{"title":"Fresh meat","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eFresh Tuscan meat\u003c\/strong\u003e comes from local butcher shops and cured-meat producers: cuts of adult Tuscan beef, \u003cstrong\u003eChianina IGP Vitellone Bianco dell'Appennino Centrale\u003c\/strong\u003e beef, and Etruscan pork, the traditional pig breed of the Tuscan countryside.\u003c\/p\u003e\n\u003cp\u003eChoose from aged \u003cstrong\u003eFlorentine steaks\u003c\/strong\u003e, rib steaks, fillet, and thin slices for everyday cooking; tartare and carpaccio to enjoy raw; sausages, ribs, pork chops, and boxes \u003cstrong\u003eready for the grill\u003c\/strong\u003e; and stew meat, carnetta, and ground meat for slow cooking and traditional ragù.\u003c\/p\u003e\n\u003cp\u003eEach product listing includes the cut, weight, and cooking recommendations, so you can serve Tuscan meat at its best.\u003c\/p\u003e\n\u003c\/div\u003e","products":[{"product_id":"spezzatino-di-suino-etrusco-toscano-500-g","title":"Tuscan Etruscan pork stew meat, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhy Etruscan Pork Is the Right Choice for Stew\u003c\/h2\u003e\n\u003cp\u003eStew puts the quality of the meat to the test. During 60-90 minutes of moist heat, the muscle proteins gradually denature. Poor-quality meat shrinks, toughens and releases water, becoming dry and stringy. High-quality meat, with firm fibers and well-distributed natural fat, transforms instead: the fibers gradually soften, the collagen in the cuts melts into natural gelatin that thickens the sauce, and the Etruscan pig’s fat slowly melts into the sauce, enriching it. Raised semi-free-range on acorns, chestnuts and local grains, Etruscan pork has exactly this structure: meat that improves the longer it cooks, rather than getting worse.\u003c\/p\u003e\n\u003ch2\u003eProduct details\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBreed\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEtruscan pig, a traditional Tuscan breed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFarming\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSemi-free-range, natural diet (acorns, chestnuts, local grains)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStew, cubes for slow cooking\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\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\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e0\/+4°C, consume within 3 days of opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal cooking method\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePot · oven · slow cooker\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Cook Etruscan Pork Stew: The Tuscan Technique\u003c\/h2\u003e\n\u003cp\u003eThere is one fundamental rule for Tuscan stew: \u003cstrong\u003esear over high heat and cook over low heat\u003c\/strong\u003e. These are two distinct steps that cannot be skipped.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 1, Sear over high heat\u003c\/strong\u003e: use a cast-iron or earthenware pot and heat Tuscan extra-virgin olive oil until hot. Add the cubes in a single layer without overlapping; if the pan is small, cook them in two batches. Sear for 2-3 minutes per side without moving them: a golden crust should form on every surface. This step seals in the juices and creates the aromatic base for the sauce. Add salt only at this stage.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 2, Sauté and aromatics\u003c\/strong\u003e: after removing the meat, use the same cast-iron pot: add finely chopped onion, carrot and celery, garlic, a sprig of rosemary and sage leaves. Sauté for 5 minutes over medium heat. Deglaze with a glass of Tuscan white wine and let the alcohol evaporate.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eStep 3, Slow cooking\u003c\/strong\u003e: return the cubes to the pot, add hot stock (not cold water, which lowers the temperature and compromises the cooking), cover and turn the heat down to low. Cook for 60-90 minutes, turning every 20 minutes. The liquid should barely simmer, never boil vigorously. Add stock if it reduces too much.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassic Tuscan version with beans\u003c\/strong\u003e: during the last 20 minutes of cooking, add pre-cooked cannellini beans directly to the pot. The stew’s sauce flavors the beans from within. This is the quintessential Tuscan peasant dish: complete and balanced, with a richness you can taste but that doesn’t feel heavy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSenese red wine version\u003c\/strong\u003e: deglaze with Morellino di Scansano instead of white wine, and add peeled tomatoes and a few juniper berries. The cooking time is the same, but the aromatic profile is deeper and more intense, making it ideal for the winter months.\u003c\/p\u003e\n\u003ch2\u003eThe certified-breed version\u003c\/h2\u003e\n\u003cp\u003eFor those looking for stew made with a certified pig breed and a documented regional identity, Cinta Senese Stew is made with the native Senese pig breed, raised free-range on acorns, olives, chestnuts and tubers. It has a more intense aromatic profile with characteristic wild notes.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eFor stew with beans: Chianti dei Colli Senesi or Rosso di Montepulciano DOC, young Tuscan reds with lively acidity that cleanse the palate between spoonfuls. For the red wine version: Morellino di Scansano, a local pairing that complements the wine already used in the sauce perfectly. For a Tuscan side: toasted, unsalted Tuscan bread to mop up the sauce—it’s a must.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhich cut is used for pork stew?\u003c\/strong\u003e\u003cbr\u003e\nStew cubes generally come from the pork shoulder or leg, moderately active muscles with just the right amount of connective tissue, which melts into natural gelatin during slow cooking and thickens the sauce. It’s not tenderloin: the tenderloin’s natural tenderness would be wasted in a long cooking process. Stew is best made with cuts that have more structure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does it take to cook?\u003c\/strong\u003e\u003cbr\u003e\n60-90 minutes from the moment the covered pot goes over low heat, preceded by 10-15 minutes of browning and sautéing. About 1 hour 30 minutes in total from preparation to plate. It can be prepared the day before and reheated; the flavor improves as it rests.\u003c\/p\u003e\n\u003cp\u003eWhat’s the difference between this and Cinta Senese Stew? Same cut, same cooking method. The difference is the breed: Etruscan Pig is a traditional Tuscan semi-free-range breed, offering artisanal quality straight from the producer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I freeze it after cooking?\u003c\/strong\u003e\u003cbr\u003e\nYes, cooked and cooled stew freezes perfectly in an airtight container for 2-3 months. Thaw it in the refrigerator 12 hours beforehand and reheat slowly, adding a splash of broth if the sauce has dried out. It’s one of the few dishes that freezes well without losing quality.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500 g","offer_id":53916215574864,"sku":"SPEZ-SUINO-500GR","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/spezzatino-di-maiale-etrusco.webp?v=1793790958"},{"product_id":"hamburger-di-suino-etrusco-artigianale-150-g","title":"Artisanal Etruscan pork burger, 150 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eNot your usual industrial burger. L'\u003cstrong\u003eArtisan Suino Etrusco Burger\u003c\/strong\u003e is made with selected Italian pork, coarsely ground and hand-shaped by a Tuscan butcher: 150 grams of meat. The result is a burger that tastes like real meat, flavorful and juicy, with the irregular texture typical of artisan processing.\u003c\/p\u003e\n\u003ch2\u003eWhy this burger is different\u003c\/h2\u003e\n\u003cp\u003eYou can taste the difference between an artisan burger and an industrial one from the first bite: the coarse grind keeps the muscle fibers intact, the intramuscular fat melts during cooking, releasing juices and flavor, and the irregular shape isn't a flaw but a sign that no machine has pressed and compacted the meat more than necessary. The recipe follows the Tuscan pork-making tradition: the full list of ingredients 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\u003eMeat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSuino Etrusco, selected Italian meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e150 g per burger\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrind\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCoarse, artisan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eArtisan-made, Tuscan butcher\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eItaly\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 by the date shown on the label\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to cook it perfectly\u003c\/h2\u003e\n\u003cp\u003eTake it out of the refrigerator 15 minutes before cooking; meat straight from the fridge doesn't cook evenly. Cook in a cast-iron pan or on a hot grill: 3-4 minutes per side for medium, 5 minutes per side for more well-done. Never press it while cooking, as this releases the juices that make an artisan burger so juicy. Add salt and pepper only at the end of cooking. Let it rest for 2 minutes before serving.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eYoung, easy-drinking Tuscan red wine: Morellino di Scansano, Rosso di Montepulciano, or a simple Chianti. If you prefer beer, an amber craft beer or a Tuscan IPA pairs well with the richness of pork. Avoid light white wines and sparkling wines, as the meat's intense flavor will overpower them.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Suino Etrusco?\u003c\/strong\u003e\u003cbr\u003eSuino Etrusco is the commercial name for a selection of high-quality Italian pork, artisanally prepared by the Tuscan butcher using traditional regional pork-making methods.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I cook it straight from the refrigerator?\u003c\/strong\u003e\u003cbr\u003eBetter not. Taking it out 15 minutes before cooking allows the meat to reach an even temperature, ensuring more even cooking and a juicier result.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"150 g","offer_id":53916215640400,"sku":"BURG-150-150GR","price":3.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/hamburger-suino-etrusco-artigianale-shopify.webp?v=1793790958"},{"product_id":"salsiccia-toscana-fresca-al-pepe-nero-e-aglio-5-pezzi-550-g","title":"Fresh Tuscan sausage with black pepper and garlic, 5 pieces, 550 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eFresh Tuscan Sausage: black pepper and garlic in a natural casing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTuscan sausage is a fresh pork sausage seasoned with salt, black pepper, and garlic, and stuffed into a natural casing: just a few ingredients, a coarse texture, and a distinct flavor. Cook it over coals, in a pan, or with beans. This sausage is made by Salumificio Poggetto and comes vacuum-sealed in a pack of 5 sausages weighing approximately 550 g.\u003c\/p\u003e\n\u003ch2\u003eWhat makes Tuscan sausage different\u003c\/h2\u003e\n\u003cp\u003eThe Tuscan recipe is simple: pork, salt, black pepper, and garlic. No fennel, no chili pepper, no wine: the pepper gives it its character. The meat is coarsely ground, so the pieces remain distinct as they cook and the fat melts without leaving water in the pan.\u003c\/p\u003e\n\u003cp\u003eThe natural casing makes all the difference over coals: it browns evenly and turns crispy while the inside stays juicy.\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\u003eFresh Tuscan Sausage\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\u003eMain ingredients\u003c\/td\u003e\n\u003ctd\u003ePork, salt, black pepper, garlic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCasing\u003c\/td\u003e\n\u003ctd\u003eNatural\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e5 sausages, approximately 550 g, vacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C; once opened, consume within 3-4 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCooking\u003c\/td\u003e\n\u003ctd\u003eOver coals, on the grill, in a pan, in the oven, with beans\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to cook Tuscan sausage\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOver coals: prick the sausages with a toothpick so the fat can drip out without splitting the casing. Cook over hot coals at medium-high heat for 8-10 minutes, turning frequently.