\u003ctd\u003eSoft (fresh) \/ Semi-hard to hard (aged)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRind\u003c\/td\u003e\n\u003ctd\u003eNatural yellow or treated with oil and ash\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging for young cheese\u003c\/td\u003e\n\u003ctd\u003eAt least 20 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging for aged cheese\u003c\/td\u003e\n\u003ctd\u003eAt least 4 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePaste color\u003c\/td\u003e\n\u003ctd\u003eWhite (young) \/ Straw yellow (aged)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWedge weight\u003c\/td\u003e\n\u003ctd\u003e200 g, 500 g (wedges) \/ 1-2.5 kg (whole wheel)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003e+4\/+8°C in a cheese paper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to best taste and pair Pecorino Toscano PDO\u003c\/h2\u003e\n\u003cp\u003ePecorino Toscano PDO changes character completely between the young and aged versions, offering two distinct tasting experiences:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature, never straight from the fridge\u003c\/strong\u003e: take young cheese out of the refrigerator at least 30 minutes beforehand, and aged cheese 40 minutes beforehand. At room temperature, Pecorino Toscano PDO expresses 100% of its aromatic profile; cold, it is flat and mute\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDifferent cuts for the two varieties\u003c\/strong\u003e: cut young cheese into even slices with a smooth-bladed knife. Break aged cheese into irregular shards with the tip of a knife to highlight the granular, crystalline texture developed during long maturation\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAcacia honey for young cheese, chestnut honey for aged cheese\u003c\/strong\u003e: young cheese calls for light, floral sweetness, while aged cheese pairs well with the bitter complexity of Tuscan chestnut honey\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFresh seasonal fruit\u003c\/strong\u003e: pears, figs, and white grapes with young cheese; walnuts, dates, and dried figs with aged cheese. The juicy sweetness of fresh fruit balances the increasingly savory notes that develop during aging\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrated over fresh Tuscan pasta\u003c\/strong\u003e: pici with aglione garlic, pappardelle with Chianina beef ragù, ribollita: aged Pecorino Toscano PDO replaces Parmesan for results that are more rustic, rooted in local tradition, and authentic\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA progressive wine pairing\u003c\/strong\u003e: Vernaccia di San Gimignano DOCG with young cheese, Chianti Classico with semi-aged cheese, Brunello di Montalcino with fully aged cheese\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Tuscan way to eat aged Pecorino PDO: a wedge of cheese, a drop of chestnut honey, half a walnut kernel, a slice of unsalted Tuscan bread. In this order, in this proportion. Nothing else is needed.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eChestnut or Tuscan millefiori honey\u003c\/strong\u003e: the classic pairing par excellence, a bittersweet flavor that complements the savory notes of aged PDO cheese\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSorrento walnuts and Avola almonds\u003c\/strong\u003e: richness and tannins that enhance Pecorino Toscano PDO’s aromatic persistence\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChianti Classico Riserva DOCG\u003c\/strong\u003e: the quintessential pairing of local specialties: a great Tuscan red with a great Tuscan cheese\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVernaccia di San Gimignano DOCG\u003c\/strong\u003e: for fresh pecorino, its minerality and acidity balance the milky sweetness without overpowering it\u003c\/p\u003e\n\u003ch2\u003eFAQ: Pecorino Toscano DOP\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Pecorino Toscano DOP?\u003c\/strong\u003e It is a soft- or hard-paste cheese made from whole milk from Tuscan sheep and certified DOP (Protected Designation of Origin). It is available fresh (aged for at least 20 days, with a soft paste and delicate flavor) and aged (aged for at least 4 months, with a hard paste and intense, lingering flavor). European DOP certification guarantees its origin, milk, and production process.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between fresh and aged Pecorino Toscano DOP?\u003c\/strong\u003e Fresh pecorino has a soft, white paste and a sweet, milky flavor with herbal notes. It is ideal served with acacia honey and fresh fruit, or used in cooking. Aged pecorino has a hard, granular, straw-yellow paste and an intense, savory flavor with a long finish. It is ideal served in flakes with chestnut honey, walnuts, and full-bodied red wines.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Pecorino Toscano DOP and Pecorino Romano DOP?\u003c\/strong\u003e They are two completely distinct DOP cheeses. Pecorino Romano is produced mainly in Sardinia, has a much saltier, sharper flavor, and is used primarily as a grating cheese. Pecorino Toscano DOP is produced in Tuscany, has a more delicate, complex flavor, and is suitable both for eating on its own and for cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should it be stored at home after purchase?\u003c\/strong\u003e Wrap it in cheese paper or waxed paper and store it at +4\/+8°C in the vegetable drawer of the refrigerator. Never let it come into direct contact with plastic, which suffocates the rind and alters the aromas. Once opened, fresh pecorino keeps for 10-15 days and aged pecorino for 3-5 weeks. Always take it out of the refrigerator 30-40 minutes before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow can it be used in cooking beyond eating it on its own?\u003c\/strong\u003e Grated aged pecorino on pici with garlic sauce, pappardelle with Chianina ragù, or ribollita replaces Parmesan with a more rustic, regionally distinctive result. Fresh pecorino can be diced into salads, melted into light fondues, or used as a filling for homemade fresh pasta.\u003c\/p\u003e\n\u003cfigure\u003e\u003c\/figure\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"1.2 Kg","offer_id":53916216852816,"sku":"PECO-DOP-1.2KG","price":39.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/pecorino-toscano-dop-formaggio-toscano-shopify.webp?v=1793790964"},{"product_id":"porchetta-toscana-cotta-a-legna","title":"Wood-fired Tuscan porchetta","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eTuscan Porchetta is one of the oldest and most recognizable preparations in the Italian charcuterie tradition. \u003cstrong\u003eArtisanal Tuscan Porchetta\u003c\/strong\u003e is produced by Salumificio il Poggetto: young Tuscan pork, hand-boned, seasoned with rosemary, garlic, wild fennel and black pepper, tied and slowly cooked in a wood-fired oven for 9-12 hours. The result is crispy crackling enveloping pinkish-white meat that is juicy and fragrant with herbs.\u003c\/p\u003e\n\u003ch2\u003eWhy this porchetta is different\u003c\/h2\u003e\n\u003cp\u003eCooking over wood for 9-12 hours isn’t a marketing detail: it’s the technical requirement that allows the crackling to become crispy while the meat stays moist without losing its juices. The initial steam seals in the aromas, while the final embers form the crust. No industrial shortcuts. The artisanal Tuscan seasoning of rosemary, garlic, wild fennel and black pepper slowly penetrates the meat as it rests, building an aromatic profile that no industrial porchetta can replicate.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMeat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSelected young Tuscan pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSeasoning\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRosemary, garlic, wild fennel, black pepper, artisanal seasoning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCooking\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWood-fired oven, 9-12 hours\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSizes\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1.5 kg portion · 6.5 kg whole porchetta\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eColor\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCrispy brown crackling · pinkish-white meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e+2\/+4°C · consume within 3-4 days of opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to serve it\u003c\/h2\u003e\n\u003cp\u003eIn Tuscan tradition, porchetta is served in cubes as an appetizer or sliced as a main course, cold or slightly warmed. The porchetta sandwich, made with salt-free Tuscan bread, is the quintessential Tuscan street food. At home, thinly sliced on a cutting board with artisanal mustard or fig mostarda, it’s the star of any aperitivo. Heat it in the oven at 180°C for 8-10 minutes to restore the crackling’s crispness.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eFull-bodied Tuscan red wine: Chianti Classico, Morellino di Scansano, Rosso di Montepulciano. Sangiovese’s tannins balance the richness of the crackling and the savory seasoning. For those who prefer beer, an amber craft beer or a Tuscan lager. Avoid: light white wines or sparkling wines, which are overpowered by the aroma of rosemary.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the porchetta arrive already cooked?\u003c\/strong\u003e\u003cbr\u003eYes, the porchetta arrives fully cooked and ready to eat. You can eat it cold or heat it in the oven at 180°C for 8-10 minutes to restore the crackling’s crispness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between a portion and a whole porchetta?\u003c\/strong\u003e\u003cbr\u003eThe 1.5 kg portion is the ideal size for home use, serving 4-6 people. The whole 6.5 kg porchetta is the professional format for restaurants, events and catering.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"1.5Kg","offer_id":53916217180496,"sku":"PORC-TOSC-1.5KG","price":36.9,"currency_code":"EUR","in_stock":true},{"title":"6.5Kg whole","offer_id":53916217213264,"sku":"PORC-TOSC-6.5KGINT","price":156.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/porchetta-toscana-artigianalesalumeria-toscanaspadi-5521104.png?v=1793790968"},{"product_id":"salame-piccante-toscano-500-g","title":"Tuscan spicy salami, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eTuscan spicy salami is a raw pork salami seasoned with Italian chili, with medium heat, and left to age slowly. It is made by Bontà Toscane; we sell it in 500 g vacuum-packed pieces, to be thinly sliced for charcuterie boards, appetizers, and pizzas.\u003c\/p\u003e\n\u003ch2\u003eTuscan Spicy Salami: Italian Heat, Not Exotic Heat\u003c\/h2\u003e\n\u003cp\u003eSpicy salami is made in every region of Italy, but not all spicy salamis are alike. The difference lies not only in the amount of chili, but also in its quality and origin. Tuscan Spicy Salami uses only Italian chili, a choice that deeply influences the finished product’s aromatic profile.\u003c\/p\u003e\n\u003cp\u003eItalian chili has a rounded, gradual heat, completely different from exotic chilies: it doesn’t burn instantly and aggressively, but warms gradually, developing fruity, warm notes that blend with the fat of the aged pork without overpowering it. The result is a spicy salami with character that doesn’t lose its complexity. The heat is present and distinctive, but doesn’t mask the flavor of the artisanal Tuscan salami beneath it.\u003c\/p\u003e\n\u003cp\u003eMedium heat is the right choice: bold enough to satisfy those looking for a salami with character, yet balanced enough not to put off those who don’t like aggressive heat. First-time tasters of spicy salami are surprised by the quality of the meat; the chili complements it rather than dominating.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications: Artisanal Tuscan Spicy Salami\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eArtisanal spicy salami\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw ingredient\u003c\/td\u003e\n\u003ctd\u003eSelected pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpicy\u003c\/td\u003e\n\u003ctd\u003eItalian chili, medium heat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eSlow and controlled, artisanal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsumption\u003c\/td\u003e\n\u003ctd\u003eReady to eat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse\u003c\/td\u003e\n\u003ctd\u003eCharcuterie boards, appetizers, cooking, gourmet gifts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Best Serve Tuscan Spicy Salami\u003c\/h2\u003e\n\u003cp\u003eTuscan spicy salami is at its best at room temperature, never cold straight from the refrigerator.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e Take the salami out of the refrigerator at least 20-30 minutes before slicing. At 18-20°C, the fat softens and the slices become more tender. The Italian chili’s heat comes through as it should: warm, gradual, and lingering. When cold, the fat is firm and the heat falls flat, doing no justice to the artisanal aging process.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSlicing:\u003c\/strong\u003e Slice thinly with a long, sharp, straight-edged knife. Thin slices heighten the perception of the chili; the salami’s fat balances the heat, creating a harmony that thick slices can’t fully achieve.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the charcuterie board:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan unsalted bread\u003c\/strong\u003e: salt-free bread brings out the heat without adding extra saltiness - a time-honored pairing in Tuscan tradition\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh or semi-aged pecorino\u003c\/strong\u003e: the creamy cheese cools the heat, creating a very pleasant contrast that's quintessentially Tuscan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcacia honey\u003c\/strong\u003e: the sweet-and-spicy contrast is one of the most surprising pairings in Tuscan cuisine. Try a slice of spicy salami with a thin drizzle of honey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan craft beer\u003c\/strong\u003e: a crisp lager or weissbier perfectly balances the moderate heat for those who prefer beer to wine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the Kitchen: Tuscan Spicy Salami as an Ingredient\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpicy Tuscan sauce\u003c\/strong\u003e: sauté spicy salami with garlic, tomato, and extra virgin olive oil. The salami releases its aromatic fat and heat into the sauce, turning a simple dish into something memorable\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpicy Tuscan pizza\u003c\/strong\u003e: thinly sliced over a Margherita pizza with fior di latte and fresh basil: a classic reinvented with artisan quality\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpicy salami frittata\u003c\/strong\u003e: diced and pan-fried with eggs, pecorino, and aromatic herbs: a taste of old-time Tuscan snacking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMixed charcuterie boards\u003c\/strong\u003e: a standout alongside Tuscan cheeses on a board with character\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: The Tuscan Table\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico\u003c\/strong\u003e: the quintessential Tuscan red wine, a classic, versatile pairing with all spicy cured meats\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: more robust and tannic, it stands up perfectly to the medium heat of Italian chili pepper\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVernaccia di San Gimignano\u003c\/strong\u003e: for those who prefer white wine, its minerality and freshness balance the heat in a surprisingly delightful way\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Tuscan Spicy Salami\u003c\/h2\u003e\n\u003cp\u003eHow spicy is it? Is it suitable for people who don't like extreme heat? Tuscan spicy salami has a medium level of heat. It's not intended for extreme-heat lovers, but it's not a mild supermarket salami either. Medium-heat Italian chili pepper develops a gradual, lingering warmth that you notice a few seconds after tasting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from classic Tuscan salami?\u003c\/strong\u003e Artisan Tuscan salami is the traditional pure version: pork, salt, and black pepper. Spicy salami adds the dimension of Italian chili pepper, completely transforming the flavor profile. Same ingredients, same traditional Tuscan curing, completely different character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the chili pepper Italian or imported?\u003c\/strong\u003e We use only Italian chili peppers, a deliberate choice that affects the final flavor profile. Italian chili peppers have a rounder, more lingering heat than exotic varieties, with fruity, warm notes that pair better with artisan-cured pork.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500 g","offer_id":53916217311568,"sku":"SALA-PIC-500GR","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/salamino-piccante-artigianale_webp.png?v=1793790969"},{"product_id":"prosciutto-toscano-dop-disossato-bonta-toscane-7-kg","title":"Boneless Tuscan PDO ham, Bontà Toscane, 7 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eBoneless Tuscan PDO Ham is Tuscan cured ham with protected designation status and no bone: dry-cured with salt, pepper, and natural seasonings, it's more savory and aromatic than mild-cured ham. This one is from Bontà Toscane, aged 14-16 months, whole with the rind and boneless, about 7 kg: ready for the slicer, with less waste and faster slicing. Ideal for delis, restaurants, and large families.\u003c\/p\u003e\n\u003ch2\u003eWhy it's different from ordinary ham\u003c\/h2\u003e\n\u003cp\u003eTuscan PDO Ham is made according to precise regulations. It is dry-cured with salt, pepper, and natural seasonings; then the exposed part of the meat is coated with a mixture of lard, flour, salt, pepper, and seasonings, which protects it during aging. This seasoning gives it a bolder, more aromatic flavor than mild-cured hams.\u003c\/p\u003e\n\u003cp\u003eThe regulations require at least 10 months of aging; this ham is aged for 14-16 months, resulting in a more aromatic slice and a balanced savory flavor. Because it's boneless but still has the rind, it retains the natural protection of the outer fat and is ready for the slicer, saving time and product otherwise spent removing the bone.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eBoneless Tuscan PDO Ham\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eBontà Toscane\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDesignation\u003c\/td\u003e\n\u003ctd\u003ePDO\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003eWhole, boneless, with rind\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003eAbout 7 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e14-16 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuring\u003c\/td\u003e\n\u003ctd\u003eDry-cured with salt, pepper, and natural seasonings\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eIn the refrigerator, with the cut side covered\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to slice it\u003c\/h2\u003e\n\u003cp\u003eRemove the rind and outer fat only from the part you're about to slice: the rest of the ham stays protected. Slice it thinly with a meat slicer and serve at room temperature, so the fat softens and releases all its aroma.\u003c\/p\u003e\n\u003cp\u003eAfter each use, cover the cut surface with plastic wrap or food-safe paper and put the ham back in the refrigerator.\u003c\/p\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTuscan red wine: Carmignano DOCG or Morellino di Scansano DOCG\u003c\/li\u003e\n\u003cli\u003eWhite wine: Vernaccia di San Gimignano DOCG\u003c\/li\u003e\n\u003cli\u003eUnsalted Tuscan bread, which balances the savory flavor of the cured ham\u003c\/li\u003e\n\u003cli\u003eMelon, fresh figs, or fresh pecorino\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eHow long is this ham aged?\u003c\/h3\u003e\n\u003cp\u003e14-16 months, compared with the minimum of 10 months required by the Tuscan PDO Ham regulations.\u003c\/p\u003e\n\u003ch3\u003eHow is it different from Parma ham?\u003c\/h3\u003e\n\u003cp\u003eTuscan PDO Ham is cured with salt, pepper, and natural seasonings, then coated with a spiced mixture of lard: this makes it more savory and aromatic, while Parma ham is a mild-cured ham seasoned with salt only.\u003c\/p\u003e\n\u003ch3\u003eWhy choose boneless?\u003c\/h3\u003e\n\u003cp\u003eBecause it's ready for the slicer: no bone to remove, less waste, and faster slicing. The rind still provides natural protection.\u003c\/p\u003e\n\u003ch3\u003eHow should I store it once opened?\u003c\/h3\u003e\n\u003cp\u003eIn the refrigerator, with the cut surface covered with plastic wrap or food-safe paper. Remove the rind only from the part you are slicing each time.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"Default Title","offer_id":53916217540944,"sku":"PRSC-TOSC-DOP-8KG","price":197.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/prosciutto-toscano-dop-disossato-8kg-interosalumeria-toscana-salumeria-toscana-979491.jpg?v=1793790969"},{"product_id":"pecorino-stagionato-paglia-e-fieno-caseificio-maremma-700-g","title":"Aged pecorino with straw and hay, Caseificio Maremma, 700 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eAged straw and hay pecorino is a sheep’s milk cheese matured wrapped in straw and hay, using a traditional method that gives it a firm texture and a robust, aromatic flavor. It is made by Caseificio Maremma in 700 g wheels and is perfect for a Tuscan cheese board.\u003c\/p\u003e\n\u003cp\u003eAged Straw and Hay Pecorino is a delicacy crafted with artisanal skill and carefully selected ingredients. Maturing in straw and hay gives the cheese a firm texture and robust flavor. Its intense taste pairs with the delicate notes of aromatic herbs, creating a unique harmony of flavors.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-Quality Pecorino:\u003c\/strong\u003e Made with premium sheep’s milk.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStraw and Hay Aging:\u003c\/strong\u003e A traditional method that gives the cheese its unique characteristics.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRobust, Aromatic Flavor:\u003c\/strong\u003e A perfect harmony of intense and delicate flavors.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy Choose Aged Straw and Hay Pecorino\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAuthentic Tradition:\u003c\/strong\u003e Savor artisanal cheesemaking tradition with every bite.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSafe and Convenient Online Shopping:\u003c\/strong\u003e Have Pecorino delivered straight to your home, ensuring freshness and quality.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile in the Kitchen:\u003c\/strong\u003e Ideal for tastings, cheese dishes, or as the star ingredient in gourmet recipes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Enjoy Straw and Hay Pecorino\u003c\/h2\u003e\n\u003cp\u003eSlice the Pecorino thinly and enjoy it on its own or paired with marmalades and preserves. It is also excellent grated over pasta dishes or risotto to bring out the flavor.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"700 g","offer_id":53916217573712,"sku":"PECO-PAGL-550GR","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/pecorino-stagionato-paglia-e-fieno-il-gusto-della-tradizione-artigianalesalumeria-toscanacaseificio-maremma-2011059.png?v=1793790968"},{"product_id":"pancetta-di-cinta-senese-dop-macelleria-savigni-600-g","title":"Cinta Senese PDO pancetta, Macelleria Savigni, 600 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCinta Senese PDO pancetta is cured pork belly from the white-banded black pigs of Tuscany, raised in a semi-wild state: fragrant layers of fat and flavorful meat, the result of slow curing. Made by Macelleria Savigni in 600 g pieces, it can be thinly sliced for appetizers or diced for cooking.\u003c\/p\u003e\n\u003ch2\u003eProduct details\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Tuscany, Italy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e PDO (Protected Designation of Origin)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 600 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Cinta Senese PDO Pancetta is carefully crafted using only meat from certified Cinta Senese pigs. Slow curing gives this pancetta a rich, authentic flavor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy Choose Cinta Senese PDO Pancetta\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified Quality:\u003c\/strong\u003e The PDO designation guarantees the pancetta's authenticity and superior quality.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArtisan Product:\u003c\/strong\u003e The pancetta is prepared using artisan methods that respect Tuscan tradition.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile:\u003c\/strong\u003e Cinta Senese PDO Pancetta is a versatile ingredient suited to a variety of dishes, from pasta to main courses.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eDirections for Use\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eCut the pancetta into thin slices for appetizers or into cubes for salads and sauces.\u003c\/li\u003e\n\u003cli\u003eUse the pancetta to enhance the flavor of dishes such as carbonara or pasta all'amatriciana.\u003c\/li\u003e\n\u003cli\u003eAdd the pancetta as a main ingredient in gourmet sandwiches or pizza.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eWith Cinta Senese PDO Pancetta from Salumeria Toscana, you can bring the authentic, certified taste of Tuscany straight to your table.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"600 g","offer_id":53916217639248,"sku":"PANC-CINTA-500GR","price":20.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/pancetta-di-cinta-senese-aroma-tradizionale-toscanosalumeria-toscanail-mattone-due-405967.jpg?v=1793790969"},{"product_id":"pecorino-rosso-delle-colline-maremmane-caseificio-follonica-350-g","title":"Red pecorino from the Maremma hills, Caseificio Follonica, 350 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003ePecorino Rosso from the Maremma Hills is a Tuscan sheep's milk cheese made from pasteurized milk, recognizable by its deep red rind and white, compact, tender paste after about 40 days of aging. It is made by Caseificio Follonica in the Maremma, in small 350 g wheels.\u003c\/p\u003e\n\u003ch2\u003eMini Pecorino Rosso: The Cheesemaking Tradition of the Maremma\u003c\/h2\u003e\n\u003cp\u003eIn the hills of the Tuscan Maremma, a hilly area in southern Tuscany where Mediterranean scrub meets rich, fragrant pastures, one of the most distinctive cheeses in the region's cheesemaking tradition is made: \u003cstrong\u003ePecorino Rosso from the Maremma Hills\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eIts most immediately striking feature is its \u003cstrong\u003edeep red rind\u003c\/strong\u003e, achieved through a natural exterior treatment that makes it instantly recognizable on any cheese board. The inside is white, compact, and tender, the result of aging for about \u003cstrong\u003e40 days\u003c\/strong\u003e in keeping with the fundamental principle of Tuscan tradition: bringing out the milk's natural sweetness without sacrificing the cheese's character.\u003c\/p\u003e\n\u003cp\u003eIts aroma evokes Mediterranean scrub, wild herbs, wildflowers, and the clean air of the Maremma hills. An aromatic bouquet that tells the story of its region in a direct and authentic way.\u003c\/p\u003e\n\u003ch2\u003eTechnical Data Sheet: Mini Pecorino Rosso from the Maremma Hills\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCharacteristic\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eMini Pecorino Rosso\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eThe hills of the Tuscan Maremma\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003ePasteurized sheep's milk\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAverage weight\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e350 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eabout 40 days\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePaste\u003c\/td\u003e\n\u003ctd\u003eWhite, tender and compact\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRind\u003c\/td\u003e\n\u003ctd\u003eTreated with food preservatives, \u003cstrong\u003enot edible\u003c\/strong\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw materials\u003c\/td\u003e\n\u003ctd\u003eSheep's milk, salt, rennet, lactic cultures\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed + packaged in a cardboard tray\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003e2-4°C, best before 120 days from the packaging date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eContains milk\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGMO\u003c\/td\u003e\n\u003ctd\u003eNon-GMO according to supplier declarations\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eAverage nutritional values (per 100 g)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eNutrient\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1369 kJ \/ 330 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal fat\u003c\/td\u003e\n\u003ctd\u003e27,1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturated fatty acids\u003c\/td\u003e\n\u003ctd\u003e15,9 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e1,2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e1,2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e20,4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e1,3 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eIndicative values; they may vary slightly between batches.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eHow to enjoy it at its best: The Maremma tradition\u003c\/h2\u003e\n\u003cp\u003eMini Pecorino Rosso is a well-rounded table cheese, excellent on its own and versatile in the kitchen.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirst of all: remove the rind\u003c\/strong\u003e The red outer rind is not edible; remove it before eating. The compact white interior is the star of the show: delicate, with a distinctive note that fully opens up at room temperature.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn its own:\u003c\/strong\u003e Bring the cheese to room temperature at least 20 minutes before serving. The texture softens slightly and the aromatic bouquet fully opens up. Serve with rustic Tuscan bread, a drizzle of \u003cstrong\u003eacacia honey\u003c\/strong\u003e or some \u003cstrong\u003efig preserves\u003c\/strong\u003e: the sweet-and-salty contrast is one of the most classic pairings in Tuscan food tradition.\u003c\/p\u003e\n\u003ch3\u003eIn the kitchen\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan salads\u003c\/strong\u003e: grated or shaved over a salad of farro, arugula, and walnuts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSavory tarts\u003c\/strong\u003e: ideal in Tuscan vegetable tarts such as spinach and ricotta tart\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheesy pasta\u003c\/strong\u003e: melted over low heat on Tuscan pici with a drizzle of extra virgin olive oil and black pepper\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheese boards and aperitifs\u003c\/strong\u003e: the 350 g size is perfect for tastings and aperitifs with Tuscan cured meats\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: A Tuscan table\u003c\/h2\u003e\n\u003ch3\u003eWines\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVernaccia di San Gimignano\u003c\/strong\u003e: mineral and fresh, it brings out the delicacy of young pecorino\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: the wine of the Tuscan Maremma, an authentic local pairing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan Rosé\u003c\/strong\u003e: for those who prefer rosé: light and fruity, it won’t overpower the tender cheese\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Mini Pecorino Rosso Colline Maremmane\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs the red rind natural or artificial?\u003c\/strong\u003e The rind is treated with certified food preservatives that give it its characteristic deep red color. It is not natural like some artisanal cheese rinds, but it is completely safe; it’s simply \u003cstrong\u003enot meant to be eaten\u003c\/strong\u003e. Remove it before serving the cheese.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from Pecorino Toscano DOP?\u003c\/strong\u003e Pecorino Rosso Colline Maremmane is an artisanal cheese aged for a short period (40 days), made in the hills of Maremma, a specific area in southern Tuscany. Its flavor is more delicate and milky than aged DOP Pecorino. Its red rind and mini 350 g size make it unique and instantly recognizable. It’s ideal for anyone who prefers a less intense pecorino with a strong sense of place.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"350 gr","offer_id":53916217737552,"sku":"PECO-ROSS-350GR","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/pecorino-colline-maremmane_webp.png?v=1793790971"},{"product_id":"prosciutto-crudo-toscano-gran-riserva-24-mesi-coscia-intera-11-kg","title":"Tuscan aged raw ham, Gran Riserva, 24 months, whole leg 11 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhy it's different from a ham aged for 12-18 months\u003c\/h2\u003e\n\u003cp\u003eAging for 24 months is more than just a matter of time; it completely transforms the meat's structure. The gradual loss of water concentrates the aromas and intensifies the savory flavor. Proteins break down into free amino acids that create complex notes of hazelnut, butter, and dried hay. The fat oxidizes slowly, developing a sweetness that melts on the palate. The result is a ham that needs no accompaniments: enjoy it on its own, at room temperature, with a slice of Tuscan unsalted bread.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGran Riserva Cured Ham\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFormat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhole bone-in leg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e~11 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e24 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCool, dry place · after the first slice: cover the cut surface with the protective fat and food-grade paper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to slice and store the whole leg\u003c\/h2\u003e\n\u003cp\u003eTo get the most out of Gran Riserva, slice it by hand or with a slicer fitted with a thin blade; the slices should be almost translucent, between 1 and 2 mm thick. Serve at room temperature: take the leg out of the refrigerator at least 20 minutes before slicing. After each use, cover the cut surface with the protective fat removed at the start and wrap it in food-grade paper. This prevents oxidation and keeps the ham tender.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eA ham this complex pairs best with wines that won't overpower it: \u003cstrong\u003eVernaccia di San Gimignano DOCG\u003c\/strong\u003e for those who prefer white wine; its minerality cleanses the palate between slices. For reds, try a \u003cstrong\u003eyoung Chianti Classico\u003c\/strong\u003e or a light \u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e. Avoid highly tannic or aged wines, which mask the delicate notes of the aged fat. Serve with Tuscan unsalted bread, fresh or dried figs, or fresh pecorino—nothing that distracts from the ham's complexity.\u003c\/p\u003e\n\u003ch2\u003eFAQ: Gran Riserva Cured Ham\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Gran Riserva Cured Ham?\u003c\/strong\u003e\u003cbr\u003e\nThis is a whole leg of Tuscan cured ham aged for 24 months, twice as long as a standard ham. The long aging process concentrates the aromas, softens the meat's texture, and develops a complex flavor profile with notes of hazelnut, butter, and dried hay.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should I store the whole leg at home?\u003c\/strong\u003e\u003cbr\u003e\nIn a cool, dry place, away from heat sources. After each time you slice it, cover the cut surface with the fat removed at the start and wrap it in food-grade paper. Do not refrigerate unless necessary; excessive cold hardens the fat and diminishes the aroma.\u003c\/p\u003e\n\u003cp\u003eDo I need a slicer? A slicer or a long, flexible ham knife is strongly recommended for a whole leg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it also available in chunks?\u003c\/strong\u003e\u003cbr\u003e\nNo, this product is only available as a whole 11 kg leg. For chunks and slices, see the Tuscan Hams section.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"11 Kg","offer_id":53916217901392,"sku":"PRSC-RISR-11KG","price":293.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/prosciutto-crudo-gran-riserva-toscano-coscia-intera-stagionato-24-mesi.webp?v=1793790972"},{"product_id":"rigatino-toscano-pancetta-tesa-al-pepe-nero-500-g","title":"Tuscan rigatino, flat pancetta with black pepper, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan Rigatino: flat-cut pancetta with black pepper, 500 g piece\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy rigatino isn't just any pancetta\u003c\/h2\u003e\n\u003cp\u003eIn Tuscany, they don't say pancetta, they say rigatino. And it's not just a matter of the name. Flat-cut pancetta is hand-rubbed with salt, whole black peppercorns and garlic, left to rest, then hung to age for 60-90 days. Aging firms up the layers and develops a peppery aroma that industrial pancetta doesn't have.\u003c\/p\u003e\n\u003cp\u003eThe result is a cured meat that adds flavor to dishes even in small quantities and stands out on the charcuterie board from the very first taste.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eTuscan Rigatino\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eSalumificio Poggetto, Prato plain (Tuscany)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eFlat-cut Italian pork belly\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eSalt, whole black peppercorns, garlic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuring\u003c\/td\u003e\n\u003ctd\u003e60-90 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003e500 g vacuum-sealed piece\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free and lactose-free\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to use rigatino\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOn a charcuterie board: cut into thin 2-3 mm slices, serve at room temperature with unsalted Tuscan bread.\u003c\/li\u003e\n\u003cli\u003eIn a pan: add 1 cm cubes to a cold pan, without oil. The fat melts on its own and becomes the Tuscan soffritto.\u003c\/li\u003e\n\u003cli\u003eIn soups: it's the starting fat for ribollita and fagioli all'uccelletto.\u003c\/li\u003e\n\u003cli\u003eIn pasta: crisp it up with eggs and pecorino for Tuscan carbonara, or with tomato and onion for a rustic sauce.\u003c\/li\u003e\n\u003cli\u003eIn roasts: wrap slices around the meat to keep it moist in the oven.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCheese: Pecorino Stagionato in Grotta, grated over pasta or served in flakes on a charcuterie board.\u003c\/li\u003e\n\u003cli\u003eWhite wine: Vernaccia di San Gimignano, which cleanses the palate of the fat.\u003c\/li\u003e\n\u003cli\u003eRed wine: a young Chianti Classico.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about Tuscan Rigatino\u003c\/h2\u003e\n\u003ch3\u003eWhat is Tuscan rigatino?\u003c\/h3\u003e\n\u003cp\u003eIt's cured flat pancetta from the Tuscan tradition: pork belly with layers of lean meat and fat, cured with black pepper and garlic and aged for 60-90 days. The name comes from the stripes visible when it's sliced.\u003c\/p\u003e\n\u003ch3\u003eWhat's the difference between rigatino and pancetta?\u003c\/h3\u003e\n\u003cp\u003eThe cut is the same. Rigatino has more black pepper, garlic in the curing mix and a longer curing period, so it has a more intense flavor: you need a little less in cooking.\u003c\/p\u003e\n\u003ch3\u003eHow long does it keep after opening?\u003c\/h3\u003e\n\u003cp\u003eWrapped in parchment paper or sealed in a bag, it keeps for 10-14 days in the refrigerator. For cooking, you can cut it into cubes and freeze it in portions.\u003c\/p\u003e\n\u003ch3\u003eCan it be used instead of pancetta in recipes?\u003c\/h3\u003e\n\u003cp\u003eYes, in any recipe: carbonara, amatriciana, sofrito, legumes. It adds more flavor than regular pancetta.\u003c\/p\u003e\n\u003ch3\u003eWho makes rigatino?\u003c\/h3\u003e\n\u003cp\u003eSalumificio Poggetto, in the Prato plain, which also makes sbriciolona, Tuscan sausage, hot dogs and porchetta for Salumeria Toscana.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500g","offer_id":53916217999696,"sku":"RIGT-TOSC-500GR","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/rigatino-toscano-artigianale-salumeria-toscana.webp?v=1793790974"},{"product_id":"salsiccia-di-cinghiale-stagionata-450-g","title":"Aged wild boar sausage, 450 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eAged wild boar sausage is a Tuscan cured meat to slice, with a more intense, gamey flavor than pork sausage: it is not cooked, but eaten sliced. This one is made by Bontà Toscane in 450 g vacuum-packed pieces, to be served with Tuscan bread, pecorino cheese and a glass of Chianti.\u003c\/p\u003e\n\u003ch2\u003eWild Boar Sausage: The Gamey Flavor of Tuscan Tradition\u003c\/h2\u003e\n\u003cp\u003eFor centuries, wild boar has been one of the undisputed stars of Tuscan cuisine. Aged Wild Boar Sausage is one of the most direct expressions of this tradition, a cured meat that brings the authentic, unmistakable flavor of game to the table, with the convenience of a ready-to-eat product.\u003c\/p\u003e\n\u003cp\u003eUnlike fresh sausage, which requires cooking, this sausage is \u003cstrong\u003eaged and ready to eat\u003c\/strong\u003e: the aging process concentrates the aromas and develops a complexity of flavor that cooking alone cannot create, transforming a rustic ingredient into a characterful cured meat for a charcuterie board or tasting.