\u003c\/li\u003e\n\u003cli\u003eIn a pan: add a drizzle of extra-virgin olive oil and cook over medium heat for 10-12 minutes. Deglaze with a splash of red wine for a quick main course.\u003c\/li\u003e\n\u003cli\u003eWith beans: brown, then cook with cannellini beans, sage, and tomato for the Tuscan classic “sausage and beans.”\u003c\/li\u003e\n\u003cli\u003eIn sauce: crumble without the casing to make a white or red ragù for dressing pici.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSide dishes: Tuscan baked beans, roast potatoes, broccoli rabe.\u003c\/li\u003e\n\u003cli\u003eWine: a young Tuscan red such as Chianti.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about Tuscan sausage\u003c\/h2\u003e\n\u003ch3\u003eWhat is Tuscan sausage?\u003c\/h3\u003e\n\u003cp\u003eIt’s a fresh pork sausage seasoned with salt, black pepper, and garlic, and stuffed into a natural casing. It has a coarse texture and a bold peppery flavor.\u003c\/p\u003e\n\u003ch3\u003eWhat are the ingredients in Tuscan sausage?\u003c\/h3\u003e\n\u003cp\u003ePork, salt, black pepper, and garlic. Unlike other regional sausages, it contains no fennel, chili pepper, or wine.\u003c\/p\u003e\n\u003ch3\u003eCan Tuscan sausage be eaten raw?\u003c\/h3\u003e\n\u003cp\u003eIn Tuscany, there’s a tradition of eating it raw on bread, but it’s fresh pork: for food safety, we recommend always cooking it thoroughly, over coals or in a pan, until cooked through.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored?\u003c\/h3\u003e\n\u003cp\u003eRefrigerate at 0-4 °C in its vacuum-sealed packaging. Once opened, consume within 3-4 days. You can also freeze it as soon as it arrives.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"550 g","offer_id":53916215705936,"sku":"SALS-TOSC-550GR","price":8.85,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/salsiccia-toscana-fresca-bianco-800x800.webp?v=1793790959"},{"product_id":"wurstel-artigianali-toscani-di-suino-in-budello-naturale-350-g","title":"Artisanal Tuscan pork frankfurters in natural casing, 350 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan Artisan Frankfurters: pork in natural casing, 350 g\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy natural casing makes a difference\u003c\/h2\u003e\n\u003cp\u003eIndustrial frankfurters almost always come in synthetic casings, which hold their shape but do not contribute to the cooking. Natural casings, on the other hand, shrink along with the meat: on the grill, they become crispy and make that little snap when you bite into them, while the juices stay where they belong inside.\u003c\/p\u003e\n\u003cp\u003eThe mixture is also different from supermarket frankfurters: pork with a firm texture, not a uniform paste.\u003c\/p\u003e\n\u003ch2\u003eProduct details\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\u003eTuscan artisan frankfurters\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\u003eMeat\u003c\/td\u003e\n\u003ctd\u003ePork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCasing\u003c\/td\u003e\n\u003ctd\u003eNatural\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e350 g vacuum-packed, 4-5 frankfurters\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C; once opened, consume within 3 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to cook artisan frankfurters\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOn the grill: lightly score the casing in 2-3 places, then grill over medium-hot coals for 8-10 minutes, turning frequently, until golden brown.\u003c\/li\u003e\n\u003cli\u003eIn a pan: add a drizzle of oil and cook over medium heat for 6-8 minutes, turning on all sides.\u003c\/li\u003e\n\u003cli\u003eIn water: bring to a boil, reduce the heat and simmer for 8 minutes without letting the water boil vigorously, so the casing does not split. For a milder flavor, use half water and half white wine.\u003c\/li\u003e\n\u003cli\u003eServe with mustard, roast potatoes or sauerkraut, or in bread for a quick sandwich.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSides: roast potatoes, sauerkraut, potato salad.\u003c\/li\u003e\n\u003cli\u003eSauces: mustard or red onion mostarda.\u003c\/li\u003e\n\u003cli\u003eTo drink: a pale beer or a young Tuscan red wine.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about artisan frankfurters\u003c\/h2\u003e\n\u003ch3\u003eWhat is the difference between artisan and industrial frankfurters?\u003c\/h3\u003e\n\u003cp\u003eThe casing and the mixture. Artisan frankfurters come in natural casings, which become crispy when cooked, and have a firm texture; industrial ones usually come in synthetic casings and have a more uniform paste.\u003c\/p\u003e\n\u003ch3\u003eHow do you cook them?\u003c\/h3\u003e\n\u003cp\u003eGrill or pan-fry them for 8-10 minutes, turning frequently, or simmer them just below boiling for 8 minutes.\u003c\/p\u003e\n\u003ch3\u003eWho makes them?\u003c\/h3\u003e\n\u003cp\u003eSalumificio Poggetto, in the Prato plain, which also makes sausage, sbriciolona, rigatino and Tuscan salami for Salumeria Toscana.\u003c\/p\u003e\n\u003ch3\u003eHow should they be stored?\u003c\/h3\u003e\n\u003cp\u003eRefrigerate at 0-4 °C in the vacuum-sealed package. Once opened, consume within 3 days.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"350 gr","offer_id":53916215804240,"sku":"WURS-350-350GR","price":6.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/wurstel-artigianali-toscani-senza-conservanti.webp?v=1793790959"},{"product_id":"tartare-di-chianina-igp-200-g","title":"Chianina PGI tartare, 200 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eTartare is a dish that tells the story of meat without filters: no cooking, no heavy sauces, no tricks. \u003cstrong\u003eChianina IGP VBAC Tartare\u003c\/strong\u003e is the certified version: beef from the Chianina breed, Vitellone Bianco dell'Appennino Centrale IGP, hand-cut with a knife in a 200g portion. Just the purity of an indigenous Tuscan cattle breed with verifiable European certification.\u003c\/p\u003e\n\u003ch2\u003eWhy Chianina IGP makes the best tartare\u003c\/h2\u003e\n\u003cp\u003eChianina has historically been the ideal beef breed for tartare for three specific technical reasons. First: the meat is naturally lean, with intramuscular fat evenly distributed, no sinew, and no excess connective tissue to compromise the raw texture. Second: the bright ruby-red color of certified IGP young Chianina is not just aesthetic; it indicates freshness and the quality of the meat's oxygenation, critical factors in raw tartare. Third: Chianina's flavor profile is clean and distinct, without the metallic or liver-like notes that lower-quality generic beef has, especially when raw. VBAC IGP certification guarantees the breed, region, and production method, verified by an independent body.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBreed\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChianina IGP VBAC, White Beef of the Central Apennines\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCertification\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEuropean PGI, verified by an independent body\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHand-cut with a knife, artisanal preparation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eValdichiana, Tuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFormat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e200 g per portion\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eConsumption\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRaw or seared, within 24h of opening\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 by the date indicated on the label\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to serve Chianina IGP Tartare\u003c\/h2\u003e\n\u003cp\u003eChianina doesn't need to be hidden; the seasoning should enhance it, not cover it. Two approaches:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNatural tartare, the Tuscan way\u003c\/strong\u003e: shape the 200g portion into a disc. Simple seasoning: coarse sea salt, freshly ground black pepper, and a drizzle of Chianti Classico DOP extra virgin olive oil. Nothing else. Chianina has a complex enough flavor to stand on its own. If you want to add something: a wild rocket leaf, a few shavings of aged Pecorino Toscano DOP, and four rinsed capers. The egg yolk is optional; Chianina doesn't need sweetening.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeared tartare, for those who love contrast\u003c\/strong\u003e: use a very hot, dry cast-iron pan and cook for 20-30 seconds per side over high heat. The caramelized crust on knife-cut Chianina is one of the great contrasts of contemporary Tuscan cuisine: a warm, browned exterior and a raw, fresh interior. Season only after searing.\u003c\/p\u003e\n\u003ch2\u003eSame breed, other cuts\u003c\/h2\u003e\n\u003cp\u003eIf you love Chianina PGI, explore the full certified selection: Chianina PGI VBAC Burger for the grill, Chianina PGI VBAC Ground Beef for certified ragù, and Chianina PGI VBAC Fillet for the finest cut.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eFor plain tartare: young Chianti Classico or Vernaccia di San Gimignano. The former's lively tannins or the latter's mineral freshness cleanse the palate of the richness of raw meat without masking its aromatic profile. For seared tartare: Morellino di Scansano or Rosso di Montepulciano, wines with more structure that stand up to the caramelized crust.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the VBAC PGI certification?\u003c\/strong\u003e\u003cbr\u003e\nPGI is the European certification for Protected Geographical Indication. VBAC stands for Vitellone Bianco dell'Appennino Centrale, the specification that protects the Chianina breed by guaranteeing certified cattle, an Apennine Tuscan rearing area, and artisanal production methods, verified by an independent third party.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs raw tartare safe?\u003c\/strong\u003e\u003cbr\u003e\nChianina tartare is made with fresh, certified-quality meat in an artisanal butcher shop with professional hygiene controls. As with all raw meat, it should be eaten within 24 hours of opening, kept at +2\/+4°C, and never left at room temperature. Immunocompromised people, pregnant women, and young children should avoid eating raw meat.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"200 g","offer_id":53916216099152,"sku":"TART-CHIAN-200GR","price":8.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/tartare-chianina-igp-vbac-battuta-coltello-salumeria-toscana.webp?v=1793790959"},{"product_id":"macinato-di-suino-etrusco-toscano-500-g","title":"Tuscan Etruscan pork mince, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhy Etruscan Pork makes all the difference to ground pork\u003c\/h2\u003e\n\u003cp\u003eIndustrial ground pork is made from meat trimmings, low-quality cuts, excess fat, and often additives to standardize color and texture. Etruscan Ground Pork is made from selected meat from animals raised semi-free-range on a natural diet of acorns, chestnuts, and local grains, without industrial feed. The result is ground pork with a more pronounced aromatic profile, well-balanced natural fat that melts during cooking without releasing watery liquids, and a texture that holds up in ragù instead of turning to mush. You can see the difference straight away in the pan: Etruscan Ground Pork browns, it doesn't boil.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMeat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEtruscan pork, traditional Tuscan breed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFarming\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSemi-free-range, natural feed (acorns, chestnuts, local grains)\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\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\u003eGrinding\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eArtisanal, medium grind\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e0\/+4°C, consume within 2-3 days of opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eUse\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRagù · meatballs · pasta filling · white sauce\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to use Etruscan Ground Pork: five Tuscan dishes\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan pork ragù for pici\u003c\/strong\u003e: the classic Sienese preparation. Sauté onion, carrot, and celery in Tuscan extra-virgin olive oil; brown the ground pork over high heat, deglaze with Tuscan red wine, add peeled tomatoes, and simmer slowly for 45 minutes. The texture of Etruscan pork holds up in the sauce, so every forkful of pici has distinct pieces of meat, not an indistinct purée.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan-style meatballs in tomato sauce\u003c\/strong\u003e: ground pork mixed with softened Tuscan unsalted bread crumbs, egg, black pepper, and minced garlic. No cheese in the mixture, in keeping with the Sienese farming tradition: the quality of the meat should not be masked. Brown in oil, then finish cooking in fresh tomato sauce with basil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFresh pasta filling\u003c\/strong\u003e: ground pork browned with garlic, sage, and a splash of white wine, cooled and mixed with ricotta and grated Pecorino Toscano. The ideal filling for Maremma tortelli, half-moon pasta, or egg pasta ravioli; the natural richness of Etruscan pork balances the saltiness of Pecorino.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBaked meatloaf\u003c\/strong\u003e: make a firm mixture with egg, soaked bread, pepper, and rosemary, then wrap it in thin slices of Tuscan Rigatino before baking. The pork belly wraps around the meatloaf, protecting it from drying out and adding a flavorful crust.\u003c\/p\u003e\n\u003ch2\u003eThe certified version\u003c\/h2\u003e\n\u003cp\u003eFor ragù made with meat carrying European breed certification, VBAC IGP Chianina Ground Beef is the certified ground beef from the same butcher, with a different flavor profile and the fiber structure of Chianina, made to the same artisanal standard.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eFor pork ragù with pici: Chianti dei Colli Senesi or young Morellino di Scansano, light Tuscan reds with just the right acidity for pork sauce without overpowering the pasta. For white Sienese sauce: Vernaccia di San Gimignano DOCG; the mineral freshness of this Tuscan white is the classic pairing for the traditional white meat sauces of Siena.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Etruscan Pork?\u003c\/strong\u003e\u003cbr\u003e\nIt's a traditional pig breed from the Tuscan countryside, raised semi-wild on a natural diet of acorns, chestnuts, and local grains. It produces meat with firmer fibers, better-balanced natural fat, and a bolder flavor profile than industrial pork. In ground meat, this difference translates into ragù with clearly superior structure, flavor, and yield.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between ground pork and ground Chianina beef?\u003c\/strong\u003e\u003cbr\u003e\nGround pork has a higher natural fat content that melts during cooking, adding body to the sauce. It's ideal for ragù, meatballs, and fillings. IGP Chianina ground beef is leaner, with longer fibers and a different flavor profile, making it ideal for red-meat ragù. They're bases for different dishes and aren't interchangeable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it directly without a casing, like sausage?\u003c\/strong\u003e\u003cbr\u003e\nYes, it's already ground and ready to use without any preparation. Unlike sausage, it has no added spices: its flavor profile is that of pure Etruscan Pork, which you can season to taste according to the recipe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow soon should it be used after opening?\u003c\/strong\u003e\u003cbr\u003e\nWithin 2-3 days of opening, stored at 0\/+4°C. Fresh ground meat has a larger exposed surface area than whole cuts, so it oxidizes more quickly. Freeze it immediately if you won't use it within that window.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan it be frozen?\u003c\/strong\u003e\u003cbr\u003e\nYes, freeze it immediately upon receipt if you won't use it within the next few days. Thaw it in the refrigerator 12 hours before use. Ground meat freezes well without losing its structure.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500 g","offer_id":53916216623440,"sku":"MACIN-SUINO-500GR","price":8.35,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/macinato-suino-etrusco-fresco-salumeria-toscana.webp?v=1793790962"},{"product_id":"tartare-di-bovino-adulto-toscano-battuta-a-coltello-160-g","title":"Hand-cut tartare of adult Tuscan beef, 160 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eTartare is a dish that doesn't forgive mediocre meat. \u003cstrong\u003eTuscan Adult Beef Tartare\u003c\/strong\u003e is prepared with carefully selected premium cuts from a Tuscan artisan butcher, Tuscan beef hand-chopped into a 160g portion, ready to season: its flavor, texture, and freshness matter.\u003c\/p\u003e\n\u003ch2\u003eHand-chopped: why it makes a difference\u003c\/h2\u003e\n\u003cp\u003eIndustrial tartare is finely ground meat passed off as hand-chopped, with a uniform texture, consistent flavor, and no character. Hand-chopped tartare is something else: manual cutting produces irregular pieces of varying sizes that create a layered texture, with some more fibrous and some more tender parts in the same bite. Every forkful is different, and that's the point. Tuscan adult beef has a bolder aromatic profile than young beef, which becomes the absolute star of the dish when served raw as tartare. It doesn't need to be masked by elaborate sauces; good tartare needs only light seasoning.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMeat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSelected Tuscan adult beef\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHand-chopped, manual cutting\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\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFormat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e160 g per serving\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eConsumption\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRaw or seared, consume within 24 hours of opening\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 by the date indicated on the label\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to serve Tuscan beef tartare\u003c\/h2\u003e\n\u003cp\u003eTuscan adult beef tartare lends itself to two classic interpretations and one Tuscan version:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassic Natural Tartare\u003c\/strong\u003e: shape the 160g portion by hand into a disc. Simple seasoning: coarse salt, freshly ground black pepper, a few drops of Tuscan extra virgin olive oil, and lemon juice. In the center: a fresh egg yolk. Around it: capers, finely chopped Tropea onion, and Dijon mustard. The seasoning should not cover the meat, but bring out its flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePan-Seared Tartare\u003c\/strong\u003e: for those who prefer their meat not completely raw. Get a cast-iron pan very hot and cook for 30 seconds per side over very high heat. L's caramelized exterior and still-raw interior, along with the Maillard reaction on the hand-chopped tartare, create an uneven crust that is impossible to achieve with ground meat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan tartare with Colonnata lard\u003c\/strong\u003e: a taste of the region: a very thin slice of Colonnata IGP lard placed on the tartare just before serving. The lard melts when it comes into contact with the meat, creating a pairing that is pure Tuscan tradition.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eFor tartare served as is: young Chianti Classico or Rosso di Montepulciano, with lively tannins that cleanse the palate of the richness of raw meat. For seared tartare: Morellino di Scansano or a young Brunello stand up better to the caramelized crust. For a non-alcoholic alternative: sparkling water with a slice of lemon. Tartare never pairs well with fruit juices or sugary soft drinks.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat’s the difference between hand-cut tartare and ground tartare?\u003c\/strong\u003e\u003cbr\u003eHand-cutting produces irregular pieces of varying sizes, creating a layered texture with some chewier and some more tender parts. Ground tartare has a uniform, even texture. Hand-cutting is the traditional artisanal technique; it takes longer, but the result on the plate is completely different.\u003c\/p\u003e\n\u003cp\u003eWhat’s the difference between Adult Beef Tartare and Chianina IGP Tartare? The same preparation technique, hand-cut with a knife, and the same format. The difference is the breed: Tuscan adult beef is selected Tuscan meat without certification for a specific breed. VBAC Chianina IGP has European certification guaranteeing the breed, region, and production method, verified by an independent body.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan tartare be cooked?\u003c\/strong\u003e\u003cbr\u003eYes, tartare seared in a very hot cast-iron pan for 30 seconds per side is a good alternative for those who don’t like completely raw meat. The hand-cut texture creates an uneven crust that ground tartare cannot replicate.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"160 g","offer_id":53916216918352,"sku":"TART-BOV-160GR","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/tartare-bovino-toscano-chianina-salumeria-toscana.webp?v=1793790965"},{"product_id":"spezzatino-di-chianina-igp-500-g","title":"Chianina PGI stewing beef, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eStew is the dish that reveals a meat's true character. \u003cstrong\u003eChianina IGP VBAC Stew\u003c\/strong\u003e is made with pieces of certified Chianina beef, the White Bull of the Central Apennines IGP, the world's oldest and largest cattle breed, native to Tuscany's Valdichiana. Cut into cubes by a Tuscan artisan butcher, 500g ready for slow cooking that turns already excellent meat into something unforgettable.\u003c\/p\u003e\n\u003ch2\u003eWhy Chianina IGP makes all the difference in stew\u003c\/h2\u003e\n\u003cp\u003eStew requires slow cooking, at least two hours, ideally three. During this time, the quality of the meat makes all the difference: generic meat falls apart and becomes stringy, whereas Chianina IGP gradually tenderizes while keeping each piece intact and releasing natural gelatin into the sauce that no bouillon cube or industrial stock can replicate. Chianina's long muscle fibers, the animal's slow growth, and the grassy diet of the Tuscan Apennines come together in a stew with an aromatic depth that builds hour after hour in the pot. IGP VBAC certification guarantees the breed, region, and production method, verified by an independent third party.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBreed\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChianina IGP VBAC, White Bull of the Central Apennines\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCertification\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEuropean PGI, verified by an independent third party\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eValdichiana, Tuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSize\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e500 g, hand-cut pieces\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMuscle, priest's hat, chuck, ideal cuts for slow cooking\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eColor\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBright red, typical of young Chianina\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 by the date shown on the label\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to make the perfect Chianina IGP stew\u003c\/h2\u003e\n\u003cp\u003eChianina stew doesn't forgive haste; it's a dish that rewards patience. Here's the Tuscan method:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHigh-heat browning\u003c\/strong\u003e: sear the pieces in extra virgin olive oil over very high heat, a few at a time, without overcrowding them. L'the goal is the Maillard reaction on every side: a dark crust, not gray. This step seals in the juices and builds the aromatic base of the sauce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLight soffritto\u003c\/strong\u003e: onion, carrot, celery in Tuscan proportions (more onion). Don't overdo the garlic; Chianina doesn't need to be masked.