\u003c\/p\u003e\n\u003cp\u003eThe artisanal seasoning with traditional Tuscan spices balances the \u003cstrong\u003enatural robustness of wild boar meat\u003c\/strong\u003e: gamey and intense, with earthy, woodland notes, without masking them. The result is a cured meat that tells the story of the region in a direct, authentic way.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications: Aged Wild Boar Sausage\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eAged wild boar sausage\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw ingredient\u003c\/td\u003e\n\u003ctd\u003eSelected wild boar meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e450 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eNatural, slow and controlled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eTraditional Tuscan spice blend\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsumption\u003c\/td\u003e\n\u003ctd\u003e\n\u003cstrong\u003eReady to eat\u003c\/strong\u003e: no cooking required\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse\u003c\/td\u003e\n\u003ctd\u003eCharcuterie boards, appetizers, Tuscan cuisine\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to enjoy it at its best: Tuscan tradition\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eStraight from the charcuterie board, Tuscan style:\u003c\/strong\u003e Bring the sausage to room temperature at least 20 minutes before serving. Slice into rounds that are not too thin; a thickness of about 5-7 mm lets you fully appreciate the texture and aromatic profile. The aged fat softens slightly at room temperature, bringing out the gamey, woodland notes of the wild boar meat. Serve on unsalted Tuscan bread with a drizzle of Tuscan extra virgin olive oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan wild boar sauce\u003c\/strong\u003e: sautéed with onion, carrot, and celery, cured wild boar sausage makes a rustic, robust sauce ideal for pici, pappardelle, or rigatoni\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan wild boar crostini\u003c\/strong\u003e: coarsely chopped and sautéed with garlic and rosemary, it makes the perfect topping for rustic crostini\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional charcuterie boards\u003c\/strong\u003e: a star on mixed boards with aged Tuscan cheeses and traditional cured meats\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBeans with sausage\u003c\/strong\u003e: the quintessential Tuscan country dish, enriched by the wild notes of wild boar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: The Tuscan table\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: a wine from the Tuscan Maremma, robust and tannic, that enhances the wild character of wild boar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrunello di Montalcino\u003c\/strong\u003e: for a top-tier pairing, Brunello’s complexity stands up perfectly to the richness of wild boar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico Riserva\u003c\/strong\u003e: more accessible but just as suitable: Chianti, traditionally paired with Tuscan cured meats in Florence, is an enduring classic\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Cured Wild Boar Sausage\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the sausage need to be cooked, or can it be eaten as is?\u003c\/strong\u003e Wild boar sausage is \u003cstrong\u003ecured and ready to eat\u003c\/strong\u003e: it doesn’t need to be cooked. Enjoy it sliced on charcuterie boards or as an appetizer, just like any other cured meat. It can also be used in cooked dishes, such as traditional Tuscan sauces, where the curing adds an aromatic complexity that fresh sausage cannot offer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from classic Tuscan sausage?\u003c\/strong\u003e Classic Tuscan sausage is made with Tuscan pork. Wild boar sausage uses selected wild boar meat, which has a completely different flavor profile: more intense and wild, with the woodland and earthy notes typical of Tuscan game. It’s the ideal choice for anyone looking to explore the most authentic, rustic flavors of Tuscan cuisine.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"450 g","offer_id":53916218065232,"sku":"SALS-CING-450GR","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/salsiccia-di-cinghiale-stagionata_webp.png?v=1793790974"},{"product_id":"lonzino-stagionato-toscano-450-g","title":"Aged Tuscan pork loin, 450 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eLonzino is a cured meat made from pork loin, the lean cut from the back, seasoned with salt and pepper and left to age: lean and delicate, best sliced thinly. This one is from Bontà Toscane, aged for about 2 months and sold in 450 g vacuum-packed pieces. It’s excellent with pecorino, figs, or on a mixed charcuterie board.\u003c\/p\u003e\n\u003ch2\u003eWhy it’s different from other cured meats\u003c\/h2\u003e\n\u003cp\u003eLonzino is made from pork loin, one of the leanest cuts of pork. Unlike capocollo, which is marbled with fat, it has a firm, rosy slice with little fat. It’s the right cured meat for anyone looking for a delicate flavor and a light slice.\u003c\/p\u003e\n\u003cp\u003eThe seasoning is simple, just salt and pepper, so the flavor of the meat takes center stage. About 2 months of aging give it a lovely aroma without drying it out: it remains soft and mild when sliced.\u003c\/p\u003e\n\u003ch2\u003eProduct details\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eAged lonzino\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eBontà Toscane\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003ePork loin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eSalt and pepper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eAbout 2 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e450 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to serve it\u003c\/h2\u003e\n\u003cp\u003eRemove the casing and slice the lonzino very thinly, by hand with a well-sharpened knife or using a meat slicer. Leave it at room temperature for a few minutes before serving so the aroma of the meat and pepper can develop.\u003c\/p\u003e\n\u003cp\u003eIt’s perfect as an appetizer or on a Tuscan charcuterie board, but also in a sandwich with fresh pecorino or a few slices of fig. After opening, store it in the refrigerator with the cut surface covered with food-safe paper.\u003c\/p\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTuscan white wine: Vernaccia di San Gimignano DOCG\u003c\/li\u003e\n\u003cli\u003eYoung, smooth red wine: Morellino di Scansano DOCG\u003c\/li\u003e\n\u003cli\u003eUnsalted Tuscan bread\u003c\/li\u003e\n\u003cli\u003eFresh pecorino, fresh figs, or pear mostarda\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eHow long is lonzino aged?\u003c\/h3\u003e\n\u003cp\u003eAbout 2 months: long enough to develop its aroma while remaining soft and delicate when sliced.\u003c\/p\u003e\n\u003ch3\u003eWhat is it seasoned with?\u003c\/h3\u003e\n\u003cp\u003eSalt and pepper. Refer to the package label for the complete ingredient list and allergen information.\u003c\/p\u003e\n\u003ch3\u003eWhat’s the difference between lonzino and capocollo?\u003c\/h3\u003e\n\u003cp\u003eLonzino comes from the loin, a lean, firm cut; capocollo comes from the pig’s neck and is more marbled with fat, making it softer and more flavorful. Lonzino has a more delicate flavor.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored?\u003c\/h3\u003e\n\u003cp\u003eWhen vacuum-packed, it can be stored in the refrigerator until the date shown on the label. Once opened, keep it refrigerated with the cut surface covered and eat it within a few days.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"450 g","offer_id":53916219244880,"sku":"LONZ-ST-450GR","price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/lonzino-di-maiale-stagionato-400gr-artigianalesalumeria-toscana-bonta-toscane-813330.jpg?v=1793790997"},{"product_id":"pecorino-stagionato-in-foglie-di-noce-caseificio-maremma-550-g","title":"Pecorino aged in walnut leaves, Caseificio Maremma, 550 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003ePecorino aged in walnut leaves is a sheep's milk cheese that matures for 2 months wrapped in walnut leaves, an ancient technique from the Tuscan rural tradition: the rind becomes dark and fragrant, while the white, firm paste develops a more intense flavor. It is made by Caseificio Maremma in 550 g wheels.\u003c\/p\u003e\n\u003ch2\u003eAging in Walnut Leaves: An Ancient Art\u003c\/h2\u003e\n\u003cp\u003eAging in walnut leaves is one of the oldest cheesemaking practices in Italian rural tradition. Walnut leaves are not merely a decoration; they play an active and decisive role in the cheese's maturation process.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNatural tannins\u003c\/strong\u003e in walnut leaves act as natural preservatives, protecting the cheese rind during aging. L'moisture retained by the leaves creates an ideal microclimate around the wheel, slowing water loss and encouraging slow, complex flavor development. The result is a \u003cstrong\u003edistinctive rind\u003c\/strong\u003e: dark and fragrant, with earthy, vegetal notes, surrounding a white, firm interior with a more intense flavor than conventionally aged pecorino.\u003c\/p\u003e\n\u003cp\u003eTwo months of patience, walnut leaves, and the skill of Tuscan cheesemakers: these are the ingredients of a cheese you won't find in large supermarkets.\u003c\/p\u003e\n\u003ch2\u003eTechnical Sheet: Pecorino Aged in Walnut Leaves\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCharacteristic\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003ePecorino aged in walnut leaves\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003eSheep's milk\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e550 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e\n\u003cstrong\u003e2 months\u003c\/strong\u003e in walnut leaves\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTechnique\u003c\/td\u003e\n\u003ctd\u003eWrapped in walnut leaves, traditional method\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePaste\u003c\/td\u003e\n\u003ctd\u003eWhite, firm, intense flavor\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRind\u003c\/td\u003e\n\u003ctd\u003eDark, fragrant, flavored by walnut leaves\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003e2-4°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eContains milk, contains tree nuts (walnuts)\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Enjoy It at Its Best: Tuscan Tradition\u003c\/h2\u003e\n\u003cp\u003ePecorino in Walnut Leaves calls for a different approach from fresh pecorino or conventionally aged PDO pecorino. The aging technique creates a product with a dual personality: an outer rind scented with walnuts and a more delicate interior.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e Bring the cheese to room temperature at least 30 minutes before serving. Unlike fresh cheeses, this pecorino is at its best between 16 and 20°C: the cheese softens, the fats melt, and the aromatic bouquet of walnut leaves becomes fully perceptible.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCutting:\u003c\/strong\u003e Cut into wedges or slices that are not too thin; the firm texture holds up well to a knife. You can leave a strip of rind on the slice for anyone who wants to taste its aroma, but it is not necessary to eat it.\u003c\/p\u003e\n\u003ch3\u003eClassic pairings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChestnut honey\u003c\/strong\u003e: the most intense honey in the Tuscan tradition, and the only one that stands up to the savory flavor of aged pecorino\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrape mostarda\u003c\/strong\u003e: the tangy sweetness of the grapes perfectly balances the bold flavor\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eToasted walnuts\u003c\/strong\u003e: to reinforce the aromatic notes from aging\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan olives in brine\u003c\/strong\u003e: the savory-rich contrast is one of the most popular pairings on Tuscan cheese boards\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIn the kitchen\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eShaved over arugula and pear salad\u003c\/strong\u003e: a classic pairing in modern Tuscan cuisine\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrated over truffle pasta\u003c\/strong\u003e: the savory flavor of aged pecorino enhances the earthy notes of truffle\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePecorino and walnut risotto\u003c\/strong\u003e: stirred in at the end of cooking with a drizzle of extra-virgin olive oil and toasted walnuts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional cheese boards\u003c\/strong\u003e: the star of any selection of artisanal Tuscan cheeses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: The Tuscan table\u003c\/h2\u003e\n\u003ch3\u003eWines\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrunello di Montalcino\u003c\/strong\u003e: the quintessential great Tuscan red, able to stand up to the complexity of pecorino aged in walnut leaves\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: more accessible than Brunello and just as well suited to flavorful cheeses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Aged Pecorino in Walnut Leaves\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAre the walnuts inside the cheese or only on the rind?\u003c\/strong\u003e Walnuts are not incorporated into the interior paste; the cheese is wrapped in \u003cstrong\u003eexternal walnut leaves\u003c\/strong\u003e during aging. Over the 2 months of maturation, the leaves impart their natural aromas and tannins to the rind, creating a unique aromatic profile without altering the interior paste. Those expecting walnuts in the cheese itself will find something more refined: a cheese that tells the story of walnuts through its aroma and rind.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does it differ from other Tuscan pecorino cheeses?\u003c\/strong\u003e Aging in walnut leaves is one of the rarest and most traditional techniques in Tuscan cheesemaking. Compared with conventionally aged Pecorino Toscano PDO, this pecorino has a darker, more aromatic rind, with earthy, vegetal notes imparted by the leaves. The interior paste is moister and the flavor more complex. Compared with Mini Pecorino Rosso Colline Maremmane, aged for 40 days, this cheese matures for 2 months, giving it a bolder flavor and firmer texture.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes it contain nuts as an allergen?\u003c\/strong\u003e Yes, prolonged contact with walnut leaves during aging means this product is classified as containing \u003cstrong\u003etree nuts (walnuts)\u003c\/strong\u003e. Anyone with a walnut allergy should take care.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"550 g","offer_id":53916219539792,"sku":"PECO-NOCE-550GR","price":22.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/pecorino-alle-foglie-di-noce-stagionato-toscano.webp?v=1793790997"},{"product_id":"prosciutto-toscano-dop-intero-con-osso-8-kg","title":"Whole Tuscan PDO ham on the bone, 8 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eTuscan PDO Prosciutto is Tuscany's protected-designation dry-cured ham, more savory and aromatic than Parma Prosciutto thanks to its seasoning with pepper and natural flavors. This is a whole, bone-in prosciutto weighing approximately 8 kg, for slicing at home, in a deli, or in a restaurant.\u003c\/p\u003e\n\u003ch2\u003eWhat Is Tuscan PDO Prosciutto? The Difference Seasoning Makes\u003c\/h2\u003e\n\u003cp\u003eTuscan PDO Prosciutto stands apart from all other Italian cured prosciutto thanks to one instantly recognizable feature: its seasoning. While Parma Prosciutto and San Daniele use only salt, Tuscan PDO Prosciutto is treated with a blend of sea salt, black pepper, garlic, and natural Tuscan flavors, which penetrate the leg during aging to create a completely different flavor profile—more intense, more savory, and bolder.\u003c\/p\u003e\n\u003cp\u003ePDO certification, or Protected Designation of Origin, guarantees that each prosciutto is produced in Tuscany from the legs of Italian pigs raised and slaughtered according to European regulations, and aged for at least 10 months. It guarantees that every Tuscan PDO Prosciutto on your table has undergone a process monitored and verified by independent third-party organizations.\u003c\/p\u003e\n\u003cp\u003eThe result is a prosciutto with a firm, flavorful slice and aromatic, pinkish-white fat that melts at room temperature, releasing the aromas of Tuscan seasoning—a flavor profile unlike any other Italian prosciutto.\u003c\/p\u003e\n\u003ch2\u003eTechnical Data Sheet: Tuscan PDO Cured Prosciutto\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eTuscan PDO Cured Prosciutto\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertification\u003c\/td\u003e\n\u003ctd\u003ePDO, Protected Designation of Origin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eSelected Italian pork leg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eSea salt, black pepper, garlic, natural Tuscan flavors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eAt least 10 months, carefully controlled artisan production\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e8 kg whole\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Best Serve Tuscan PDO Prosciutto\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLetting it come to room temperature:\u003c\/strong\u003e Take the prosciutto out of the refrigerator at least 30 minutes before slicing. At room temperature, the fat in Tuscan PDO Prosciutto softens and becomes fragrant; when cold, it is firm and loses half its aromatic potential.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eL'slicing:\u003c\/strong\u003e Tuscan PDO Ham should be sliced thinly, by machine or by hand. The slice should be almost transparent; the aromatic fat is best appreciated only in thin slices. Thick slices flatten the profile and make the ham saltier than necessary.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the board:\u003c\/strong\u003e unsalted Tuscan bread is a must. The salt-free bread of the Sienese tradition is the only pairing that doesn't compete with the ham's seasoning. With regular salted bread, the saltiness builds up and the aromatic profile is lost.\u003c\/p\u003e\n\u003ch2\u003ePairings: The Tuscan Table Around the Ham\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico\u003c\/strong\u003e: the traditional pairing in Tuscan cuisine: the freshness of Sangiovese balances the ham's saltiness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVernaccia di San Gimignano\u003c\/strong\u003e: for those who prefer white wine: mineral and dry, it enhances the seasoning without being overpowering\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: fuller-bodied, ideal for mixed charcuterie boards with aged cheeses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Tuscan PDO Cured Ham\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Tuscan PDO Ham?\u003c\/strong\u003e Tuscan PDO Ham is a cured ham certified with Protected Designation of Origin status, produced exclusively in Tuscany from selected Italian pork legs. It stands out from other Italian hams for its typical Tuscan seasoning of sea salt, black pepper, garlic, and natural herbs, a blend that penetrates the leg during aging and develops an intense, robust aromatic profile with no equivalent among Italian hams.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Tuscan PDO Ham and Parma Ham?\u003c\/strong\u003e The main difference is in the seasoning: Parma Ham uses only sea salt, while Tuscan PDO Ham also includes black pepper, garlic, and natural Tuscan herbs. The result is a tastier, more aromatic, and more robust ham than Parma, with a completely different flavor profile. The minimum aging period is similar (10 months for Tuscan, 12 for Parma), but the raw material is different.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it also available boneless?\u003c\/strong\u003e Yes, Tuscan PDO Ham is also available in a boneless version. The boneless version is more practical to slice by hand without professional equipment, while the whole bone-in ham is ideal for a countertop slicer in a restaurant or delicatessen.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"8 kg whole","offer_id":53916219736400,"sku":"PRSC-CRUDO-8KG","price":235.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/prosciutto-toscano-dop-morsa-shopify-leggero_webp.png?v=1793790999"},{"product_id":"prosciutto-di-cinta-senese-dop-coscia-intera-8-kg-24-mesi","title":"Cinta Senese PDO ham, whole leg 8 kg, 24 months","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhy Cinta Senese ham is different\u003c\/h2\u003e\n\u003cp\u003eIt all starts with the breed. Cinta Senese pigs live outdoors in the woods and fields of Tuscany, growing slowly and feeding largely on acorns, grass, and roots. Their meat is darker, and their fat is softer and more deeply marbled.\u003c\/p\u003e\n\u003cp\u003eYou can see and taste the difference in the ham: the slice is deep red, the rosy-white fat melts in your mouth, and the flavor lingers with a sweet note. Twenty-four months of aging concentrate the aromas and give the ham a firm texture, allowing it to be hand-sliced thinly.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eCinta Senese PDO Ham\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBreed\u003c\/td\u003e\n\u003ctd\u003eCinta Senese, raised in Tuscany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eSavigni Butcher Shop, Pavana (PT)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eWhole bone-in leg, approx. 8 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e24 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eCool, dry place; cover the cut surface after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to slice and serve it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePlace it on a ham stand with the front facing up.\u003c\/li\u003e\n\u003cli\u003eRemove the rind only from the area you are slicing, not from the whole leg.\u003c\/li\u003e\n\u003cli\u003eUse a long, thin, flexible knife and cut very thin, almost transparent slices.\u003c\/li\u003e\n\u003cli\u003eServe at room temperature with unsalted Tuscan bread, fresh figs, or melon.\u003c\/li\u003e\n\u003cli\u003eAfter each use, cover the cut surface with a slice of its own fat or food-grade paper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAged Pecorino Toscano PDO and unsalted Tuscan bread.\u003c\/li\u003e\n\u003cli\u003eFine red wines such as Brunello di Montalcino or Chianti Classico Riserva.\u003c\/li\u003e\n\u003cli\u003eIn summer, fresh melon and figs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about Cinta Senese PDO Ham\u003c\/h2\u003e\n\u003ch3\u003eWhat is Cinta Senese ham?\u003c\/h3\u003e\n\u003cp\u003eIt is dry-cured ham made from the hind leg of the Cinta Senese, an indigenous Tuscan pig breed raised outdoors. Its meat is darker, its fat more aromatic, and its flavor lingers longer than that of standard pork ham.\u003c\/p\u003e\n\u003ch3\u003eHow is it different from Prosciutto Toscano PDO?\u003c\/h3\u003e\n\u003cp\u003eProsciutto Toscano PDO protects the area and production method and uses pigs from traditional ham-producing breeds. Cinta Senese ham comes from an indigenous Tuscan breed raised outdoors: rarer, more aromatic, and more expensive.\u003c\/p\u003e\n\u003ch3\u003eHow long is it aged?\u003c\/h3\u003e\n\u003cp\u003eTwenty-four months, which concentrate the aromas and give each slice a firm texture and fragrant aroma.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored once opened?\u003c\/h3\u003e\n\u003cp\u003eOn a stand, in a cool, dry place, covering the cut surface with a slice of its own fat or food-grade paper. This keeps it for several weeks.\u003c\/p\u003e\n\u003ch3\u003eWho produces it?\u003c\/h3\u003e\n\u003cp\u003eSavigni Butcher Shop in Pavana, in the Pistoia Apennines, which produces the entire line of Cinta Senese cured meats for Salumeria Toscana.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"8 Kg","offer_id":53916219834704,"sku":"PRSC-CINTA-8KG","price":395.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/prosciutto-cinta-senese-dop-coscia-intera-24-mesi-toscana.webp?v=1793790996"},{"product_id":"formaggio-di-capra-a-latte-crudo-caseificio-nuovo-500-g","title":"Raw-milk goat cheese, Caseificio Nuovo, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eTuscan Goat Cheese is made by Caseificio Nuovo in Poggibonsi from raw milk from free-range goats, processed at a controlled temperature. The result is a 500 g wheel with a firm, creamy texture and a clean, slightly herbaceous aromatic profile.\u003c\/p\u003e\n\u003ch2\u003eWhat makes it different\u003c\/h2\u003e\n\u003cp\u003eCaseificio Nuovo’s Tuscan Goat Cheese is made from raw milk from free-range goats, processed at a controlled temperature: the raw milk gives the cheese its clean, slightly herbaceous aromatic profile. L’The complete list of ingredients and allergens is provided on the label.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTuscan Goat Cheese\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCaseificio Nuovo, Poggibonsi (SI), Tuscany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMilk\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRaw milk from free-range goats\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTexture\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFirm and creamy, ivory white in color\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSemi-aged\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e+2°C \/ +4°C · vacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to enjoy Tuscan Goat Cheese\u003c\/h2\u003e\n\u003cp\u003eAt room temperature, it releases its full aroma: take it out of the refrigerator at least 20-30 minutes before serving. Enjoy it on its own with Tuscan unsalted bread or rosemary crackers, served with chestnut or acacia honey, fig jam, or red onion chutney. Ideal for adding to arugula and walnut salads, lemon risotto, or stuffed crêpes. It pairs beautifully, grated over fresh pasta with mountain butter.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eAromatic white wines pair well with an herbaceous, slightly tangy goat cheese: \u003cstrong\u003eVernaccia di San Gimignano DOCG\u003c\/strong\u003e, \u003cstrong\u003eVermentino di Bolgheri\u003c\/strong\u003e, or a Tuscan Sauvignon Blanc. If you prefer red wine, a young Morellino or an unoaked Chianti pair well with the goat cheese’s saltiness. For beer, a weizen or Belgian saison are classic pairings for goat cheeses.\u003c\/p\u003e\n\u003ch2\u003eFAQ: Tuscan Goat Cheese\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Caseificio Nuovo Tuscan Goat Cheese?\u003c\/strong\u003e\u003cbr\u003eThis is an artisanal cheese made from raw milk from free-range goats. It has a firm, creamy texture and comes in a 500 g size.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes goat cheese contain lactose?\u003c\/strong\u003e\u003cbr\u003eYes, like all cheeses made from milk. For specific dietary needs, check the label and consult your doctor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between goat cheese and pecorino?\u003c\/strong\u003e\u003cbr\u003ePecorino is made from sheep’s milk and has a stronger flavor, with a drier, saltier texture. Goat cheese has a milkier, slightly tangy and herbaceous profile, with a softer, creamier texture. Both are artisanal Tuscan cheeses, but they have very different characteristics.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should it be stored after opening?\u003c\/strong\u003e\u003cbr\u003eIntact vacuum seal: refrigerate at +2\/+4°C until the date shown on the label. After opening: wrap the cut portion in food-grade paper and consume within 5-7 days. You can freeze it upon delivery if you won’t use it right away.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500g","offer_id":53916219867472,"sku":"CAPRA-500-500GR","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/formaggio-di-capra-semistagionato-caseificio-nuovo-toscana.webp?v=1793790995"},{"product_id":"formaggio-al-tartufo-nero-caseificio-maremma-350-g","title":"Black truffle cheese, Caseificio Maremma, 350 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCaseificio Maremma’s Formaggio Reale with truffle is a Tuscan mixed-milk cheese enriched with fragrant summer black truffle (Tuber aestivum). Enjoy it shaved over a cheeseboard, melted onto warm crostini, or grated over pasta. 350 g piece.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFormaggio Reale with Truffle\u003c\/strong\u003e is one of the finest cheese specialties in the Tuscan tradition: a soft, creamy cheese made with selected pasteurized cow’s and sheep’s milk, with precious shavings of \u003cstrong\u003eTuber Aestivum Vitt\u003c\/strong\u003e in its heart: summer black truffle that perfumes the entire cheese with a lingering, elegant bouquet that never overwhelms. A perfect balance between the sweet creaminess of Tuscan milk and the unmistakable aroma of the tuber.\u003c\/p\u003e\n\u003cp\u003eEvery 350 g piece is made in the heart of Tuscany by a small artisanal dairy, with selected milk and locally harvested truffles, following a carefully guarded recipe. The short aging period of 20-25 days preserves the soft texture and fresh aroma of the truffle, delivering a cheese that captures the whole Tuscan region in a single bite.\u003c\/p\u003e\n\u003ch2\u003eWhat is Formaggio Reale with Truffle, and what makes it different?\u003c\/h2\u003e\n\u003cp\u003eNot all truffle cheeses are the same. Authentic Tuscan Formaggio Reale with Truffle stands out for three key characteristics:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExclusive blend of pasteurized cow’s and sheep’s milk\u003c\/strong\u003e: the combination of the two milks gives this cheese its distinctive aromatic profile: cow’s milk adds creaminess and sweetness, while sheep’s milk lends body, minerality, and the herbaceous note typical of Tuscan pastures. It’s a flavor profile that no single-milk cheese can replicate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTuber Aestivum Vitt, Tuscan black truffle shavings\u003c\/strong\u003e: the 1% summer black truffle distributed in shavings throughout the cheese is no token amount: it’s the precise proportion devised to perfume the entire cheese without overpowering the sweetness of the milk. The truffle is harvested locally in Tuscany, not imported: you can taste the freshness of the tuber.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShort aging of 20-25 days preserves a creamy texture\u003c\/strong\u003e: choosing a short aging period is a precise technical decision: longer aging means greater saltiness and firmness, but less of the truffle’s fresh aroma. The 20-25 days strike the perfect balance between the creamy texture and the lingering aroma of Tuber Aestivum.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eFormaggio Reale with Truffle is an artisanal Tuscan specialty made with real truffle shavings, produced by a small local dairy using selected milk and truffles harvested in the region.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCharacteristic\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eFormaggio Reale al Tartufo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredients\u003c\/td\u003e\n\u003ctd\u003ePasteurized cow’s and sheep’s milk, Tuber Aestivum Vitt 1%, salt, rennet, lactic cultures\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePaste type\u003c\/td\u003e\n\u003ctd\u003eTender, soft, creamy, white in color\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRind\u003c\/td\u003e\n\u003ctd\u003eTreated with E202 and E235 (preservatives), not edible\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e20-25 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShape\u003c\/td\u003e\n\u003ctd\u003eRound, ~10 cm diameter, ~7 cm heel height\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e350 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eContains milk\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGMOs\u003c\/td\u003e\n\u003ctd\u003eAbsent according to suppliers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNutritional values \/100g\u003c\/td\u003e\n\u003ctd\u003eEnergy 1430 kJ \/ 345 kcal · Fat 29g · Protein 21g · Salt 1.4g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003e+2\/+4°C, consume within a few days of opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to best taste and use Formaggio Reale al Tartufo\u003c\/h2\u003e\n\u003cp\u003eTruffle releases its full aromatic bouquet only at the right temperatures; treating this cheese like any ordinary refrigerated cheese means missing 60% of the experience:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature, never straight from the fridge\u003c\/strong\u003e: remove from the refrigerator at least 20-25 minutes before tasting. Truffle cheese at 4°C has almost no aroma. At room temperature, 16-18°C, the Tuber Aestivum flakes release their full earthy, mushroomy, elegant bouquet\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCut into even slices with a smooth-bladed knife\u003c\/strong\u003e: the soft paste cuts easily into 8-10mm slices that reveal truffle flakes distributed throughout the white center. Each slice should visibly contain brown truffle flakes\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAcacia or mild chestnut honey\u003c\/strong\u003e: acacia’s floral sweetness enhances the creaminess of the milk without competing with the truffle. Avoid strong, bitter honeys that overpower the delicate profile of Tuber Aestivum\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan country bread crostini\u003c\/strong\u003e: the neutral base of unsalted Tuscan bread is the perfect vehicle for serving truffle cheese without aromatic interference\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn cooking, use moderate heat\u003c\/strong\u003e: add cubes to risotto after removing it from the heat, to an omelet once the heat is off, or to hot pasta after plating. Excessive heat volatilizes the truffle’s aromas: always add it away from direct heat\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePairing with eggs\u003c\/strong\u003e: porcini mushroom frittata, scrambled eggs, omelet: egg yolk and truffle are a classic culinary pairing that enhances both ingredients\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan acacia honey\u003c\/strong\u003e: light, floral sweetness that enhances the creaminess of the mixed milk without overpowering the truffle\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePear preserves or fig jam\u003c\/strong\u003e: fruity sweetness that balances the delicate saltiness and earthy notes of Tuber Aestivum\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWalnuts and hazelnuts at room temperature\u003c\/strong\u003e: vegetal tannins that amplify the truffle’s lingering aroma in the finish\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChianti Classico DOCG\u003c\/strong\u003e: Chianti’s structured tannins surprisingly bring out the earthy notes of black truffle—a perfect pairing rooted in the region\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVermentino di Sardegna DOC or Vernaccia di San Gimignano DOCG\u003c\/strong\u003e: for those who prefer white wine: minerality and acidity that cleanse the palate between slices\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFinocchiona IGP or Prosciutto Toscano DOP\u003c\/strong\u003e: on a mixed Tuscan platter, truffle cheese pairs naturally with local cured meats for an upscale aperitivo dinner\u003c\/p\u003e\n\u003ch2\u003eFAQ: Formaggio Reale with Truffle\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Formaggio Reale with Truffle?\u003c\/strong\u003e It is an artisanal Tuscan cheese specialty made with pasteurized cow’s and sheep’s milk, with flakes of Tuber Aestivum Vitt (summer black truffle) distributed throughout the center of the wheel. The piece weighs 350 g and has a soft, creamy white paste, aged for 20-25 days. Truffle makes up 1% of the total, the optimal proportion for flavoring the entire paste without overpowering the sweetness of the milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the truffle real or artificial flavoring?\u003c\/strong\u003e It is real truffle: flakes of Tuber Aestivum Vitt locally harvested in Tuscany and physically embedded in the center of the cheese wheel during processing. The flakes are visible when the cheese is cut and release natural aromas at room temperature.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan you eat the rind?\u003c\/strong\u003e No. The rind is treated on the surface with food-grade preservatives E202 (potassium sorbate) and E235 (natamycin). It is not edible. Always remove the outer rind before tasting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should it be stored after opening?\u003c\/strong\u003e Refrigerate at +2\/+4°C, wrapped in cheese paper or cling film. Use within 4-5 days of opening. Take it out of the refrigerator 20-25 minutes before tasting to allow the truffle to release its full aromatic bouquet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan it be used in cooking with heat?\u003c\/strong\u003e Yes, but pay attention to the temperature. Always add it off direct heat or during the last 30 seconds of cooking: excessive heat volatilizes the aromas of Tuber Aestivum. It’s ideal in risotto stirred off the heat, in an omelet once the heat is off, and on hot pasta once it has been plated.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"350 gr","offer_id":53916219900240,"sku":"PECO-TRUF-350GR","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/formaggio-reale-al-tartufo-nero-toscano.webp?v=1793790995"},{"product_id":"capocollo-toscano-stagionato-intero-850-g","title":"Whole aged Tuscan capocollo, 850 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan Capocollo: aged pork neck, whole, 850 g\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eWhat is capocollo and why is it different?\u003c\/h2\u003e\n\u003cp\u003eUnlike salami, capocollo is not ground: it is a whole muscle, with fat naturally marbled throughout the meat. This is what makes it tender when sliced and sweet on the palate, with the pepper and garlic remaining in the background.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eWhole Tuscan Capocollo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eBontà Toscane, Valtiberina (Tuscany)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003ePork neck, whole muscle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw ingredient\u003c\/td\u003e\n\u003ctd\u003eItalian pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eSalt, black pepper, garlic, aromatic herbs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eWhole, 850 g, vacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to serve capocollo\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRemove it from the vacuum packaging 20-30 minutes beforehand: at room temperature, the fat softens and releases its aroma.\u003c\/li\u003e\n\u003cli\u003eRemove the casing only from the section you plan to slice, then cut thin slices by hand or with a meat slicer.\u003c\/li\u003e\n\u003cli\u003eServe it with unsalted Tuscan bread and Tuscan pecorino, or in a sandwich with warm bread.\u003c\/li\u003e\n\u003cli\u003eIt works well on a charcuterie board alongside a stronger-flavored cured meat, such as finocchiona or Tuscan salami.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCheese: Pecorino Toscano DOP.\u003c\/li\u003e\n\u003cli\u003eRed wine: Chianti Classico or a young Tuscan red.\u003c\/li\u003e\n\u003cli\u003eWhite wine: Vernaccia di San Gimignano, for an aperitif.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about Tuscan Capocollo\u003c\/h2\u003e\n\u003ch3\u003eWhat is capocollo?\u003c\/h3\u003e\n\u003cp\u003eIt is a cured meat made from the pig's neck, a whole muscle that is salted, seasoned, and aged. It has a tender pink slice marbled with fat and is more delicate than salami.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between capocollo and coppa?\u003c\/h3\u003e\n\u003cp\u003eIn many regions, they are the same thing. Not in Tuscany: coppa is soppressata, meaning head cheese, while capocollo is aged pork neck.\u003c\/p\u003e\n\u003ch3\u003eWhich part of the pig is capocollo made from?\u003c\/h3\u003e\n\u003cp\u003eThe neck, the upper part between the head and shoulder. It is a muscle marbled with fat, which makes it tender.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored after opening?\u003c\/h3\u003e\n\u003cp\u003eCover the cut surface with food-safe paper and keep it refrigerated at 0-4 °C. Consume it within 2-3 weeks and take it out half an hour before slicing.\u003c\/p\u003e\n\u003ch3\u003eWho produces the capocollo?\u003c\/h3\u003e\n\u003cp\u003eBontà Toscane, in Valtiberina, which also produces Finocchiona IGP and Prosciutto Toscano DOP for Salumeria Toscana.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"850 g","offer_id":53916219933008,"sku":"CAPO-TOSC-850GR","price":26.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/capocollo-toscano-artigianale-shopify-premium_webp.png?v=1793790998"},{"product_id":"prosciutto-di-cinta-senese-dop-macelleria-savigni","title":"Cinta Senese PDO ham, Macelleria Savigni","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCinta Senese PDO ham comes from the hind leg of the black pig with a white band, native to Tuscany and raised semi-wild: its fat is more aromatic, and its flavor more intense and sweeter than that of ordinary cured ham. This one is from Macelleria Savigni, available in 2.5, 3, or 3.5 kg sizes, which are easier to handle than the whole 8 kg leg.