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDeglaze with Tuscan red wine\u003c\/strong\u003e: Chianti or Morellino di Scansano. Wait until the alcohol has evaporated completely before proceeding: at least 3-4 minutes over high heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eUse tomato sparingly\u003c\/strong\u003e: for classic Tuscan stew, half a glass of passata is enough. L'the goal is a dark, rich sauce, not tomato sauce with meat in it.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eSlow cook for 2-3 hours\u003c\/strong\u003e: very low heat, with the lid slightly ajar. The Chianina is ready when the pieces yield to the pressure of a spoon but don't fall apart. Check the sauce every 30 minutes and add hot broth if needed, never cold water.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan aromatic herbs\u003c\/strong\u003e: rosemary, sage, bay leaf. Add them at the beginning, not the end.\u003c\/p\u003e\n\u003ch2\u003eOther IGP Chianina cuts\u003c\/h2\u003e\n\u003cp\u003eIf you want to explore the whole breed: VBAC IGP Chianina Ground Beef for certified Tuscan ragù, VBAC IGP Chianina Burger for a gourmet burger rooted in Tuscan tradition, and VBAC IGP Chianina Fillet for the breed's most prized cut. The same certification, the same region, completely different experiences.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eFor classic braised stew: Chianti Classico DOCG or Morellino di Scansano; the tannins in Tuscan Sangiovese have historically paired well with slow-cooked Chianina. For the version with olives and capers: Montepulciano d'Abruzzo or Rosso di Montalcino stand up well to the savory flavors. To serve: unsalted Tuscan bread for soaking up the sauce, soft polenta or mashed potatoes with Tuscan extra virgin olive oil.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does it take to cook Chianina beef stew?\u003c\/strong\u003e\u003cbr\u003e\nAt least 2 hours over very low heat, ideally 3 hours. Chianina is a meat with long muscle fibers that need time to become completely tender; rushing is the enemy of a quality stew.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich cut is used for Chianina beef stew?\u003c\/strong\u003e\u003cbr\u003e\nShank, priest's hat and chuck, cuts from the forequarter rich in collagen that turns into gelatin during slow cooking, making the sauce thick and the bite tender without falling apart.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I freeze the raw stew?\u003c\/strong\u003e\u003cbr\u003e\nYes. Freeze it immediately upon delivery if you won't cook it within 2-3 days. Thaw it in the refrigerator at +4°C for 12-24 hours before cooking. Chianina's quality is preserved well even after freezing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I prepare it in advance?\u003c\/strong\u003e\u003cbr\u003e\nAbsolutely. Chianina beef stew tastes even better the next day. Resting overnight in the refrigerator allows the flavors to meld further. Reheat slowly, adding a splash of hot broth if the sauce has thickened too much.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500 g","offer_id":53916217835856,"sku":"SPEZ-CHIAN-500GR","price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/spezzatino-chianina-igp-vbac-bocconcini-salumeria-toscana.webp?v=1793790972"},{"product_id":"filetto-di-chianina-igp-250-g","title":"Chianina PGI tenderloin, 250 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eChianina: why this breed changes everything\u003c\/h2\u003e\n\u003cp\u003eChianina produces meat with unique characteristics: muscle fibers that are longer and finer than those of common beef breeds, a very white, firm covering of fat, and natural intramuscular marbling that ensures tenderness and juiciness even without marinades or forced aging. For centuries, Florentines have used this meat for Bistecca alla Fiorentina, and the tenderloin is its most refined cut.\u003c\/p\u003e\n\u003cp\u003eIGP VBAC certification, White Veal of the Central Apennines, guarantees that every piece comes from cattle of the Apennine white breeds raised in the certified area, slaughtered before 24 months of age and selected according to European regulations. It's not a decorative label; it's a guarantee verified by independent third parties.\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\u003eIGP VBAC Chianina Tenderloin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCertification\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIGP VBAC, White Veal of the Central Apennines\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBreed\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChianina, a native Tuscan cattle breed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eValdichiana, Tuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTenderloin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e250 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAt least 30 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal cooking method\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGrill · cast-iron pan · carpaccio\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to cook IGP Chianina Tenderloin to perfection\u003c\/h2\u003e\n\u003cp\u003eChianina tenderloin is a cut that rewards simplicity. The more you do to it, the more you obscure the quality of the raw ingredient.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBring to temperature before cooking\u003c\/strong\u003e: remove from the refrigerator at least 30 minutes beforehand. Meat straight from the fridge cooks unevenly: the outside burns while the inside remains raw. At room temperature, it cooks evenly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn a pan, the most precise method\u003c\/strong\u003e: heat a cast-iron or steel pan to the highest temperature. No oil in the pan, just a drizzle on the meat. Sear for 2 minutes per side for rare, 3 minutes for medium. Rest for 2 minutes before cutting. Add coarse salt and black pepper only at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the grill\u003c\/strong\u003e: scorching hot grill, glowing coals. Same principle: high heat, short cooking time, mandatory resting. Chianina needs no marinades; its intramuscular fat is the natural seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCarpaccio\u003c\/strong\u003e: IGP Chianina tenderloin is the ideal cut for carpaccio: thinly sliced raw, with arugula, shavings of aged cave-matured Pecorino, Tuscan extra-virgin olive oil and lemon. Chianina’s natural tenderness makes it truly unique when served raw.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe golden rule: coarse salt, black pepper, Tuscan extra-virgin olive oil. Three ingredients. Chianina does the rest.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eBrunello di Montalcino DOCG, the great Tuscan red for a great Tuscan cut: its tannic structure and complexity stand up to the succulence of Chianina tenderloin. Chianti Classico Riserva DOCG, more approachable than Brunello, with the same regional roots: Tuscan Sangiovese and Chianina tenderloin make the ultimate local pairing. Vino Nobile di Montepulciano DOCG, for those who want to stay in Tuscany but try something different: elegance and spice complement the tenderloin’s tenderness.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does IGP VBAC mean?\u003c\/strong\u003e\u003cbr\u003eIGP VBAC stands for Protected Geographical Indication, White Veal of the Central Apennines. This European certification guarantees the breed (Chianina, Marchigiana or Romagnola), rearing within the certified Apennine area, and slaughter before the age of 24 months. Every cut is traceable and verified by independent third-party bodies.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat cooking method is recommended?\u003c\/strong\u003e\u003cbr\u003eIGP Chianina tenderloin is best rare or medium, cooked in a cast-iron pan or on a scorching-hot grill for 2-3 minutes per side, then rested before cutting. It is also excellent raw as carpaccio or tartare. Never cook it well done: prolonged cooking takes away Chianina’s natural tenderness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Chianina tenderloin and Florentine steak?\u003c\/strong\u003e\u003cbr\u003eFlorentine steak is the T-bone cut, with the tenderloin and striploin separated by the bone, made for grilling over live fire. The tenderloin is the beef’s most tender muscle, with no exterior fat, ideal pan-seared or raw. Same certified IGP VBAC breed, completely different cooking experiences.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"250 g","offer_id":53916219212112,"sku":"FILE-CHIAN-250GR","price":19.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/filetto-di-chianina-igp-vbac-250gr.webp?v=1793790996"},{"product_id":"bistecca-fiorentina-di-bovino-adulto-toscano-frollata-30-giorni","title":"Tuscan adult beef Florentine steak, aged 30 days","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eBistecca alla Fiorentina is a cut of bone-in loin with a T-shaped bone, tenderloin on one side and strip loin on the other, 3-5 cm thick and grilled over embers rare.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMeat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSelected Tuscan mature beef\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eT-bone, tenderloin + strip loin on the bone\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAt least 30 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAvailable weights\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1 kg · 1.2 kg · 1.4 kg · 1.7 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eThickness\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAt least 4 cm\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\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e+2\/+4°C · consume by the date shown on the label\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Cook Bistecca Fiorentina: The Tuscan Method\u003c\/h2\u003e\n\u003cp\u003eFiorentina steak doesn't tolerate improvisation. Every mistake costs you a dry or tough steak. The Florentine method is simple but precise:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoom temperature, 60 minutes out of the fridge\u003c\/strong\u003e: a 1.2 kg steak needs at least an hour to reach an even temperature. If it's fridge-cold, the outside will burn before the inside warms up, leaving it unpleasantly charred on the outside and raw inside.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLive wood or charcoal embers, no gas\u003c\/strong\u003e: the Maillard reaction on Fiorentina steak produces aromas that gas can't replicate. Wait until the coals are completely white, with no open flames, and position the grill 8-10 cm above the coals.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003e5-6 minutes per side without touching\u003c\/strong\u003e: for a 1.2 kg Fiorentina steak. Never turn it before a dark crust forms; if it sticks to the grill, it's not ready. Then stand it on the bone for 3-4 minutes to cook the center evenly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInternal temperature of 52-55°C, Tuscan rare\u003c\/strong\u003e: use a meat thermometer. Above 60°C, mature beef Fiorentina steak becomes dry. The red liquid that comes out isn't blood; it's myoglobin, the protein that gives meat its red color. This is normal and doesn't mean the meat is undercooked.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCoarse salt, pepper, extra virgin olive oil, only afterward\u003c\/strong\u003e: never salt before cooking. Add salt at the end of the first resting period, then drizzle with raw Tuscan extra virgin olive oil when serving. Nothing else.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eRest for 5 minutes away from the coals\u003c\/strong\u003e: don't skip this step. Resting redistributes the juices in the meat: cutting into it right away loses half the juiciness developed during 30 days of aging.\u003c\/p\u003e\n\u003ch2\u003eWant the certified version?