\u003c\/p\u003e\n\u003cp\u003eCinta Senese Ham is made from the finest pork selected from the native Cinta Senese breed. Expertly cured and carefully crafted down to the smallest detail, this ham offers an unmistakable flavor and tender meat that melts in your mouth. Delight your senses with the highest-quality Cinta Senese Ham.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCinta Senese pork:\u003c\/strong\u003e Made exclusively from meat from this prestigious native breed, ensuring authentic flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtended aging:\u003c\/strong\u003e Slow, natural aging develops the ham's rich flavor and tenderness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArtisanal slicing:\u003c\/strong\u003e Each slice reflects the care and craftsmanship that go into preparing this product \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy Choose Cinta Senese Ham\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan excellence:\u003c\/strong\u003e Bring the authentic flavors of Tuscan culinary tradition to your table.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified origin:\u003c\/strong\u003e Meat from the Cinta Senese breed, synonymous with quality and authenticity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSecure online shopping:\u003c\/strong\u003e Have Cinta Senese Ham delivered straight to your home without compromising on quality.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Store and Enjoy\u003c\/h2\u003e\n\u003cp\u003eStore Cinta Senese Ham in a cool, dry place, wrapped in a cloth. Perfect enjoyed on its own or with fresh bread and cheeses.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"3 Kg","offer_id":53916219998544,"sku":"PRSC-CINTA-3KG","price":207.5,"currency_code":"EUR","in_stock":true},{"title":"2.5 Kg","offer_id":53916220031312,"sku":"PRSC-CINTA-2.5KG","price":188.8,"currency_code":"EUR","in_stock":true},{"title":"3.5 Kg","offer_id":53916220064080,"sku":"PRSC-CINTA-3.5KG","price":247.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/prosciutto-crudo-cinta-senese-dop-24-mesisalumeria-toscana-terre-di-siena-782704.jpg?v=1793790996"},{"product_id":"pecorino-stagionato-in-grotta-caseificio-follonica","title":"Cave-aged pecorino cheese, Caseificio Follonica","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCave-aged pecorino is a Tuscan sheep's milk cheese, aged for 3-6 months and matured in a cave, where constant humidity and temperature give it a rustic rind and deeper flavor. It is made by Caseificio Follonica in Maremma and comes as a quarter wheel (650 g), half wheel (1.3 kg), or whole wheel (2.7 kg).\u003c\/p\u003e\n\u003ch2\u003eWhy it's different from other pecorinos\u003c\/h2\u003e\n\u003cp\u003eThe difference isn't in the recipe, but in the place. The tufa caves of the Tuscan Maremma naturally maintain a temperature of 10-14°C and humidity of 85-90% all year round, without artificial refrigeration. In this environment, the cave's wild molds and bacteria interact with the cheese rind during the 3-6 months of aging, developing earthy, mushroomy, and woody aromas that no refrigerated room can replicate.\u003c\/p\u003e\n\u003cp\u003eA cave-aged pecorino and one aged in a temperature-controlled room can have the same technical specifications on paper. But when you cut and smell them, they are not even remotely alike. The cave is the ingredient that doesn't appear on the ingredient list.\u003c\/p\u003e\n\u003ch2\u003eTechnical Data Sheet\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eCaseificio Follonica\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eMaremma, Tuscany, Grosseto\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType of milk\u003c\/td\u003e\n\u003ctd\u003ePasteurized sheep's milk\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e3-6 months in a natural cave\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging environment\u003c\/td\u003e\n\u003ctd\u003eTufa caves · 10-14°C · humidity 85-90%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRind\u003c\/td\u003e\n\u003ctd\u003eNatural, dark, irregular, with noble molds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePaste\u003c\/td\u003e\n\u003ctd\u003eFirm, semi-hard, fine eyes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavor\u003c\/td\u003e\n\u003ctd\u003eIntense, earthy, with a slight lingering spiciness\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to serve it\u003c\/h2\u003e\n\u003cp\u003eTake it out of the refrigerator at least \u003cstrong\u003e30 minutes before\u003c\/strong\u003e serving; the cold suppresses the aromas. At room temperature, the paste softens slightly and the aroma profile opens up fully: first the milky notes, then the earthy, mushroomy notes from the cave, and finally the characteristic lingering spiciness of prolonged aging.\u003c\/p\u003e\n\u003cp\u003eCut it with a short, sturdy knife, not sliced thinly like a fresh cheese, but into flakes or wedges at least 5-6 mm thick. The rind is not eaten, but should be left on during serving because it continues to impart aromas to the paste.\u003c\/p\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003ePairing\u003c\/th\u003e\n\u003cth\u003eWhy it works\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cstrong\u003eChianti Classico Riserva DOCG\u003c\/strong\u003e\n\u003c\/td\u003e\n\u003ctd\u003eL'the Sangiovese's acidity balances the savoriness of aged pecorino, the quintessential regional pairing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cstrong\u003eMorellino di Scansano DOCG\u003c\/strong\u003e\n\u003c\/td\u003e\n\u003ctd\u003eBorn in the same Maremma as the cheese, with red fruit and soft tannins\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cstrong\u003eBrunello di Montalcino DOCG\u003c\/strong\u003e\n\u003c\/td\u003e\n\u003ctd\u003eFor the most aged and intense wheels, a great wine for a great cheese\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cstrong\u003eChestnut honey\u003c\/strong\u003e\n\u003c\/td\u003e\n\u003ctd\u003eL'the bitterness of honey balances the spiciness of long aging\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\n\u003cstrong\u003eWilliams pears or acacia honey\u003c\/strong\u003e\n\u003c\/td\u003e\n\u003ctd\u003eFresh sweetness that opens the palate between bites\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Pecorino aged in a cave and Pecorino Toscano PDO?\u003c\/strong\u003e\u003cbr\u003ePecorino Toscano PDO guarantees the use of Tuscan milk and a specific production protocol, but it does not define the aging method. The cave adds aromatic complexity that PDO certification alone cannot guarantee. They are two different products, neither inherently better than the other.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan you eat the rind?\u003c\/strong\u003e\u003cbr\u003eIt is not recommended. The natural rind with noble molds is an integral part of the aging process, but it is not intended to be eaten. However, leaving it on while serving is fine, as it continues to impart aromas to the cheese even on the serving board.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should it be stored after opening?\u003c\/strong\u003e\u003cbr\u003eWrap it in cheese paper or parchment paper and store it in the lower part of the refrigerator. Do not use plastic wrap; the cheese needs to breathe. Consume within 2-3 weeks of opening. Do not freeze.\u003c\/p\u003e\n\u003cp\u003eIs the stated weight exact? The weights (~650g, ~1300g, ~2700g) are approximate because each wheel is cut by hand; the actual weight may vary by ±5%.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for vegetarians?\u003c\/strong\u003e\u003cbr\u003ePecorino aged in a cave is made with animal rennet, so it is not suitable for vegetarians who avoid rennet. For a pecorino made with vegetable thistle rennet, see Pecorino Cardino Vegetable Rennet.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"650g","offer_id":53916220227920,"sku":"PECO-GROT-650GR","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"1.3kg","offer_id":53916220260688,"sku":"PECO-GROT-1.3KG","price":39.9,"currency_code":"EUR","in_stock":true},{"title":"2.7 kg Whole form","offer_id":53916220293456,"sku":"PECO-GROT-2.7KG","price":83.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/pecorino-il-grotta-caseificio-follonica-shopify.webp?v=1793790995"},{"product_id":"lardo-di-cinta-senese-dop-trancio-da-600-g","title":"Cinta Senese DOP lard, 600 g piece","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eDOP Cinta Senese lardo is the layer of fat from the back of the Cinta Senese, the black pig with a white belt, raised semi-wild in Tuscany, seasoned with salt and spices and left to age. It is prepared by Macelleria Savigni: a 600 g piece, to be sliced paper-thin over warm bread or crostini.\u003c\/p\u003e\n\u003ch2\u003eWhy Cinta Senese Lardo Is Different from Any Other Lardo\u003c\/h2\u003e\n\u003cp\u003eThe quality of lardo depends almost entirely on the quality of the fat, and the quality of the fat depends on the pig’s breed, diet, and rearing. This is where Cinta Senese Lardo sets itself apart from any other Tuscan or Italian lardo.\u003c\/p\u003e\n\u003cp\u003eCinta Senese is a native breed of pig from the Siena area, raised semi-wild: the pigs roam freely through the countryside and woods of the Province of Siena, feeding on acorns, roots, grass, and supplementary grains. This way of life produces fat that is completely different from that of intensively farmed pigs: it is not the firm, neutral fat of a sedentary animal, but a living, aromatic fat with a structure that reflects the animal’s diet and movement.\u003c\/p\u003e\n\u003cp\u003eThe natural marbling of Cinta Senese fat, the intramuscular distribution of fat within the muscle fibers, is also evident in the lardo, giving it a softer, more melt-in-your-mouth texture and a richer aromatic profile than ordinary lardo. At room temperature, Cinta Senese Lardo softens until it becomes almost creamy, a tenderness that intensively farmed pork fat never achieves.\u003c\/p\u003e\n\u003cp\u003eArtisanal processing completes the picture: sea salt, natural aromatic herbs, and slow aging that never rushes the process, preserving the quality of the exceptional raw ingredient.\u003c\/p\u003e\n\u003ch2\u003eTechnical Sheet: Cinta Senese Lardo\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eCinta Senese Lardo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eProvince of Siena, Tuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBreed\u003c\/td\u003e\n\u003ctd\u003eCinta Senese, native to Tuscany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFarming\u003c\/td\u003e\n\u003ctd\u003eSemi-free-range, Sienese countryside\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eBack fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProcessing\u003c\/td\u003e\n\u003ctd\u003eArtisanal, sea salt, aromatic herbs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eNatural, slow, and controlled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsumption\u003c\/td\u003e\n\u003ctd\u003eReady to eat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Serve Cinta Senese Lard: The Rule of Warmth\u003c\/h2\u003e\n\u003cp\u003eLike any high-quality lard, Cinta Senese lard should not be eaten cold. At 0-4°C, the fat is firm and the aromas are locked in. Take the lard out of the refrigerator at least 30 minutes before serving: at room temperature, it becomes almost creamy, its aromatic profile opens up fully, and Cinta Senese fat reveals all its complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe classic way, on warm Tuscan bread:\u003c\/strong\u003e Cut paper-thin slices with a long, sharp knife. Lay them on lightly toasted unsalted Tuscan bread or warm crostini. The warmth of the bread starts to melt the lard: the Cinta Senese fat slowly melts, releasing the aromas of the herbs and the natural sweetness of this exceptional breed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLard-wrapped roast\u003c\/strong\u003e: Cinta Senese fat wraps and protects the meat, releasing its aromas as it cooks\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBeans with lard\u003c\/strong\u003e: a soffritto made with Cinta Senese lard transforms cannellini beans into an authentic Sienese traditional dish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFried eggs\u003c\/strong\u003e: a few slices of lard melted in a pan, two eggs: Tuscan breakfast in its simplest, most authentic form\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: The Sienese Table\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVernaccia di San Gimignano\u003c\/strong\u003e: dry and mineral, it cleanses the palate between slices, bringing out the sweetness of Cinta Senese lard\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrunello di Montalcino\u003c\/strong\u003e: for special occasions: Brunello’s structure matches the Cinta Senese’s\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: more approachable, ideal for mixed platters with other Tuscan cured meats\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Cinta Senese Lard\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Cinta Senese Lard?\u003c\/strong\u003e Cinta Senese Lard is the back fat of the Cinta Senese, a native Tuscan pig breed raised semi-wild in the countryside of the province of Siena. L'Semi-wild farming produces fat of exceptional quality: softer, more aromatic, and with an almost creamy texture at room temperature compared with the lard of intensively farmed pigs. It is handcrafted with sea salt and natural aromatic herbs, then slowly aged according to Sienese charcuterie tradition.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Cinta Senese Lard and Lardo di Colonnata IGP?\u003c\/strong\u003e They are two products with completely different origins and characteristics. Lardo di Colonnata IGP is made in Colonnata, Carrara, and is defined by aging in white marble vats with herbal aromas of rosemary, garlic, black pepper, and sage. Cinta Senese Lard comes from the native Sienese pig breed, raised semi-wild in the countryside around Siena. The difference lies in the raw material: Cinta Senese fat is inherently superior in quality thanks to natural farming. Two Tuscan specialties, two different niches, two distinct flavor profiles. It’s worth trying them both on the same charcuterie board to appreciate the difference.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Cinta Senese Lard and regular Tuscan lard?\u003c\/strong\u003e Regular Tuscan lard comes from intensively farmed pigs, sedentary animals with firm fat and a neutral flavor profile. Cinta Senese Lard comes from pigs raised semi-wild, roaming freely in the Sienese woods and feeding on acorns, grass, and roots. This lifestyle produces fat that is vibrant and aromatic, with a melt-in-your-mouth texture that intensively farmed pigs cannot replicate. The difference is noticeable from the very first taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow can you tell real Cinta Senese Lard?\u003c\/strong\u003e Authentic Cinta Senese Lard is recognizable by its texture, which is softer and more melt-in-your-mouth than regular lard, even straight from the refrigerator. At room temperature, it becomes almost creamy. Its color is ivory white with slightly pinkish hues. Its flavor profile is sweet, with a roundedness that reflects the quality of the Cinta Senese pigs’ natural diet.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"600 g","offer_id":53916220326224,"sku":"LARD-CINTA-500GR","price":19.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/lardo-di-cinta-senese-dop_webp.png?v=1793790998"},{"product_id":"capocollo-di-cinta-senese-dop-macelleria-savigni-650-g","title":"Cinta Senese DOP capocollo, Macelleria Savigni, 650 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCinta Senese PDO capocollo is a cured meat made from the neck of the black Tuscan pig with a white band, salted, seasoned, and left to age: marbled meat, fragrant and tender when sliced. Macelleria Savigni produces it in 650 g vacuum-packed pieces, ready to be thinly sliced for appetizers and charcuterie boards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Description:\u003c\/strong\u003e Cinta Senese Capocollo is a gastronomic treasure made from the prized pork of the native Cinta Senese breed. Crafted by hand with meticulous care, this capocollo stands out for its delicate flavor and tender texture. Enjoy the authentic taste of Tuscany on your plate with Cinta Senese Capocollo.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCinta Senese Pork:\u003c\/strong\u003e Made with prized meat from this native breed, a guarantee of quality.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArtisanal Production:\u003c\/strong\u003e Each piece is carefully prepared to ensure an excellent product.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Aging:\u003c\/strong\u003e Slow aging gives the capocollo its flavor .\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Choose Cinta Senese Capocollo:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan Excellence:\u003c\/strong\u003e Bring the best of Tuscan culinary tradition to your table.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified Origin:\u003c\/strong\u003e Meat from the Cinta Senese breed, ensuring authenticity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eHow to Store and Enjoy: Store Cinta Senese Capocollo in a cool, dry place. Pair it with fresh bread and local cheeses for an unforgettable culinary experience.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"650g","offer_id":53916220424528,"sku":"CAPO-CINTA-650GR","price":29.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/capocollo-di-cinta-senese-650gr-suino-toscanosalumeria-toscanasalumeria-toscana-711422.jpg?v=1793790997"},{"product_id":"guanciale-stagionato-al-pepe-800-g","title":"Pepper-seasoned cured guanciale, 800 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003ePepper-Cured Pork Jowl: Tuscan, whole, 800 g\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy guanciale is different from pancetta\u003c\/h2\u003e\n\u003cp\u003ePancetta and guanciale are similar, but they come from two different parts of the pig. Pancetta comes from the belly, with regular layers of lean meat and fat. Guanciale comes from the jowl: its fat is firmer and more flavorful, releasing aromatic drippings in the pan and leaving the pieces crisp on the outside and tender inside.\u003c\/p\u003e\n\u003cp\u003eThat is why guanciale is not substituted in recipes from Rome and central Italy: it gives carbonara and amatriciana a rich flavor that pancetta doesn't have.\u003c\/p\u003e\n\u003ch2\u003eProduct specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003ePepper-cured pork jowl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eBontà Toscane, Valtiberina (Tuscany)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003ePork jowl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eSalt, black pepper, spices\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuring time\u003c\/td\u003e\n\u003ctd\u003e3 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eWhole, 800 g, vacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to use guanciale\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the rind and any excess pepper crust, then cut it into strips about 1 cm wide.\u003c\/li\u003e\n\u003cli\u003ePlace it in a cold pan without oil over medium heat: in 6-8 minutes, the fat will render and the pieces will become crisp.\u003c\/li\u003e\n\u003cli\u003eCarbonara: crisp guanciale, egg yolks, pecorino and pepper, with a little of its rendered fat in the sauce.\u003c\/li\u003e\n\u003cli\u003eAmatriciana: guanciale, tomato, pecorino and a pinch of chili pepper.\u003c\/li\u003e\n\u003cli\u003eGricia: just guanciale, pecorino and pepper.\u003c\/li\u003e\n\u003cli\u003eSlice it thinly and serve on warm bread, like a more flavorful lardo.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCheese: grated aged pecorino.\u003c\/li\u003e\n\u003cli\u003eRed wine: a medium-bodied Tuscan red.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about guanciale\u003c\/h2\u003e\n\u003ch3\u003eWhat is guanciale?\u003c\/h3\u003e\n\u003cp\u003eIt is pork jowl that has been salted, seasoned with pepper and spices, and cured. It has more fat than lean meat and becomes crisp in the pan: it is the classic ingredient in carbonara and amatriciana.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between guanciale and pancetta?\u003c\/h3\u003e\n\u003cp\u003eGuanciale comes from the jowl, while pancetta comes from the belly. Guanciale has firmer, more flavorful fat and a more intense taste when cooked.\u003c\/p\u003e\n\u003ch3\u003eHow much guanciale do you need for carbonara?\u003c\/h3\u003e\n\u003cp\u003eAllow about 40-50 g per person, cut into strips.\u003c\/p\u003e\n\u003ch3\u003eCan it be frozen?\u003c\/h3\u003e\n\u003cp\u003eYes: cut it into strips or cubes and freeze in portions, so you can use it straight from the freezer in the pan.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored after opening?\u003c\/h3\u003e\n\u003cp\u003eWrap it in food-safe paper and refrigerate at 0-4 °C for 2-3 weeks.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"800 g","offer_id":53916220457296,"sku":"GUAN-PEPE-1KG","price":12.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/guanciale-stagionato-artigianale-pepe-sale-aglio_webp.png?v=1793790998"},{"product_id":"pecorino-toscano-dop-stagionato","title":"Aged Pecorino Toscano DOP","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eAged Pecorino Toscano PDO is the pinnacle of Tuscan cheesemaking tradition. It starts with the same raw ingredient as Pecorino Toscano PDO: whole milk from sheep grazing on certified Tuscan pastures. A minimum aging period of 4 months brings out its full aromatic potential, transforming the soft, milky paste of fresh cheese into something completely different. It has a hard paste, an intense straw-yellow color, fine and irregular holes, and a natural rind treated with oil or ash according to tradition. With the first bite, this cheese tells a story of months of patience, terroir and craftsmanship.\u003c\/p\u003e\n\u003cp\u003eEach wheel is made with whole milk from PDO-certified Tuscan sheep, processed according to the European regulations of the Pecorino Toscano Protection Consortium, then left to age slowly under controlled conditions. This gradually develops its aromatic complexity, savory flavor and grainy, crystalline texture, typical of great Italian aged cheeses. The result is a cheese to savor on its own, enjoy in traditional Tuscan cooking and pair with the region's great red wines.\u003c\/p\u003e\n\u003ch2\u003eWhat is Aged Pecorino Toscano PDO, and why is it different?\u003c\/h2\u003e\n\u003cp\u003eNot all aged pecorino cheeses are the same. Authentic Aged Pecorino Toscano PDO stands out for three key characteristics:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePDO-certified Tuscan sheep's milk\u003c\/strong\u003e: European regulations precisely define production areas, sheep breeds and farming methods. Only milk from these specific areas can be used to make Pecorino Toscano PDO. This guarantee of origin is something no generic pecorino can offer.\u003c\/p\u003e\n\u003cp\u003e⏳ \u003cstrong\u003eA minimum aging period of 4 months makes all the difference\u003c\/strong\u003e: four months of slow maturation radically transform the cheese's texture. The paste turns from white to straw yellow, and from soft to hard and grainy. Its flavor changes from sweet and milky to intense, savory and lingering, with notes of Tuscan pasture and dried aromatic herbs, followed by a long finish that lasts minutes, not seconds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCrystallized paste, a sign of quality\u003c\/strong\u003e: tiny white tyrosine crystals appear in the paste of more mature wheels. They're not defects; they're unmistakable signs of long, natural aging. The same crystals are found in long-aged Parmigiano Reggiano. Those who know them seek them out.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe difference between Fresh Pecorino Toscano PDO and Aged Pecorino Toscano PDO isn't a matter of preference: they're two completely different cheeses under the same certified name. Aged Pecorino is mature and complex, perfect for savoring. Fresh Pecorino is young and straightforward, ideal for everyday enjoyment.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eAged Pecorino Toscano PDO\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertification\u003c\/td\u003e\n\u003ctd\u003ePDO, EU Protected Designation of Origin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003eWhole sheep's milk, certified Tuscan origin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePaste type\u003c\/td\u003e\n\u003ctd\u003eHard, compact, granular, with small, fine eyes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRind\u003c\/td\u003e\n\u003ctd\u003eNatural, treated with oil or traditional ash\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMinimum aging\u003c\/td\u003e\n\u003ctd\u003e4 months (8-12 month wheels available on request)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePaste color\u003c\/td\u003e\n\u003ctd\u003eDeep straw yellow, with visible tyrosine crystals\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavor\u003c\/td\u003e\n\u003ctd\u003eIntense, savory, with Tuscan pasture notes and a long finish\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWedge weight\u003c\/td\u003e\n\u003ctd\u003e200 g, 500 g (wedges) \/ 1-2.5 kg (whole wheel)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003e+4\/+8°C in cheese paper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to best enjoy Pecorino Toscano Aged PDO\u003c\/h2\u003e\n\u003cp\u003ePecorino Toscano Aged PDO deserves respect and care. This is a cheese for tasting, and it rewards those who take the time to serve it properly:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature, a non-negotiable rule\u003c\/strong\u003e: take it out of the refrigerator at least 40-45 minutes before tasting. At refrigerator temperature, Aged Pecorino is flat, greasy in the mouth, and lacking complexity. At room temperature, 17-18°C, it releases its full aromatic bouquet: pasture, dried herbs, fermented dairy notes, and minerality\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCut into irregular shards with the tip of a knife\u003c\/strong\u003e: aged cheese isn't sliced; it's chipped. Inserting the tip of a knife into the cheese creates irregular shards that bring out its granular, crystalline texture. Irregular shards have more surface area in contact with the palate and release more flavor than even slices\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan chestnut honey, the classic pairing\u003c\/strong\u003e: the complex bittersweet notes of chestnut honey are the only ones that complement the intense flavor of aged pecorino without overpowering it. Acacia honey is too neutral, and wildflower honey too floral\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrated over fresh Tuscan pasta\u003c\/strong\u003e: pici with aglione garlic sauce, pappardelle with Chianina beef ragù, tagliatelle with black truffle: grated Pecorino Toscano Aged PDO is the quintessential Tuscan topping, more rustic and regional than Parmesan\u003c\/p\u003e\n\u003cp\u003e⏳ \u003cstrong\u003eLetting it breathe after vacuum sealing\u003c\/strong\u003e: after opening the vacuum-sealed package, leave the cheese uncovered for 15 minutes before tasting. Vacuum sealing compresses the aromas: 15 minutes of airing lets them fully express themselves again\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe perfect Tuscan tasting: a shard of Pecorino Toscano Aged PDO at room temperature, a drop of chestnut honey, half a walnut, and a slice of unsalted Tuscan bread. A glass of Brunello di Montalcino. Nothing else needed.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan chestnut honey\u003c\/strong\u003e: the classic pairing, with bittersweet notes that complement the intense savoriness of Aged PDO cheese\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack fig jam or mostarda\u003c\/strong\u003e: sugar concentration and acidity balance the lingering savory notes of the aged cheese\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eToasted walnuts, hazelnuts, and almonds\u003c\/strong\u003e: vegetal tannins that enhance the long aromatic finish of Aged Pecorino PDO\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrunello di Montalcino DOCG\u003c\/strong\u003e: the great local pairing—the Brunello’s structure, tannins, and lingering finish match the complexity of aged pecorino\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChianti Classico Riserva DOCG\u003c\/strong\u003e: a high-quality everyday pairing, with tannins that cleanse the palate between shavings\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLucca PDO extra virgin olive oil\u003c\/strong\u003e: a few drops over shavings with freshly ground Sarawak black pepper—the purest Tuscan way to eat aged cheese\u003c\/p\u003e\n\u003ch2\u003eFAQ: Aged Pecorino Toscano PDO\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Aged Pecorino Toscano PDO?\u003c\/strong\u003e It is the hard-paste version of Pecorino Toscano PDO: certified whole sheep’s milk from Tuscany, aged for at least 4 months according to European regulations. It has a hard, straw-yellow, granular paste with fine eyes, a natural rind treated with oil or ash, and an intense, savory flavor with a long finish. Sold in wedges weighing 200-500g or whole wheels weighing 1-2.5 kg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Aged Pecorino Toscano PDO and Fresh Pecorino Toscano PDO?\u003c\/strong\u003e They are two completely distinct products certified under the same PDO specification. The fresh cheese (aged for at least 20 days) has a soft white paste and a sweet, milky flavor. The aged cheese (at least 4 months) has a hard, straw-yellow paste, a granular texture with possible tyrosine crystals, and an intense, savory, lingering flavor. Two different cheeses under the same certified designation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat are the white crystals in the paste of aged pecorino?\u003c\/strong\u003e They are tyrosine crystals, an amino acid that crystallizes during long aging. They are not defects: they are an unmistakable sign of long, natural aging, just as with outstanding aged cheeses such as 30-month Parmigiano Reggiano. Those in the know actively look for them as an indicator of quality.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should it be stored at home after opening?\u003c\/strong\u003e Wrap it in cheese paper and store it at +4\/+8°C in the refrigerator’s vegetable drawer, never in plastic. It keeps for 4-6 weeks after opening. Always take it out of the fridge 40-45 minutes before tasting: at room temperature, it expresses 100% of its aromatic bouquet.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow does it differ from Pecorino Romano PDO and Pecorino Sardo?\u003c\/strong\u003e Aged Pecorino Toscano PDO is more delicate and complex than Romano (much saltier and spicier, used almost exclusively for grating) and more aromatic and herbaceous than Sardo. The Tuscan profile is distinctive: notes of Apennine pasture, dried aromatic herbs, minerality, and a lingering yet never aggressive finish.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"1400 g 1\/2 Form ","offer_id":53916220490064,"sku":"PECO-DOP-ST-1.4KG","price":46.7,"currency_code":"EUR","in_stock":true},{"title":"2800 g Whole Form","offer_id":53916220522832,"sku":"PECO-DOP-ST-2.8KG","price":93.9,"currency_code":"EUR","in_stock":true},{"title":"Weight 700 g 1\/4 of a Wheel","offer_id":53916220555600,"sku":"PECO-DOP-ST-700GR","price":23.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/pecorino-toscano-dop-semistagionato-rosso-shopify.webp?v=1793790995"},{"product_id":"muffone-formaggio-toscano-a-crosta-fiorita-caseificio-nuovo-600-g","title":"Muffone, Tuscan cheese with bloomy rind, Caseificio Nuovo, 600 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eMuffone is Tuscany’s bloomy-rind cheese, the Sienese answer to French Brie, but made with fresh pasteurized cow’s milk, natural rennet, and salt from the Volterra salt pans. Caseificio Nuovo makes it in Poggibonsi following the Tuscan cheesemaking tradition: a whole 600 g wheel with a velvety grayish-white rind, soft and creamy paste inside, and an aromatic profile reminiscent of moss, wet meadow, and fresh hay.\u003c\/p\u003e\n\u003ch2\u003eWhat is a bloomy rind, and why eat it?\u003c\/h2\u003e\n\u003cp\u003eThe bloomy rind is a noble mold, \u003cem\u003ePenicillium camemberti\u003c\/em\u003e, that grows naturally on the surface of the cheese as it ripens. It is not contamination: it is a sought-after characteristic, just like that of Brie de Meaux or Camembert de Normandie, here applied to Tuscan cow’s milk. The rind is always eaten; it is the most aromatically complex part of the cheese, with noble bitter, earthy, and mushroom notes that contrast beautifully with the sweet, buttery paste inside.\u003c\/p\u003e\n\u003cp\u003eBeneath the rind, natural proteolysis creates a nearly runny layer of paste—the Muffone at just the right stage of ripeness. If you prefer a firmer texture, eat it in the first few days after receiving it; if you enjoy fully ripened cheese, leave it in the refrigerator, wrapped in cheese paper, for 4-5 days after opening.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMuffone, Bloomy-Rind Cow’s Milk Cheese\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCaseificio Nuovo, Poggibonsi (SI), Tuscany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMilk\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFresh pasteurized cow’s milk\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRennet\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNatural rennet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSalt\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSalt from the Volterra salt pans\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCultures\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSelected lactic cultures\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eType\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSoft cheese with bloomy rind\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e600 g (whole wheel)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e+2°C \/ +4°C · wrapped in food-grade paper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePoggibonsi (SI), Tuscany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eFAQ: Muffone Bloomy-Rind Cheese\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Muffone?\u003c\/strong\u003e\u003cbr\u003eMuffone is a soft, bloomy-rind Tuscan cheese made by Caseificio Nuovo in Poggibonsi with fresh pasteurized cow’s milk, natural rennet, and salt from the Volterra salt pans. It is an artisanal bloomy-rind cheese from the Sienese cheesemaking tradition.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan you eat the rind of Muffone?\u003c\/strong\u003e\u003cbr\u003eYes, absolutely. The bloomy rind is an edible noble mold and the most aromatic part of the cheese, with notes of moss, mushroom, and meadow. Removing it would mean losing much of the product’s complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it similar to Brie or Camembert?\u003c\/strong\u003e\u003cbr\u003eYes, it belongs to the same family as soft-ripened, bloomy-rind cheeses with a velvety coating of noble mold. The difference is the raw ingredients: Tuscan cow’s milk, natural rennet, and salt from Volterra, made according to the Tuscan cheesemaking tradition rather than the Norman one.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should it be stored after opening?\u003c\/strong\u003e\u003cbr\u003eWrap it in cheese paper (not plastic wrap) and store it in the refrigerator at +2\/+4°C. Consume within 5-7 days of opening. The paste tends to soften further over time; if you enjoy fully ripened cheese, wait 3-4 days.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"600 g","offer_id":53916221145424,"sku":"MUFF-600-600GR","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/muffone-formaggio-crosta-fiorita-caseificio-nuovo-pienza.webp?v=1793791003"},{"product_id":"pecorino-cardino-a-caglio-vegetale-caseificio-nuovo-650-g","title":"Cardino pecorino with vegetable rennet, Caseificio Nuovo, 650 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCardino is a raw sheep's milk pecorino made with vegetable rennet extracted from the cardoon flower rather than animal rennet: soft paste, fresh milk aroma, and herbal notes. It's produced by Caseificio Nuovo in Poggibonsi and aged for a short 40-60 days in 650 g wheels.\u003c\/p\u003e\n\u003cp\u003eThere's a clear difference between pecorino made with animal rennet and pecorino made with rennet extracted from the cardoon flower. Caseificio Nuovo's Cardino makes that difference noticeable from the first bite: soft paste, intense aroma of fresh milk, clean herbal notes. A short aging period of 40 to 60 days makes it ideal for those who prefer a young, creamy cheese that doesn't sacrifice character.\u003c\/p\u003e\n\u003ch2\u003eWhy it's different from other pecorino cheeses\u003c\/h2\u003e\n\u003cp\u003eMost fresh cheeses use animal rennet. Cardino uses exclusively \u003cstrong\u003ecardoon rennet\u003c\/strong\u003e: an ancient practice, now almost extinct, that gives the cheese a more vegetal aromatic profile and a slightly bitter aftertaste, characteristic of traditional farmhouse pecorino. It is a cheese \u003cstrong\u003esuitable for vegetarians\u003c\/strong\u003e and for anyone looking for a product without animal rennet, without giving up the depth of traditionally processed raw milk.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCharacteristic\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eName\u003c\/td\u003e\n\u003ctd\u003eCardino\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eCaseificio Nuovo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003eRaw sheep's milk · origin: Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRennet\u003c\/td\u003e\n\u003ctd\u003eVegetable rennet from cardoon\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePaste\u003c\/td\u003e\n\u003ctd\u003eSoft\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e⏳ Aging\u003c\/td\u003e\n\u003ctd\u003e40-60 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e650 g · Ø 10 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSuitable for\u003c\/td\u003e\n\u003ctd\u003eVegetarians \u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNot suitable for\u003c\/td\u003e\n\u003ctd\u003eVegans (contains milk) · people with lactose intolerance\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to enjoy it\u003c\/h2\u003e\n\u003cp\u003eCardino is a true table cheese. Serve it in slices that aren't too thin. Its soft paste holds up better at room temperature, so take it out of the refrigerator at least 20 minutes before serving. Perfect on a board with aged cured meats, but also delicious on its own with a few fresh thyme leaves on top.\u003c\/p\u003e\n\u003cp\u003eIt melts well in the kitchen: add it grated to pasta with a simple sauce, vegetable risotto, or melt it over toasted crostini. Its flavor doesn't overpower; it complements.\u003c\/p\u003e\n\u003ch2\u003eComplete your cheese board\u003c\/h2\u003e\n\u003cp\u003eIf Cardino has won you over, explore the other pecorino cheeses selected by Salumeria Toscana:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCave-Aged Pecorino, long aging, natural rind, compact paste\u003c\/li\u003e\n\u003cli\u003eAged Pecorino Toscano PDO, PDO certification, Tuscan milk, bold flavor\u003c\/li\u003e\n\u003cli\u003eTruffle Pecorino, marbled with black truffle, ideal as an appetizer\u003c\/li\u003e\n\u003cli\u003eAll Tuscan Cheeses, the complete selection\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eCardino is classically paired with \u003cstrong\u003eacacia honey\u003c\/strong\u003e: the honey's mild sweetness brings out the herbal notes of the thistle rennet without masking them. It also works well with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFig jam\u003c\/strong\u003e: more intense sweetness, a perfect aperitif pairing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eToasted walnuts and almonds\u003c\/strong\u003e: a textural contrast, ideal for a cheese board\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStill white wine\u003c\/strong\u003e: Vernaccia di San Gimignano or a young Vermentino\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWildflower honey\u003c\/strong\u003e: a more aromatic alternative to acacia honey\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs Cardino suitable for vegetarians?\u003c\/strong\u003e Yes. It is made exclusively with thistle rennet, with no animal-derived ingredients used in the coagulation process. It is suitable for people following a vegetarian diet. It is not suitable for vegans (it contains sheep's milk).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does raw milk mean?\u003c\/strong\u003e Raw milk is not pasteurized before processing. This preserves its natural bacterial flora and original aromas, resulting in a more aromatic and complex cheese than those made with pasteurized milk.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is thistle rennet?\u003c\/strong\u003e Wild thistle (\u003cem\u003eCynara cardunculus\u003c\/em\u003e) contains natural coagulating enzymes extracted from its flowers. It is one of Europe's oldest plant-based rennets, still used in the traditional production of some Italian and Portuguese pecorino cheeses. It gives the cheese a slightly herbal aromatic profile and a distinctive aftertaste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I freeze Cardino?\u003c\/strong\u003e Yes, if you won't eat it right away, you can freeze it as soon as it arrives. Thaw it slowly in the refrigerator for 24 hours before use, never at room temperature. Its soft texture holds up reasonably well to freezing, but fresh is always best.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does it last after opening?