\u003c\/h2\u003e\n\u003cp\u003eIf you’re looking for Florentine steak with European breed certification, Chianina IGP VBAC Florentine Steak is the same cut, backed by the guarantee of Vitellone Bianco dell'Appennino Centrale, an indigenous Tuscan breed, and European specifications verified by an independent body.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eChianti Classico Riserva, Brunello di Montalcino, or Vino Nobile di Montepulciano: great Tuscan Sangiovese-based reds are the traditional pairing for Florentine steak. Their mature tannins stand up to the structure of aged meat and the richness of the bone. For special occasions: Bolgheri Rosso or Sassicaia for those who want to take it up another level. Definitely avoid white, rosé, and light red wines.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhy was my Florentine steak tough?\u003c\/strong\u003e\u003cbr\u003eThe three most common causes are: the meat wasn’t brought to room temperature before cooking (leave a 1.2 kg steak out of the fridge for at least 60 minutes), it was cooked too quickly at too low a temperature, preventing the Maillard reaction, or the cut was too thin to withstand the heat of the coals. With 30 days of aging and the right technique, adult cattle steak is tender and juicy.\u003c\/p\u003e\n\u003cp\u003eWhat’s the difference between this Florentine steak and the Chianina IGP one? Same T-bone cut, same 30-day aging, same cooking method. The difference is the breed: Tuscan adult cattle provide selected Tuscan beef without certification for a specific breed. Chianina IGP VBAC has verifiable European certification guaranteeing an indigenous Tuscan breed, the rearing area, and production method.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich weight should I choose?\u003c\/strong\u003e\u003cbr\u003e1 kg for 2 people. 1.2 kg for 2 people with a good appetite. 1.4 kg for 3 people or 2 with plenty of side dishes. 1.7 kg for 3-4 people or for anyone who wants the steak to be the absolute main course. Florentine steak doesn’t leave leftovers: it’s a dish to finish while hot.\u003c\/p\u003e\n\u003cp\u003eCan I freeze a Florentine steak? Yes, but freezing partially reverses the aging process. If you freeze it, thaw it in the refrigerator for 24 hours.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"1 kg","offer_id":53916219605328,"sku":"BIST-FIOR-1","price":43.5,"currency_code":"EUR","in_stock":true},{"title":"1,2 kg","offer_id":53916219638096,"sku":"BIST-FIOR-1.2","price":50.9,"currency_code":"EUR","in_stock":true},{"title":"1,4 kg","offer_id":53916219670864,"sku":"BIST-FIOR-1.4","price":59.95,"currency_code":"EUR","in_stock":true},{"title":"1.7 Kg","offer_id":53916219703632,"sku":"BIST-FIOR-1.7KG","price":73.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/bistecca-fiorentina-t-bone-bovino-adulto-toscano-salumeria-toscana.webp?v=1793790997"},{"product_id":"hamburger-di-chianina-igp-300-g","title":"Chianina PGI burger, 300 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eL's Chianina IGP hamburger is made with IGP-certified Chianina beef from Vitellone Bianco dell'Appennino Centrale, the historic Tuscan cattle breed, ground and hand-shaped into a single 300 g patty. Lean and flavorful, it can be cooked on a griddle or grill and served pink in the middle; it arrives vacuum-packed and chilled.\u003c\/p\u003e\n\u003cp\u003eEach burger is made from eye of round, knuckle, and topside cuts from VBAC-certified Chianina cattle, with a medium grind that delivers the ideal texture: firm to the touch, breaking apart with each bite, and with a clean, intense flavor profile that needs no elaborate sauces to shine. Chianina speaks for itself.\u003c\/p\u003e\n\u003ch2\u003eWhat is Chianina IGP VBAC Hamburger, and why is it different?\u003c\/h2\u003e\n\u003cp\u003eNot all hamburgers are created equal. Authentic Chianina IGP VBAC Hamburger stands out for three key characteristics:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIGP VBAC-certified Chianina breed\u003c\/strong\u003e: Vitellone Bianco dell'Appennino Centrale is an indigenous cattle breed raised in Tuscany and Umbria according to a monitored European specification. Fully traceable from farm to burger, with verifiable documentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLean, juicy meat with a clean flavor\u003c\/strong\u003e: fine muscle fibers, a bright ruby-red color, and minimal natural fat, but enough to keep it juicy as it cooks. No gristle, no scraps: only premium cuts from the Chianina hindquarter. The burger doesn’t shrink or fall apart on the grill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHand-shaped artisanally\u003c\/strong\u003e: each 300g patty is shaped by hand without a mechanical press. Minimal pressure keeps the fiber structure open, ensuring even cooking and a texture that industrial burgers can’t replicate.\u003c\/p\u003e\n\u003cp\u003eIGP VBAC certification is more than just marketing; it guarantees that every hamburger comes from Chianina cattle raised and slaughtered according to the rules of the European specification. When you put it on the grill, you know exactly what you’re cooking.\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\u003eChianina PGI VBAC Hamburger\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCertification\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePGI, Vitellone Bianco dell'Appennino Centrale (VBAC)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBreed\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChianina (native Tuscan cattle breed)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCuts used\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEye of round, knuckle, topside, premium cuts from the hindquarters\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrinding\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eConsistent medium grind, ground daily\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eShaping\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHandmade, with minimal pressure\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBurger weight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e300 g per patty\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1 burger (300 g)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRefrigerated at 0-2°C · consume within 24 hours of opening\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 cook the perfect VBAC IGP Chianina Burger\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCold from the refrigerator\u003c\/strong\u003e: unlike steaks, a Chianina burger should go on the heat cold. The temperature difference between the outside and inside slows cooking at the center and ensures a perfect crust on the outside.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCast-iron griddle or very hot grill\u003c\/strong\u003e: use very high heat for the first 60-90 seconds per side. The Maillard reaction on Chianina creates a dark, fragrant, caramelized crust that is the gourmet burger’s signature.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003e3 minutes per side for rare\u003c\/strong\u003e: 4 minutes per side for medium. Chianina is lean: every extra minute beyond medium doneness irreversibly compromises its juiciness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAdd cheese only in the last minute\u003c\/strong\u003e: semi-aged Pecorino Toscano PDO or Parmigiano Reggiano aged 24 months. Cover with a lid for 45 seconds to melt the cheese without cooking it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSalt only after the first flip\u003c\/strong\u003e: never salt the raw burger before cooking. Salt draws out the juices and prevents a crust from forming.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eRest for 2 minutes off the grill\u003c\/strong\u003e: the Chianina patty is dense, so resting redistributes the juices before you take a bite.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe ideal doneness is medium, with an internal temperature of 60-63°C.\u003c\/strong\u003e This is the only way to respect Chianina’s lean structure and get a juicy burger, pink in the center with a dark crust on the outside. Above 65°C, Chianina becomes dry.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eToasted brioche bun with butter\u003c\/strong\u003e: the buttery softness of the brioche balances the Chianina’s firm texture without overpowering it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMedium-aged Pecorino Toscano PDO\u003c\/strong\u003e: the quintessential local pairing, savory, creamy, and as Tuscan as the meat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCaramelized red onion from Tropea\u003c\/strong\u003e: intense sweetness enhances Chianina's distinctive aromatic profile.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWild arugula and oxheart tomato\u003c\/strong\u003e: freshness and acidity balance the burger's full flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eYoung Chianti Classico\u003c\/strong\u003e: soft tannins and red fruit pair perfectly with medium-cooked Chianina.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eArtisan black truffle mayonnaise\u003c\/strong\u003e: the condiment that turns a gourmet burger into a Michelin-starred restaurant dish.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the IGP VBAC Chianina Hamburger?\u003c\/strong\u003e\u003cbr\u003eIt's the most prized beef burger in Tuscan cattle-breeding tradition: certified IGP VBAC Chianina beef (Vitellone Bianco dell'Appennino Centrale), medium-ground and hand-formed into 300g patties. It stands out for its bright ruby-red color, firm texture, and clean, intense flavor that needs no elaborate sauces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between a VBAC Chianina Hamburger and a regular burger?\u003c\/strong\u003e\u003cbr\u003eRegular burgers are made from scraps and trimmings of generic beef, often with added fat to make up for the poor quality. L'Hamburger di Chianina IGP VBAC is made exclusively from certified premium cuts in accordance with European regulations. The result is a burger that doesn't shrink during cooking, retains its juiciness without excessive liquid loss, and has a distinctly superior flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should the Chianina burger be cooked?\u003c\/strong\u003e\u003cbr\u003eCook to medium, with an internal temperature of 60-63°C. Chianina is a lean meat: it can be cooked rare, but getting the grill temperature right takes experience. Above 65°C at the center, the meat irreversibly loses its juiciness. Use a kitchen thermometer for precision.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I freeze the Chianina burger?\u003c\/strong\u003e\u003cbr\u003eYes. Freeze immediately upon receipt if you won't use it within 24 hours. Thaw in the refrigerator at +4°C for 12 hours before cooking, never at room temperature. Do not refreeze after thawing.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"300 g","offer_id":53916219343184,"sku":"BURG-CHIAN-300GR","price":8.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/hamburger-chianina-igp-vbac-singolo-shopify.webp?v=1793790996"},{"product_id":"fiorentina-di-costola-di-chianina-igp-frollata-30-giorni","title":"Chianina PGI rib steak, aged 30 days","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eA rib-cut Florentine steak is cut from the front part of the loin, without the tenderloin: more marbled and flavorful than the classic T-bone Florentine steak. This one is made from Chianina PGI White Beef of the Central Apennines, aged for 30 days, in cuts weighing 1 to 1.4 kg.\u003c\/p\u003e\n\u003ch2\u003eRib Cut vs. Classic Cut: The Difference That Matters\u003c\/h2\u003e\n\u003cp\u003eClassic Florentine steak is cut from the striploin, a lean, elegant cut, with the tenderloin separated by the T-bone. The rib cut comes from the front part of the loin, where the muscle structure is different: more visible intramuscular fat, finer marbling, and slightly shorter muscle fibers. This difference gives it a more intense, full-bodied flavor when cooked; the rib cut's intramuscular fat melts over the embers, creating the succulence that meat connoisseurs describe as \"butter on meat.