\u003c\/strong\u003e Stored in the refrigerator with the cut side covered with food wrap, it keeps for 5-7 days after opening.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"650 g","offer_id":53916221440336,"sku":"PECO-VEG-650GR","price":20.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/pecorino-caglio-vegetale-cardino-latte-crudo-caseificio-nuovo.webp?v=1793791006"},{"product_id":"prosciutto-crudo-disossato-10-12-mesi-6-5-kg","title":"Boneless dry-cured ham, aged 10-12 months, 6,5 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eThe boneless cured pork leg is a whole bone-in-free dry-cured ham with its rind, ready for the slicer: it slices faster and with less waste, making it convenient for those who eat a lot of cured ham. This one is from Salumificio Pambuffetti, aged for 10-12 months, and weighs about 6.5 kg.\u003c\/p\u003e\n\u003ch2\u003eWhy choose it\u003c\/h2\u003e\n\u003cp\u003eThis is an everyday cured ham: 10-12 months of aging produce a tender slice and a milder flavor than long-aged cured hams, making it suitable for charcuterie boards, sandwiches, and appetizers.\u003c\/p\u003e\n\u003cp\u003eThe boneless format with rind combines two advantages: no bone to remove, and the rind provides natural protection for the portion you have not yet sliced.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eBoneless cured pork leg (dry-cured ham)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eSalumificio Pambuffetti\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003eWhole, boneless, with rind\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003eAbout 6.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e10-12 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate, with the cut surface covered\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to slice it\u003c\/h2\u003e\n\u003cp\u003eRemove the rind and outer fat only from the portion you are about to slice: the rest stays protected. Slice it thinly with a meat slicer and serve at room temperature so the fat softens and releases its full aroma.\u003c\/p\u003e\n\u003cp\u003eAfter each use, cover the cut surface with plastic wrap or food-safe paper and return the leg to the refrigerator.\u003c\/p\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eWhite wine: Vernaccia di San Gimignano DOCG\u003c\/li\u003e\n\u003cli\u003eYoung red wine: Morellino di Scansano DOCG\u003c\/li\u003e\n\u003cli\u003eUnsalted Tuscan bread\u003c\/li\u003e\n\u003cli\u003eMelon, fresh figs, or mozzarella and fresh pecorino cheese\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eHow long is this leg aged?\u003c\/h3\u003e\n\u003cp\u003e10-12 months: aging that produces a tender slice and a delicate flavor.\u003c\/p\u003e\n\u003ch3\u003eIs it a PDO ham?\u003c\/h3\u003e\n\u003cp\u003eNo, it is a cured ham without a protected designation. If you are looking for a PDO product, there is Boneless Tuscan PDO Ham, aged for 14-16 months.\u003c\/p\u003e\n\u003ch3\u003eWhy choose boneless?\u003c\/h3\u003e\n\u003cp\u003eBecause it is ready for the slicer: no bone to remove, less waste, and quicker slicing. The rind still provides natural protection.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored once opened?\u003c\/h3\u003e\n\u003cp\u003eIn the refrigerator, with the cut surface covered with plastic wrap or food-safe paper. Remove the rind only from the portion you slice each time.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"6.5 Kg","offer_id":53916223930704,"sku":"PRSC-DISS-6.5KG","price":97.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/coscia-di-maiale-stagionata-senza-osso-65kgsalumeria-toscana-salumeria-toscana-959967.jpg?v=1793791026"},{"product_id":"caciotta-toscana-di-latte-vaccino-e-ovino-350-g","title":"Tuscan cow's and sheep's milk cheese, 350 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eMixed Tuscan caciotta is a soft cheese made from cow's and sheep's milk: white, smooth, and milder than pecorino. This mini caciotta from Caseificio Maremma is made with pasteurized milk and aged for about 20 days, in 350 g vacuum-packed wheels.\u003c\/p\u003e\n\u003ch2\u003eMini Mixed Tuscan Caciotta: The Sweetness of Tuscan Cheesemaking Tradition\u003c\/h2\u003e\n\u003cp\u003eCaciotta is one of the oldest cheeses, deeply rooted in Tuscan cheesemaking tradition. It is not a niche cheese for connoisseurs; it is an everyday staple on Tuscan tables, never absent from countryside snacks, rustic appetizers, or family cheese boards.\u003c\/p\u003e\n\u003cp\u003eThe mixed version, made from a blend of cow's and sheep's milk, is the most representative of Tuscan tradition: cow's milk brings softness and sweetness, while sheep's milk adds character and a slightly herbaceous note that sets this product apart from any caciotta made with a single type of milk.\u003c\/p\u003e\n\u003cp\u003eThe short aging period, about 20 days, is a deliberate choice: to preserve the fresh milky notes without developing the savory flavor and firmness typical of longer aging. The result is a tender, compact white paste with a balanced flavor that wins over even the most delicate palates.\u003c\/p\u003e\n\u003ch2\u003eTechnical Sheet: Mini Mixed Tuscan Caciotta\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eMini mixed Tuscan caciotta\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMilk\u003c\/td\u003e\n\u003ctd\u003ePasteurized cow's and sheep's milk\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIngredients\u003c\/td\u003e\n\u003ctd\u003ePasteurized cow's and sheep's milk, salt, rennet, lactic cultures\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eAbout 20 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e350 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePaste\u003c\/td\u003e\n\u003ctd\u003eTender and compact\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRind\u003c\/td\u003e\n\u003ctd\u003eTreated with food preservatives, \u003cstrong\u003enot edible\u003c\/strong\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed, manual cardboard tray\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003e2-4°C, humidity below 90%\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBest-before date\u003c\/td\u003e\n\u003ctd\u003e120 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eContains milk\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGMOs\u003c\/td\u003e\n\u003ctd\u003eNon-GMO according to supplier declarations\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eAverage Nutritional Values (per 100 g)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eNutrient\u003c\/th\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1430 kJ \/ 345 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal fat\u003c\/td\u003e\n\u003ctd\u003e29 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturated\u003c\/td\u003e\n\u003ctd\u003e20 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e21 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e1,4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eThe values shown are averages and may vary slightly depending on the production batch.\u003c\/p\u003e\n\u003ch2\u003eFood Quality and Safety\u003c\/h2\u003e\n\u003cp\u003eThe Mini Mixed Tuscan Caciotta is subject to rigorous microbiological and chemical-physical checks:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTotal coliforms: \u0026lt; 10,000 CFU\/g\u003c\/li\u003e\n\u003cli\u003eE. coli: \u0026lt; 100 CFU\/g\u003c\/li\u003e\n\u003cli\u003eListeria monocytogenes: \u003cstrong\u003eabsent\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA monitoring protocol that guarantees food safety without compromising the natural character of this artisanal product.\u003c\/p\u003e\n\u003ch2\u003eHow to enjoy it at its best: Tuscan tradition\u003c\/h2\u003e\n\u003cp\u003eMini Caciotta Toscana should always be enjoyed after removing the rind. The outer rind is treated with food preservatives and is not edible.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e Bring the caciotta to room temperature at least 20 minutes before serving. At 18-20°C, the cheese softens further and its fresh milky notes become more pronounced. The aromatic profile of a fresh, briefly aged cheese always comes through better outside the refrigerator.\u003c\/p\u003e\n\u003ch3\u003eAt the table: classic Tuscan pairings\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan country bread\u003c\/strong\u003e: the simplest and most fitting pairing: the crisp crust of Tuscan bread with the softness of fresh caciotta\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled vegetables\u003c\/strong\u003e: grilled zucchini, eggplant, and peppers with a drizzle of extra-virgin olive oil make a perfect summer appetizer\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChestnut honey\u003c\/strong\u003e: the sweet-and-savory contrast of Tuscan honey with fresh caciotta is one of the most typical pairings for a Tuscan farmhouse breakfast or snack\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRed onion jam\u003c\/strong\u003e: for a more elaborate cheese board, the sweetness of the onion balances the herbal notes of sheep’s milk\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eIn the kitchen\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMelted cheese bruschetta\u003c\/strong\u003e: the soft cheese melts easily, making it excellent on bruschetta with fresh tomato and basil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePolenta with melted caciotta\u003c\/strong\u003e: a Tuscan cucina povera classic: mixed-milk caciotta melts evenly without becoming grainy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFilled pasta\u003c\/strong\u003e: in Tuscan ravioli and tortelloni, the sweetness of cow’s milk and the herbal notes of sheep’s milk create a balanced filling\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: The Tuscan table\u003c\/h2\u003e\n\u003ch3\u003eWines\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVernaccia di San Gimignano\u003c\/strong\u003e: Tuscany’s quintessential white wine: fresh and mineral, ideal with soft cheeses aged for a short time\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYoung Morellino di Scansano\u003c\/strong\u003e: for those who prefer red wine, a young, fruity Morellino complements the caciotta’s delicate flavor without overpowering it\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLight craft beer\u003c\/strong\u003e: a lager or a Tuscan craft blanche: the beer’s freshness brings out the fresh cheese’s milky notes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Mini Mixed Tuscan Caciotta\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCan I eat the rind?\u003c\/strong\u003e No, the outer rind is treated with food preservatives and \u003cstrong\u003eis not edible\u003c\/strong\u003e. The rind must be completely removed before serving and tasting the caciotta. The soft, white interior is ready to eat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between mixed-milk caciotta and Tuscan pecorino?\u003c\/strong\u003e The main difference is the raw material and aging. Mini Mixed-Milk Caciotta blends cow’s and sheep’s milk and is briefly aged for about 20 days, resulting in a soft texture, mild flavor, and fresh milky notes. Tuscan Pecorino PDO is made with pure sheep’s milk and aged for longer, resulting in a firmer texture and a bolder, more distinctive flavor. These are two completely different Tuscan cheeses in terms of purpose and use.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for people with intolerances?\u003c\/strong\u003e Mini Tuscan Caciotta \u003cstrong\u003econtains milk\u003c\/strong\u003e: it is not suitable for people with lactose intolerance or a milk protein allergy. According to supplier declarations, it contains no GMOs. It is naturally gluten-free.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should it be stored after opening?\u003c\/strong\u003e Once the vacuum package has been opened, wrap the cheese in food-grade paper or plastic wrap and store it in the refrigerator at 2-4°C. Ideally, consume within 5-7 days of opening. Before opening, the best-before date is 120 days at 2-4°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it suitable for children?\u003c\/strong\u003e Yes, its mild flavor and short aging make it one of the most child-friendly cheeses. L'absence of spicy or intensely aged notes and its soft texture make it ideal for children’s first experiences with Tuscan artisan cheeses.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"350 gr","offer_id":53916223963472,"sku":"CACIO-MIST-350GR","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/caciotta-toscana_webp.png?v=1793791027"},{"product_id":"guanciale-di-cinta-senese-dop-macelleria-savigni-700-g","title":"Cinta Senese DOP jowl, Macelleria Savigni, 700 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCinta Senese PDO guanciale is the cheek of the Tuscan black pig with a white belt, dry-salted and cured. It alternates lean and fatty parts and has an intense, aromatic flavor. Macelleria Savigni prepares it in 700 g vacuum-packed pieces, perfect for carbonara, amatriciana, or thin slices on warm bread.\u003c\/p\u003e\n\u003cp\u003eArtisanal production, combined with controlled curing, yields a product of the highest quality, a benchmark for professionals and enthusiasts.\u003c\/p\u003e\n\u003ch2\u003eTECHNICAL FEATURES\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eCertified PDO product\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRaw ingredient: Cinta Senese\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eControlled curing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSeasoned with pepper\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eArtisanal production\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCut with a balanced lean-to-fat ratio\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eUSES IN THE KITCHEN\u003c\/h2\u003e\n\u003cp\u003ePerfect for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eCarbonara\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAmatriciana\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTraditional Roman and Tuscan dishes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eGourmet preparations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEssential for authentic Italian recipes\u003c\/p\u003e\n\u003ch2\u003eFAQ: FREQUENTLY ASKED QUESTIONS\u003c\/h2\u003e\n\u003ch3\u003eIs the guanciale PDO-certified?\u003c\/h3\u003e\n\u003cp\u003eYes, it is produced according to the Cinta Senese PDO specifications.\u003c\/p\u003e\n\u003ch3\u003eHow is it different from pancetta?\u003c\/h3\u003e\n\u003cp\u003eGuanciale is richer and more aromatic, with a higher proportion of prized fat.\u003c\/p\u003e\n\u003ch3\u003eIs it suitable for carbonara?\u003c\/h3\u003e\n\u003cp\u003eYes, it is the traditional ingredient for authentic carbonara.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored?\u003c\/h3\u003e\n\u003cp\u003eStore in a cool place; refrigerate after opening.\u003c\/p\u003e\n\u003ch3\u003eTuscan PDO specialties\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eTuscan Cured Meats\u003c\/strong\u003e selection was created to offer certified, high-quality products from a controlled supply chain.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"700 g","offer_id":53916223996240,"sku":"GUAN-CINTA-600GR","price":23.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/guanciale-di-cinta-senese-dop-salume-toscano-artigianalesalumeria-toscanasalumeria-toscana-5259510.png?v=1793791027"},{"product_id":"formaggio-al-peperoncino-caseificio-maremma-350-g","title":"Chili pepper cheese, Caseificio Maremma, 350 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCaseificio Maremma's chili pepper cheese is a soft Tuscan cheese with a white paste, made from pasteurized cow's and sheep's milk and seasoned with chili pepper for a lively yet balanced kick. Enjoy it on its own, on a board with cured meats, or to add character to recipes; 350 g wheel.\u003c\/p\u003e\n\u003ch2\u003eKey features\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMain ingredients and production\u003c\/strong\u003e: soft, white cheese made from pasteurized cow's and sheep's milk and flavored with \u003cstrong\u003echili pepper\u003c\/strong\u003e (0.5%). The cheese is aged for about \u003cstrong\u003e20 days\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eUnique flavor\u003c\/strong\u003e: delicate taste with spicy notes of chili pepper. The rind is treated with preservatives E202 and E235 and is \u003cstrong\u003enot edible\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eWeight and format\u003c\/strong\u003e: each wheel weighs approximately \u003cstrong\u003e500 g\u003c\/strong\u003e. Sold whole or in portions, vacuum-packed or in standard packaging.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAllergens\u003c\/strong\u003e: contains \u003cstrong\u003emilk\u003c\/strong\u003e. Not suitable for people who are intolerant or allergic to milk.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eNon-GMO product\u003c\/strong\u003e: according to the suppliers, the product contains no genetically modified ingredients.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cp\u003ePasteurized cow's and sheep's milk, chili pepper 0.5%, salt, rennet, lactic cultures; surface-treated. Rind not edible.\u003c\/p\u003e\n\u003ch2\u003eNutritional values (per 100 g)\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eValue\u003c\/th\u003e\n\u003cth\u003eQuantity\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e1430 kJ \/ 345 kcal\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTotal fat\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e29 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturates\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e20 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e0 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e0 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e21 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e1,4 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eValues are indicative and may vary slightly from batch to batch.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eStorage\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBest-before date (T.M.C.)\u003c\/strong\u003e: 180 days; 120 days if vacuum-packed.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eTemperature\u003c\/strong\u003e: store in a cool, dry place; once opened, keep between \u003cstrong\u003e2 °C and 4 °C\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to enjoy it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAt the table\u003c\/strong\u003e: serve cut into wedges on a board with cured meats and other traditional cheeses. Remember to remove the rind.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen\u003c\/strong\u003e: add diced chili pepper cheese to salads, on crostini, or as an ingredient in pizzas and focaccia for a spicy kick.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePairings\u003c\/strong\u003e: delicious with wildflower honey, fruit preserves, or a glass of Tuscan red wine.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy choose Chili Pepper Cheese\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan artisanal quality\u003c\/strong\u003e: made by a small family-run dairy with a tradition of cheesemaking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSimple, natural ingredients\u003c\/strong\u003e: just pasteurized milk, chili pepper, and lactic cultures.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eBalanced flavor\u003c\/strong\u003e: the softness of the white cheese meets the kick of chili pepper.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"350gr","offer_id":53916224192848,"sku":"PECO-PEP-350GR","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/formaggio-al-peperoncino-artigianale-sinfonia-di-gusti-piccantisalumeria-toscanacaseificio-maremma-8626294.jpg?v=1793791025"},{"product_id":"prosciutto-crudo-disossato-14-mesi-7-5-kg","title":"Boneless dry-cured ham, aged 14 months, 7,5 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eThis aged pork leg is a 7.5 kg boneless cured ham, aged for 14 months and ready for the slicer: no bone to remove, less waste, and faster slicing. It is made by Salumificio Viani using Tuscan pork and is designed for large families, delicatessens, and restaurants.\u003c\/p\u003e\n\u003ch2\u003eProduct Information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Tuscan pork\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 7.5kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAging:\u003c\/strong\u003e 14 months\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFeatures:\u003c\/strong\u003e Carefully selected pork leg, expertly aged to create a high-quality product.