\" Certified Chianina PGI VBAC guarantees that the fat is pure white, not yellow, a sign of proper feeding and a healthy animal. A minimum aging period of 30 days further tenderizes the fibers and develops the aromatic complexity of aged meat.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBreed\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChianina PGI VBAC, White Beef of the Central Apennines\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCertification\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEuropean PGI, verified by an independent body\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRib cut, high marbling, superior intramuscular fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAt least 30 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAvailable weights\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1 kg · 1.2 kg · 1.4 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eThickness\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAt least 4 cm, never less, to respect tradition\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePure white, a sign of proper feeding\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eValdichiana, Tuscany, Italy\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 by the date shown on the label\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Cook a Chianina Rib-Cut Florentine Steak: The Tuscan Method\u003c\/h2\u003e\n\u003cp\u003eFlorentine steak is not something to improvise. The rib cut in particular requires care with its intramuscular fat: if cooked too quickly, the outside will burn before the inside reaches temperature. The correct method:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoom temperature is essential\u003c\/strong\u003e: take it out of the refrigerator at least 60 minutes before cooking. A 1.2 kg steak needs at least an hour to reach an even temperature throughout. If it's cold from the fridge, it will never cook evenly.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLive wood or oak charcoal embers\u003c\/strong\u003e: Florentine steak is cooked over embers, not gas. The embers must be very hot, with the coals completely extinguished and no open flames. Distance from the grill: 8-10 cm.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003e5-6 minutes per side\u003c\/strong\u003e for a 1.2 kg Florentine steak; never turn it more than once per side. The outside crust should be dark and caramelized, not gray. Then stand it on the bone for 3-4 minutes to even out the cooking at the center.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIdeal internal temperature: 50-54°C\u003c\/strong\u003e: for Tuscan-style rare. Chianina rib steak loses the juiciness of its intramuscular fat, its main strength, above 60°C. A meat thermometer is the only way to be sure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCoarse salt, black pepper, and Tuscan extra-virgin olive oil, only after cooking\u003c\/strong\u003e: never salt beforehand. Salt draws out moisture and prevents a crust from forming. Add coarse salt after the first rest and drizzle with oil just before serving.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eRest for 5 minutes off the coals\u003c\/strong\u003e: the 1.2 kg steak is thick, so resting redistributes the juices before carving. Cutting it immediately undoes half your work.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eChianina rib-cut Florentine steak is one of the few dishes that allows no compromises when it comes to wine pairing. Chianti Classico Riserva or Gran Selezione: the mature tannins of aged Sangiovese stand up to the rich rib cut and cleanse the palate between bites. Regional alternatives include Brunello di Montalcino or Vino Nobile di Montepulciano for those looking to take things up a notch. Absolutely avoid white, rosé, and light red wines: they are completely overwhelmed by the powerful aromas of Chianina rib-cut steak.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between a rib-cut Florentine steak and a classic Florentine steak?\u003c\/strong\u003e\u003cbr\u003eClassic Florentine steak is cut from the strip loin, a lean and elegant cut. The rib cut comes from the front part of the loin and has more intramuscular fat and more pronounced marbling. This results in a richer, fuller flavor when cooked; the intramuscular fat melts over the coals, making the steak even juicier.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does aged for 30 days mean?\u003c\/strong\u003e\u003cbr\u003eAging is the process of maturing meat in a controlled environment after slaughter. At least 30 days of aging naturally tenderizes the muscle fibers through enzymatic action and develops the complex aromas of aged meat. An unaged Florentine steak is tougher and less flavorful, regardless of the breed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat weight should I choose?\u003c\/strong\u003e\u003cbr\u003e1 kg is enough for 2 people. 1.2 kg is ideal for 2-3 people with a healthy appetite. 1.4 kg is the choice for those who want the steak to be the star of the evening, for 3 people or 2 with generous sides. Florentine steak is best enjoyed hot, so make sure you finish it.\u003c\/p\u003e\n\u003cp\u003eCan I freeze a Florentine steak? Yes, but freezing partially undoes the aging process. If you freeze it, thaw it in the refrigerator for 24 hours before cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs white fat a defect?\u003c\/strong\u003e\u003cbr\u003eBy contrast, pure white fat is the mark of Chianina raised properly on a natural diet. Yellow fat indicates excess corn or feed. The white fat of IGP Chianina is visible proof that the production regulations have been followed.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"1 kg","offer_id":53916219408720,"sku":"FIOR-CHIAN-1","price":45.5,"currency_code":"EUR","in_stock":true},{"title":"1,2 kg","offer_id":53916219441488,"sku":"FIOR-CHIAN-1.2","price":54.95,"currency_code":"EUR","in_stock":true},{"title":"1,4 kg","offer_id":53916219474256,"sku":"FIOR-CHIAN-1.4","price":64.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/fiorentina-chianina-igp-vbac-costola-frollata.webp?v=1793790997"},{"product_id":"carpaccio-di-chianina-igp-200-g","title":"Chianina PGI carpaccio, 200 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCarpaccio is the dish that reveals the character of meat without filters: no cooking, no aggressive seasoning, just the quality of what’s on the plate. \u003cstrong\u003eChianina IGP VBAC Carpaccio\u003c\/strong\u003e is made with certified Chianina beef, Vitellone Bianco dell'Appennino Centrale PGI, the native Tuscan breed with European regulations verified by an independent third party. 200 g of paper-thin slices, ready to serve as the most elegant appetizer in Tuscan cuisine.\u003c\/p\u003e\n\u003ch2\u003eWhy Chianina IGP is the best for carpaccio\u003c\/h2\u003e\n\u003cp\u003eCarpaccio calls for meat with three specific characteristics: short fibers for tenderness when raw, no sinews for a uniform texture under the knife, and a clean aromatic profile without metallic or liver notes that emerge at room temperature. Chianina IGP meets all three requirements. Its long but very fine muscle fibers are better suited to thin slicing than those of any other Italian cattle breed. Pure white intramuscular fat, guaranteed by the VBAC IGP regulations, is evenly distributed throughout the cut and becomes the visual signature of gourmet carpaccio when raw. The bright ruby-red color of certified young Chianina is not just aesthetic; it indicates freshness and quality of the meat’s oxygenation. VBAC IGP certification guarantees the breed, Apennine farming region, and production method, all verified by an independent third party.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBreed\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChianina IGP VBAC, Vitellone Bianco dell'Appennino Centrale\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCertification\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEuropean PGI, verified by an independent third party\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eValdichiana, Tuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSize\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e200 g, thinly sliced and ready to use\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eConsumption\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRaw, consume within 24 hours of opening\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 by the date shown on the label\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to serve Chianina IGP Carpaccio\u003c\/h2\u003e\n\u003cp\u003eChianina carpaccio doesn’t need to be elaborate; it needs to be treated with respect. Two classic versions:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassic Tuscan carpaccio\u003c\/strong\u003e: arrange the slices on a chilled plate. Simple seasoning: a drizzle of Chianti Classico DOP extra virgin olive oil, coarse sea salt, freshly ground black pepper. Top with wild arugula, shavings of Pecorino Stagionato in Grotta, and a few desalinated capers. Lemon is optional; a squeeze brings out the Chianina’s color and freshness without overpowering it. Nothing else: the seasoning should enhance the meat, not hide it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCarpaccio with Lardo di Colonnata\u003c\/strong\u003e: the most Tuscan interpretation: place a very thin slice of PGI Lardo di Colonnata on each slice of Chianina just before serving. The lard's fat melts on contact with the meat at room temperature, creating a pairing that is pure Tuscan tradition: pork fat cured in Carrara marble and beef from the Valdichiana.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature\u003c\/strong\u003e: never serve carpaccio straight from the fridge. Take the package out 10 minutes beforehand, season, and serve at room temperature: Chianina's aromas only come through when the meat is around 15-18°C.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eFor classic carpaccio with arugula and Pecorino: Vernaccia di San Gimignano DOCG or Vermentino Toscano IGT. The mineral freshness of a Tuscan white wine balances the delicacy of raw Chianina without overpowering its aromatic profile. For the version with Lardo di Colonnata: a young Chianti Classico. Its lively tannins cut through the richness of the lard and complement the complexity of the Chianina. Avoid full-bodied, tannic reds: they overwhelm the carpaccio.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIs the carpaccio already sliced, or do I have to slice it myself?\u003c\/strong\u003e\u003cbr\u003e\nAlready sliced very thin and ready to use, just open the package, arrange the slices on a plate, and season. No preparation needed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the PGI VBAC certification?\u003c\/strong\u003e\u003cbr\u003e\nPGI VBAC stands for Protected Geographical Indication, White Veal of the Central Apennines. It guarantees a certified cattle breed (Chianina, Marchigiana, or Romagnola), a Tuscan Apennine rearing area, and production methods verified by an independent third-party body.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs raw meat safe?\u003c\/strong\u003e\u003cbr\u003e\nCarpaccio is made with fresh, quality-certified meat in an artisanal butcher shop that follows professional hygiene checks. Consume within 24 hours of opening, store at +2\/+4°C, and do not leave at room temperature longer than necessary for serving. Immunocompromised people, pregnant women, and young children should avoid eating raw meat.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"200 g","offer_id":53916219507024,"sku":"CARP-CHIAN-200GR","price":9.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/carpaccio-chianina-igp-fettine-rucola-parmigiano-capperi-limone.webp?v=1793790997"},{"product_id":"box-grigliata-toscana-con-fiorentina-e-cinta-senese-4-5-kg","title":"Tuscan barbecue box with Florentine steak and Cinta Senese pork, 4,5 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan Barbecue Meat: the 4.5 kg mixed box, ready for the grill\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eWhich meats to choose for a barbecue\u003c\/h2\u003e\n\u003cp\u003eA good barbecue alternates cuts with different cooking times, so the grill is always in use:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThick cuts of beef, such as Florentine steak: very high heat, just a few minutes per side, served rare.\u003c\/li\u003e\n\u003cli\u003eSausages: put them on the grill first and cook them slowly, turning them often.\u003c\/li\u003e\n\u003cli\u003ePork ribs: cook slowly over medium heat until the meat pulls away from the bone.\u003c\/li\u003e\n\u003cli\u003ePork chops: cook quickly over high heat, then let rest.\u003c\/li\u003e\n\u003cli\u003eBurgers: convenient for children and guests, ready in 6-8 minutes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat’s in the box\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eCut\u003c\/th\u003e\n\u003cth\u003eWhy it’s included\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlorentine steak from adult Tuscan beef\u003c\/td\u003e\n\u003ctd\u003eThe star of the show: a T-bone cut, best served rare\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTuscan sausages\u003c\/td\u003e\n\u003ctd\u003eBlack pepper and garlic, a Tuscan grilling classic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCinta Senese pork chop\u003c\/td\u003e\n\u003ctd\u003eTuscany’s finest pork, with flavorful fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTuscan pork burger\u003c\/td\u003e\n\u003ctd\u003eQuick and juicy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eChianina burger\u003c\/td\u003e\n\u003ctd\u003eThe Tuscan white breed in burger form\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePork ribs\u003c\/td\u003e\n\u003ctd\u003eSlow-cooked, for those who love eating with their hands\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\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\u003eTotal weight\u003c\/td\u003e\n\u003ctd\u003eAbout 4.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eIl Mattone Due\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eServes\u003c\/td\u003e\n\u003ctd\u003e8-10 people, allowing 400-500 g per person for bone-in cuts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-sealed, in an insulated cardboard box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C and consume within 3-4 days, or freeze upon arrival.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to organize your barbecue\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTake the meat out of the refrigerator 30-60 minutes beforehand.\u003c\/li\u003e\n\u003cli\u003eLight the charcoal or wood and wait until it’s covered with white ash.\u003c\/li\u003e\n\u003cli\u003eStart with the ribs and sausages, which need more time, over the cooler part of the grill.\u003c\/li\u003e\n\u003cli\u003eThen cook the pork chop and burgers.\u003c\/li\u003e\n\u003cli\u003eCook the Florentine steak last, over the hottest coals: 3-5 minutes per side, then stand it on the bone and let it rest for 5 minutes.\u003c\/li\u003e\n\u003cli\u003eAdd coarse salt only at the end of cooking, and drizzle with raw Tuscan extra-virgin olive oil.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSides: beans in tomato sauce, roast potatoes, grilled vegetables.\u003c\/li\u003e\n\u003cli\u003eBefore grilling: a platter of Finocchiona IGP and Pecorino Toscano DOP.\u003c\/li\u003e\n\u003cli\u003eWine: a full-bodied Tuscan red, such as Chianti Classico or Morellino di Scansano.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about barbecue meat\u003c\/h2\u003e\n\u003ch3\u003eWhat kinds of meat do you need for a mixed grill?\u003c\/h3\u003e\n\u003cp\u003eAt least one thick cut of beef, such as a Florentine steak, sausages, ribs, and a pork chop. Burgers are convenient for children and guests. The box includes them all.\u003c\/p\u003e\n\u003ch3\u003eHow much meat do you need per person for a barbecue?\u003c\/h3\u003e\n\u003cp\u003eAllow 400-500 g per person if the cuts are bone-in, or 300 g if they’re boneless. The 4.5 kg box is enough for 8-10 people.\u003c\/p\u003e\n\u003ch3\u003eWhat’s in the Grilling Meat Box?\u003c\/h3\u003e\n\u003cp\u003eFlorentine steak from adult Tuscan beef, Tuscan sausages, Cinta Senese pork chop, Tuscan pork burger, Chianina burger, and pork ribs, about 4.5 kg.\u003c\/p\u003e\n\u003ch3\u003eCan I freeze the meat in the box?\u003c\/h3\u003e\n\u003cp\u003eYes, as soon as it arrives, leave it in the vacuum-sealed packaging. Thaw it slowly in the refrigerator for 24 hours before grilling.\u003c\/p\u003e\n\u003ch3\u003eWhat kind of Florentine steak is in the box?\u003c\/h3\u003e\n\u003cp\u003eA Florentine steak from adult Tuscan beef. If you want a certified IGP Chianina Florentine steak, you can add one separately.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"4.5 Kg","offer_id":53916219375952,"sku":"GRIL-BOX-4.5KG","price":149.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/carne-per-grigliata-mix-famiglia-salumeria-toscana.webp?v=1793790997"},{"product_id":"macinato-di-chianina-igp-500-g-o-1-kg","title":"Chianina PGI mince, 500 g or 1 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhy Chianina PGI makes a difference in ground beef\u003c\/h2\u003e\n\u003cp\u003eThe difference between Chianina PGI ground beef and generic ground beef is not a matter of marketing: it comes down to breed, diet, and certification. Chianina is a slow-growing beef breed raised semi-wild in the Tuscan Apennines, with a lipid profile radically different from industrially produced beef: less total fat, more intramuscular fat, and longer muscle fibers that result in more tender meat with an aromatic finish that no generic breed of ground beef can offer. The VBAC PGI certification guarantees the breed, rearing region, and production method, verified by an independent third party. You get exactly what you pay for.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBreed\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChianina PGI VBAC, White Veal of the Central Apennines\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCertification\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEuropean PGI, verified by an independent third party\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eValdichiana, Tuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSizes\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e500 g · 1 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrind\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMedium, preserving the meat’s texture and juiciness\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eColor\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIntense, bright red, typical of young Chianina beef\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 by the date shown on the label\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to use it in cooking\u003c\/h2\u003e\n\u003cp\u003eChianina PGI ground beef is versatile but not neutral; it has a more pronounced beef flavor than industrially produced ground beef, which is especially noticeable with slow cooking. Best uses: \u003cstrong\u003eTuscan ragù\u003c\/strong\u003e with pici or pappardelle (cook for at least 2 hours over very low heat to bring out the flavor of the certified beef), \u003cstrong\u003emeatballs in tomato sauce\u003c\/strong\u003e made with Tuscan unsalted bread, \u003cstrong\u003elasagna\u003c\/strong\u003e with a light béchamel sauce, \u003cstrong\u003eartisan burger\u003c\/strong\u003e served rare and grilled over charcoal. Chianina should not be cooked well-done, as this loses its aromatic complexity. For ragù: no heavy-handed soffritto and no excess tomato paste. The meat should be the star.\u003c\/p\u003e\n\u003ch2\u003eThe premium version: Chianina Tenderloin\u003c\/h2\u003e\n\u003cp\u003eIf you're looking for the finest Chianina cut for a special dinner, Chianina PGI VBAC Tenderloin is the breed's finest expression: tender, with almost no external fat, and so tender it doesn't need marinating. Two different products, the same certification, the same supply chain.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eFor Chianina ragù: Chianti Classico DOCG or Morellino di Scansano; the tannins of Tuscan Sangiovese are the classic pairing for Chianina beef. For meatballs in sauce: a young, easy-drinking Rosso di Montepulciano. For a grilled burger: a Tuscan craft amber ale or an IPA; Chianina's balanced fat content stands up well to the hops.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does PGI VBAC mean?\u003c\/strong\u003e\u003cbr\u003ePGI is the European certification for Protected Geographical Indication. VBAC stands for Vitellone Bianco dell'Appennino Centrale, the specification that protects the Chianina breed by guaranteeing a certified cattle breed, an Apennine farming area in Tuscany, and artisanal production methods, all verified by an independent third-party body.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between Chianina ground beef and regular ground beef?\u003c\/strong\u003e\u003cbr\u003eChianina is a slow-growing beef cattle breed with longer muscle fibers and a more complex flavor profile. Industrial ground beef typically comes from dairy breeds or uncertified crossbreeds raised on accelerated growth cycles. You can taste the difference in a ragù after two hours of slow cooking: Chianina doesn't \"dissolve\" into the sauce; it retains its character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I freeze Chianina ground beef?\u003c\/strong\u003e\u003cbr\u003eYes. Freeze it immediately upon delivery if you won't use it within 2-3 days. Thaw it in the refrigerator at +4°C for 12-24 hours before use, never at room temperature. Chianina beef retains its quality well even after freezing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much ground meat do I need for ragù for 4 people?\u003c\/strong\u003e\u003cbr\u003eFor a rich Tuscan ragù: 400-500 g for 4 people. The 500 g size is ideal for 4 people, while the 1 kg size is for 8 people or for preparing ahead and freezing in portions.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should the meat be seasoned?\u003c\/strong\u003e\u003cbr\u003eSeason it yourself during preparation to have full control over the final result.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"1 Kg","offer_id":53916219769168,"sku":"MACIN-CHIAN-1KG","price":25.9,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":53916219801936,"sku":"MACIN-CHIAN-500GR","price":13.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/macinato-chianina-premium-shopify.webp?v=1793790996"},{"product_id":"arista-di-suino-etrusco-toscano-disossata-1-kg","title":"Boneless Tuscan Etruscan pork loin, 1 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eL'arista is pork loin, the most classic roasting cut in Tuscan cuisine. This arista is boneless and comes from Tuscan Etruscan Pig: a piece weighing about 1 kg, vacuum-packed, ready to be tied and roasted with garlic, rosemary, and wild fennel.\u003c\/p\u003e\n\u003ch2\u003eWhy it's called \"arista\"\u003c\/h2\u003e\n\u003cp\u003eThe name comes from a true story. In 1430, during a Renaissance banquet in Florence, the Greek bishops in attendance exclaimed \u003cem\u003e\"àristos\"\u003c\/em\u003e—the best—as they tasted Florentine-style roast pork loin. From that moment on, the cut took the name it still bears today. This is not a culinary legend: it is documented history. Centuries of Tuscan tradition have refined the recipe and made arista the quintessential pork main course of regional cuisine.\u003c\/p\u003e\n\u003ch2\u003eThe Etruscan Pig: a traditional Tuscan breed\u003c\/h2\u003e\n\u003cp\u003eThe Etruscan Pig is the traditional pig breed of the Tuscan countryside, raised for centuries in the hills around Siena and Maremma, and selected for the Tuscan landscape and climate. It is not an industrial pig from an intensive farming operation: it is a sturdy animal, raised semi-free-range on a natural diet. Its meat has a firmer texture, better-distributed natural fat, and a more pronounced aromatic profile. This difference is most evident in the loin: the Etruscan Pig's fat cap has just the right consistency to melt slowly during cooking, baste the meat from the outside, and form the golden crust that is the hallmark of authentic Tuscan arista.