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy Choose Aged Pork Leg\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuperior Quality:\u003c\/strong\u003e Made with top-quality pork, ensuring a tender texture and rich flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfect Aging:\u003c\/strong\u003e The aging process gives the leg a unique aromatic bouquet and delicate texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile in the Kitchen:\u003c\/strong\u003e Perfect enjoyed on its own or as the main ingredient in traditional Tuscan dishes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eInstructions for Use\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlicing:\u003c\/strong\u003e Use a sharp knife to cut thin slices or slices to your liking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eServing:\u003c\/strong\u003e Ideal as an appetizer or as the centerpiece of a Tuscan charcuterie board.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Store in a cool, dry place to preserve its authentic flavor.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"7.5 Kg","offer_id":53916224717136,"sku":"PRSC-DISS-ST-7.5KG","price":107.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/coscia-di-suino-stagionata-senza-osso-75kgsalumeria-toscana-salumificio-viani-532239.jpg?v=1793791026"},{"product_id":"finocchiona-igp-toscana-500-g","title":"Tuscan Finocchiona PGI, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan Finocchiona PGI: fennel-seed salami, 500 g piece\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eWhat is Finocchiona, and how is it different from other salamis?\u003c\/h2\u003e\n\u003cp\u003eFennel is its defining feature: the seeds, whole or crushed, are visible in the slices and give it a distinctive aroma. According to the story, in rural Tuscan butcher shops, fennel, which grows wild along field edges, took the place of pepper, which was much more expensive.\u003c\/p\u003e\n\u003cp\u003eCompared with classic Tuscan salami, Finocchiona has a fresher, more aromatic taste and is less spicy. Compared with Sbriciolona, its soft version, it is aged longer and has a firm texture that can be sliced thinly. The PGI certification guarantees the production area, permitted ingredients, and method, which are checked by an independent body.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eFinocchiona PGI\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertification\u003c\/td\u003e\n\u003ctd\u003ePGI, Protected Geographical Indication\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eBontà Toscane, Valtiberina (Tuscany)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eLean and fatty pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavors\u003c\/td\u003e\n\u003ctd\u003eFennel seeds, pepper, garlic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrinding\u003c\/td\u003e\n\u003ctd\u003eMedium grind\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003e500 g vacuum-packed piece\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eIn the refrigerator at 0-4 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to serve Finocchiona\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTake it out of the vacuum packaging 20-30 minutes beforehand: at room temperature, the fennel seeds release their full aroma.\u003c\/li\u003e\n\u003cli\u003eSlice it thinly, by hand with a sharp knife or using a slicer, removing the casing from each slice.\u003c\/li\u003e\n\u003cli\u003eServe it with unsalted Tuscan bread, which leaves room for the fennel flavor.\u003c\/li\u003e\n\u003cli\u003eIn autumn, try it with fresh figs or Tuscan pecorino: it's one of the most classic pairings on the Tuscan table.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCheeses: Pecorino Toscano PDO.\u003c\/li\u003e\n\u003cli\u003eRed wine: a Chianti Classico, fresh and with good acidity.\u003c\/li\u003e\n\u003cli\u003eWhite wine: Vernaccia di San Gimignano, for a Tuscan aperitif.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about Finocchiona PGI\u003c\/h2\u003e\n\u003ch3\u003eWhat is Finocchiona?\u003c\/h3\u003e\n\u003cp\u003eIt is a Tuscan salami flavored with fennel seeds, made from medium-ground lean and fatty pork, with salt, pepper, and garlic. Since 2015, it has been protected as a PGI and is produced only in Tuscany.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between Finocchiona and Sbriciolona?\u003c\/h3\u003e\n\u003cp\u003eThey are related. Finocchiona is aged longer, is firm, and is sliced thinly. Sbriciolona is aged briefly, is soft and crumbly, and is served broken into pieces.\u003c\/p\u003e\n\u003ch3\u003eWhat are the ingredients in Finocchiona PGI?\u003c\/h3\u003e\n\u003cp\u003eLean and fatty pork, salt, pepper, garlic, and fennel seeds. The specifications also allow red wine as an optional ingredient.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored after opening?\u003c\/h3\u003e\n\u003cp\u003eCover the cut with food wrap and keep it in the refrigerator at 0-4 °C. Eat it within 10-15 days and take it out half an hour before slicing.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500 g","offer_id":53916224651600,"sku":"FINO-IGP-650GR","price":16.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/finocchiona-igp-salume-toscano-certificatosalumeria-toscanasalumificio-conti-7919672.png?v=1793791026"},{"product_id":"speck-eck-speck-pezzo-d-angolo-della-baffa","title":"“Eck-Speck” speck, end piece of the slab","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003e\"Eck-Speck\" speck, corner piece of the slab\u003c\/strong\u003e: a cut of speck taken from the corner of a whole slab, best enjoyed thinly sliced.\u003c\/p\u003e\n\u003cp\u003eThe name says it all: every piece of \"Eck-Speck\" from SEPP'Manufaktur is a corner of a whole slab of speck. That's why every slice, even the thinnest, has a border of peppered and spiced rind, the feature that makes this cut special.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAged for 6 months\u003c\/li\u003e\n\u003cli\u003eArtisanally produced in South Tyrol\u003c\/li\u003e\n\u003cli\u003eNaturally smoked with beechwood chips\u003c\/li\u003e\n\u003cli\u003eRegular, rigorous checks throughout the entire production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eL'Eck-Speck is best enjoyed sliced very thinly or cut into strips, as tradition dictates; it is a delicacy for connoisseurs.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ePork, salt, spices, dextrose. Preservatives: sodium nitrite, potassium nitrate. Smoked with beechwood.\u003cbr\u003eMeat origin: European Union\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1234 kJ \/ 295 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e19 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturated fatty acids\u003c\/td\u003e\n\u003ctd\u003e6,6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e0,5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e0,5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e31 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e3,4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003eStore in a cool place.\u003c\/p\u003e\n\u003cp\u003eImages are for illustrative purposes: as this is a natural product, its shape and appearance may vary.\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders over €99 for deliveries in Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"400g","offer_id":53916617933136,"sku":"1100036","price":10.3,"currency_code":"EUR","in_stock":true},{"title":"450g","offer_id":53916617965904,"sku":"1000943","price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_Eckspeck.jpg?v=1793795955"},{"product_id":"speck-alto-adige-igp-il-cuore","title":"South Tyrolean Speck PGI “The Heart”","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eSouth Tyrolean Speck PGI \"The Heart\", available in 370 g and 450 g sizes\u003c\/strong\u003e: speck aged for 6 to 8 months and naturally smoked, to be cut into very thin slices.\u003c\/p\u003e\n\u003cp\u003eSouth Tyrolean Speck carries the Protected Geographical Indication (PGI) label, reserved for specialties that meet very strict criteria. The speck must be made from the pork leg using traditional methods; the South Tyrolean Speck Consortium regularly checks compliance with the quality criteria. SEPP'Manufaktur speck stands out for its distinctive, authentic flavor.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAged for: 6-8 months\u003c\/li\u003e\n\u003cli\u003eHandmade in South Tyrol\u003c\/li\u003e\n\u003cli\u003ePGI label (Protected Geographical Indication)\u003c\/li\u003e\n\u003cli\u003eNaturally smoked with beechwood chips\u003c\/li\u003e\n\u003cli\u003eRegular, rigorous checks throughout the production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eSpeck is best enjoyed sliced as thinly as possible, against the grain, for just the right texture.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ePork (EU origin), salt, spices, dextrose, preservatives: sodium nitrite, potassium nitrate.\u003c\/p\u003e\n\u003cp\u003eSmoked with beechwood; store in a cool place.\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1234 kJ \/ 295 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e19 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturated fatty acids\u003c\/td\u003e\n\u003ctd\u003e6,6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e0,5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e0,5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e31 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e3,4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eImages are for illustrative purposes: as this is a natural product, its shape and appearance may vary.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders over € 99 for deliveries within Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"450g","offer_id":53916617998672,"sku":"1000925","price":15.7,"currency_code":"EUR","in_stock":false},{"title":"370g","offer_id":53916618031440,"sku":"1100040","price":13.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_Sudtiroler_Speck_g.g.A._mit_Logo.jpg?v=1793795956"},{"product_id":"salame-alla-trigonella-brotklee-180-g","title":"Fenugreek salami (Brotklee), 180 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eFenugreek salami (Brotklee), 180 g\u003c\/strong\u003e: South Tyrolean salami coated in a blend of fenugreek, perfect for a charcuterie board or a picnic.\u003c\/p\u003e\n\u003cp\u003eSEPP'Manufaktur's fenugreek salami recalls the flavor of Paarlbrot from Val Venosta, but without the bread, as it uses the same aromatic herbs. It is made with pork (Vulkanland pork bearing the AMA quality seal), stuffed into an artificial casing, and air-dried for at least 5 weeks. After drying, the salami is washed and the casing removed; it is then coated with the fenugreek blend and packaged.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAged for 5 weeks\u003c\/li\u003e\n\u003cli\u003eHandmade in South Tyrol\u003c\/li\u003e\n\u003cli\u003eCoated with a fine blend of fenugreek (Brotklee)\u003c\/li\u003e\n\u003cli\u003eRegular, rigorous checks throughout the entire production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eIdeal for a classic South Tyrolean snack board (Brettlmarende) with cheese, bread, and pickles, or for a picnic during a mountain hike.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ePork (Vulkanland pork bearing the AMA quality seal)*, salt, flavorings, spice extract, fenugreek (Brotklee) 0.3%**, dextrose, sucrose, edible gelatin (pork)**, antioxidant: sodium ascorbate; preservatives: sodium nitrite, potassium nitrate. 162 g of pork were used to make 100 g of finished product.\u003c\/p\u003e\n\u003cp\u003e* Meat origin: Austria\u003cbr\u003e** Used for the herb coating\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1734 kJ \/ 413 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e31.9 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturates\u003c\/td\u003e\n\u003ctd\u003e12.2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e2.2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e0.8 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e28.5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e4.6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eAdditional information\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMicrobiological parameters\u003c\/strong\u003e: The product complies with the microbiological criteria set out in Regulation (EC) 2073\/2005, as currently in force.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGMOs\u003c\/strong\u003e: The product does not contain genetically modified organisms that require labeling; no genetically modified materials were used in its production (Regulations (EC) 1829\/2003 and 1830\/2003).\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eImages are for illustrative purposes only: as this is a natural product, its shape and appearance may vary.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders over € 99 for deliveries within Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"180g","offer_id":53916617867600,"sku":"1000986","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_Brotkleesalami.jpg?v=1793795955"},{"product_id":"manzo-affumicato-ricco-di-proteine","title":"Smoked beef, high in protein","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eSmoked beef, rich in protein\u003c\/strong\u003e: lean beef cured meat, salted, air-dried and lightly smoked, to be served in thin slices.\u003c\/p\u003e\n\u003cp\u003eSEPP'Manufaktur's smoked beef (Rindsgeselchtes) is very similar to Bündnerfleisch and is also known in Italy as bresaola. The meat is salted, air-dried and very lightly smoked with beechwood, giving it a finely spiced aroma and a melt-in-your-mouth texture. Its very low fat content makes it the ideal specialty for those watching their calorie intake.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eArtisanally produced in South Tyrol\u003c\/li\u003e\n\u003cli\u003eSimilar to Bündnerfleisch\u003c\/li\u003e\n\u003cli\u003eLightly smoked with beechwood\u003c\/li\u003e\n\u003cli\u003eRigorous, regular checks throughout the entire production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eThinly sliced smoked beef pairs perfectly with arugula and Parmesan, finished with a drizzle of olive oil or a few drops of apple cider vinegar. With diced Parmesan, olives and Schüttelbrot, it also makes a light meal or a party snack.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eBeef, salt, spices, dextrose. Preservatives: sodium nitrite, potassium nitrate.\u003c\/p\u003e\n\u003cp\u003eSmoked with beechwood. Store in a cool place.\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e715 kJ \/ 170 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e6,2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturates\u003c\/td\u003e\n\u003ctd\u003e3,87 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e0,3 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e0,3 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e28,81 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e3,15 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003eSince each piece is cut by hand, the actual weight may differ from the stated weight, usually being higher.\u003c\/p\u003e\n\u003cp\u003eImages are for illustrative purposes: as this is a natural product, its shape and appearance may vary.\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders over € 99 for delivery in Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"280g","offer_id":53916618391888,"sku":"1000940","price":18.0,"currency_code":"EUR","in_stock":true},{"title":"320g","offer_id":53916618424656,"sku":"1000941","price":20.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_Rindsgeselchtes.jpg?v=1793795956"},{"product_id":"speck-alto-adige-igp-il-quarto","title":"South Tyrolean Speck PGI “The Quarter”","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eSpeck Alto Adige PGI \"The Quarter\"\u003c\/strong\u003e: a quarter of a slab of Protected Geographical Indication speck, to be sliced thinly.\u003c\/p\u003e\n\u003cp\u003eSEPP'Manufaktur's Speck Alto Adige carries the PGI (Protected Geographical Indication) label, reserved for specialties that meet very precise criteria. The speck must come from the pork leg and be made using traditional methods; the Speck Alto Adige Protection Consortium regularly verifies compliance with strict quality criteria. SEPP'Manufaktur speck stands out for its authentic, unmistakable flavor.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAging: 6-8 months\u003c\/li\u003e\n\u003cli\u003eArtisanally produced in South Tyrol\u003c\/li\u003e\n\u003cli\u003ePGI label\u003c\/li\u003e\n\u003cli\u003eNaturally smoked with beechwood chips\u003c\/li\u003e\n\u003cli\u003eRegular, rigorous checks throughout the entire production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eSpeck is at its best when sliced as thinly as possible, perpendicular to the meat fibers; this gives it the right texture when bitten.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ePork, salt, spices, dextrose, preservatives: sodium nitrite, potassium nitrate. Smoked with beechwood.\u003cbr\u003eMeat origin: European Union\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1234 kJ \/ 295 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e19 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturates\u003c\/td\u003e\n\u003ctd\u003e6,6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e0,5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e0,5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e31 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e3,4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003eStore in a cool place.\u003c\/p\u003e\n\u003cp\u003eImages are for illustrative purposes: as this is a natural product, its shape and appearance may vary.\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders over € 99 for deliveries in Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"1kg","offer_id":53916618260816,"sku":"1000923","price":28.85,"currency_code":"EUR","in_stock":true},{"title":"900g","offer_id":53916618293584,"sku":"1000921","price":25.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_Sudtiroler_Speck_g.g.A._Viertel.jpg?v=1793795956"},{"product_id":"salame-alle-erbe-180-g","title":"Herb salami, 180 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eHerb salami, 180 g\u003c\/strong\u003e: South Tyrolean salami with a fresh, aromatic flavor, coated in a blend of herbs. Enjoy it on a charcuterie board or during a picnic.\u003c\/p\u003e\n\u003cp\u003eSEPP'Manufaktur's herb salami has a fresh, aromatic flavor; herbs are a natural seasoning appreciated in almost every dish. It is made with pork (Vulkanland pork bearing the AMA quality seal), stuffed into an artificial casing and air-dried. After drying, the salami is washed and the casing removed; it is then coated with the herb blend and packaged.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHandmade in South Tyrol\u003c\/li\u003e\n\u003cli\u003eCoated with a fine blend of herbs\u003c\/li\u003e\n\u003cli\u003eRegular, rigorous checks throughout the entire production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eIdeal for a traditional South Tyrolean snack served on a wooden board (Brettlmarende) with cheese, bread and pickles, or for a picnic during a mountain hike.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ePork (Vulkanland pork bearing the AMA quality seal)*, salt, flavor extracts, spice extract, herbs 0.3%*, food gelatin (pork)**, dextrose, sucrose, antioxidant: ascorbic acid; acidity regulator: sodium diacetate; thickener: xanthan gum; preservatives: sodium nitrite, potassium nitrate. 162 g of pork were used to make 100 g of finished product.\u003c\/p\u003e\n\u003cp\u003e* Origin: Austria\u003cbr\u003e** Used for the herb coating\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1735 kJ \/ 414 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e32,0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturates\u003c\/td\u003e\n\u003ctd\u003e12,2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e2,4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e1,1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e28,5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e4,6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eAdditional information\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMicrobiological parameters\u003c\/strong\u003e: the product complies with the microbiological criteria of Regulation (EC) 2073\/2005, as currently in force.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGMOs\u003c\/strong\u003e: the product does not contain genetically modified organisms subject to mandatory labeling; no genetically modified materials were used in production (Regulations (EC) 1829\/2003 and 1830\/2003).\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eImages are for illustrative purposes only: as this is a natural product, its shape and appearance may vary.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders over € 99 for deliveries in Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"180g","offer_id":53916618129744,"sku":"1000985","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_Krautersalami.jpg?v=1793795955"}],"url":"https:\/\/naturabioitalia.com\/en\/collections\/cured-meats-and-cheeses.oembed?page=4","provider":"Natura Bio Italia","version":"1.0","type":"link"}