\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\u003eBoneless Etruscan Pork Arista\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBreed\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEtruscan Pig, a traditional Tuscan breed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFarming\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSemi-free-range, natural diet (acorns, chestnuts, local grains)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBoneless loin with the fat cap intact\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHand-boned by skilled artisans · traditionally tied\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\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e0\/+4°C · consume within 3 days of opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal cooking method\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOven · indirect grilling · low-temperature sous vide\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Cook the Perfect Etruscan Pork Arista\u003c\/h2\u003e\n\u003cp\u003eTuscan tradition is strict in principle, free in execution. The Etruscan Pig's natural fat does the work; elaborate marinades aren't needed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStud with garlic and rosemary\u003c\/strong\u003e: score the layer of fat in a crosshatch pattern with a knife, then insert garlic cloves and fresh rosemary needles into the cuts. The herbs cook inside the fat and flavor the meat from within throughout cooking, the secret to Tuscan arista that cannot be replicated with external marinades.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e45-60 minutes out of the refrigerator before cooking\u003c\/strong\u003e: the 1 kg pork loin is thick. The temperature difference between the outside and inside compromises even cooking: the surface burns before the center reaches the right temperature.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStart by searing at 220°C for 20 minutes\u003c\/strong\u003e: with the fat side facing up. This step forms the golden crust that is the visual hallmark of Tuscan arista and seals in the juices.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eSlow cook at 170°C, 30-40 minutes per 500g\u003c\/strong\u003e: baste every 20 minutes with the pan juices. Slow cooking gradually melts the fat cap and keeps the meat pink and juicy inside.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCoarse salt only at the beginning\u003c\/strong\u003e: unlike other cuts, arista should be salted on the surface before cooking to help form a crust on the fat.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eRest for 15 minutes\u003c\/strong\u003e: wrapped in aluminum foil outside the oven. Without resting, the juices escape at the first cut. The ideal internal temperature is 68-70°C at the center; use a kitchen thermometer: it's the only way to ensure the right result.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eRosso di Montalcino DOC, elegant yet approachable, with acidity and fruit that balance the aromatic fat of Etruscan Pork without overpowering it. Vernaccia di San Gimignano DOCG for those who prefer white wine, its dry minerality and freshness cleanse the palate between bites. For classic Tuscan sides: Pratomagno zolfini beans with sage and extra virgin olive oil, braised black kale to soak up the pan juices, and baked Reinette apples with thyme for a sweet-and-sour contrast.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Boneless Etruscan Pork Arista?\u003c\/strong\u003e\u003cbr\u003eIt's the loin of select Etruscan Pork, completely hand-boned with the fat cap intact. 1 kg, ready for the oven or indirect heat. The quintessential traditional Tuscan cut for roasting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy shouldn't the fat cap be removed?\u003c\/strong\u003e\u003cbr\u003eThe natural fat cap is what makes Tuscan arista superior. During cooking, it slowly melts, basting the meat from the outside, forming a golden crust and protecting the loin from drying out. Removing it means losing 70% of the dish's character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the ideal internal cooking temperature?\u003c\/strong\u003e\u003cbr\u003e68-70°C at the center, measured with a kitchen thermometer. At this temperature, the meat is pink, juicy, and safe. Going above 75°C results in dry meat that loses the distinctive qualities of Etruscan Pork.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between this and the Pork Chop?\u003c\/strong\u003e\u003cbr\u003eA pork chop is a single bone-in loin slice, cooked quickly for 3-4 minutes per side over direct heat. L'arista is the whole boneless loin, cooked slowly in the oven or over indirect heat for 1 to 1.5 hours total. Same animal, two completely opposite cooking experiences: the pork chop is a weekday dish, while arista is a Sunday roast.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I cook it sous vide at a low temperature?\u003c\/strong\u003e\u003cbr\u003eYes, 65°C for 3-4 hours, then finish by searing in a cast-iron pan over high heat for 2 minutes per side to form the crust. Result: uniformly pink meat with millimeter-perfect texture. Score the fat cap before vacuum sealing.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"1 Kg","offer_id":53916219965776,"sku":"ARIS-TOSC-1KG","price":21.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/arista-maiale-toscano-disossata-shopify.webp?v=1793790997"},{"product_id":"fettine-di-scamone-di-bovino-adulto-toscano-200-g","title":"Slices of adult Tuscan beef rump, 200 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhy free-range rump is different\u003c\/h2\u003e\n\u003cp\u003eRump is cut from the hindquarter of the animal, between the leg and the loin, an area with little muscle activity that yields tender, lean meat with short fibers. It’s the ideal cut for slices: it’s easy to cut evenly, holds its shape during cooking without shrinking too much, and has a firm structure that works well for both quick pan-frying and griddling.\u003c\/p\u003e\n\u003cp\u003eFree-range beef has a character that intensively farmed meat can’t match: a bolder flavor profile, slightly yellower fat—a visible sign of its grass-fed diet—and a firmer texture. A slice that tastes like meat, not water.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMeat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSelected Tuscan adult beef\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFarming\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFree-range, open pasture, natural feed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRump, hindquarter\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\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e200 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal cooking method\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePan · griddle · scallopini · roulades\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to cook beef slices to perfection\u003c\/h2\u003e\n\u003cp\u003eSlices cook quickly, but quick doesn’t mean there’s no technique involved. Here are three common mistakes that can ruin even the best meat:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGet the pan as hot as possible\u003c\/strong\u003e: the slice is thin and cooks in 1-2 minutes per side. A pan that isn’t hot enough won’t sear the surface, so the meat releases its juices instead of retaining them, turning gray and dry. Use cast iron or steel at maximum heat, and drizzle extra virgin olive oil over the meat, not into the pan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOnly add salt at the end\u003c\/strong\u003e: never salt the slice before cooking. Salt draws moisture to the surface within minutes and prevents a crust from forming. Add coarse salt at the end of cooking.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eDon’t overcrowd the pan\u003c\/strong\u003e: if the slices touch, the pan’s temperature drops and the meat steams instead of searing. Cook one slice at a time, or two at most in a large pan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLemon and sage scaloppine\u003c\/strong\u003e: a classic of traditional Tuscan country cooking: lightly floured slices, browned in a pan with butter and sage, then deglazed with fresh lemon juice. 5 minutes in total. Free-range beef stands up to the acidity of lemon better than meat from intensive farming; its more pronounced flavor profile is not overpowered.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan involtini\u003c\/strong\u003e: pounded slices filled with a spoonful of coarsely chopped Finocchiona IGP and grated Pecorino, secured with a toothpick and seared in a pan with red wine and rosemary. A traditional dish from the Sienese countryside that takes 15 minutes to prepare.\u003c\/p\u003e\n\u003ch2\u003eThe certified version\u003c\/h2\u003e\n\u003cp\u003eFor those seeking beef with verifiable European certification, the Chianina IGP VBAC range guarantees an indigenous Tuscan breed, an Apennine rearing area, and production methods verified by an independent third party.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eFor lemon scaloppine: Vernaccia di San Gimignano DOCG; the freshness of this Tuscan white balances the acidity of the lemon and the delicate flavor of the slices. For involtini with Finocchiona and Pecorino: a young Chianti Classico or Morellino di Scansano; Sangiovese’s moderate tannins complement the flavorful filling without overpowering it. For a casual dinner: Rosso di Montepulciano DOC, approachable and easy to drink, a local pairing.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhich cut are the slices from?\u003c\/strong\u003e\u003cbr\u003e\nThe slices are cut from rump, a cut from the hindquarter between the thigh and the loin. This area has low muscle activity, producing tender, lean, firm meat that is ideal for thin slicing and quick pan-frying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does “free-range” mean?\u003c\/strong\u003e\u003cbr\u003e\nFree-range cattle graze freely and feed on grass and natural forage, without industrial grain-based feed. This diet produces meat with a more complex flavor profile and slightly yellower fat than meat from intensive farming; the difference is clear when cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use them for involtini?\u003c\/strong\u003e\u003cbr\u003e\nYes, rump steak is one of the best cuts for involtini thanks to its even shape and how well it holds together during cooking. Gently pound the slices with a meat mallet to even out the thickness, add the filling, and secure with a toothpick before searing.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"200 g","offer_id":53916221112656,"sku":"FETT-BOV-200GR","price":7.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/fettine-bovino-toscano-salumeria-toscana.webp?v=1793791003"},{"product_id":"carre-di-suino-etrusco-con-costine-da-arrosto","title":"Etruscan pork rack with ribs, for roasting","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eThe \u003cstrong\u003eEtruscan Pork Rack\u003c\/strong\u003e is a prized cut taken from the loin of the pig, characterized by the ribs that give the meat structure, elegance, and flavor.\u003c\/p\u003e\n\u003cp\u003eSourced from selected Italian farms, this rack stands out for its firm, juicy, and naturally flavorful meat. Raised using traditional methods, Etruscan pigs offer quality that surpasses industrial standards, with a richer, more authentic flavor profile.\u003c\/p\u003e\n\u003cp\u003eIdeal for special occasions, it is the perfect cut for those looking for premium pork, suitable for both sophisticated home cooking and professional catering.\u003c\/p\u003e\n\u003ch2\u003eTECHNICAL FEATURES\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eBone-in loin cut (ribs)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eMeat from selected Italian pork\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFirm and juicy texture\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eIdeal for slow cooking and grilling\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eFresh product\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHOW TO USE IN THE KITCHEN\u003c\/h2\u003e\n\u003cp\u003ePerfect for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eRoasting in the oven\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCrusted rack of pork\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eLow-temperature cooking\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eGrilling and barbecue\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAlso excellent cut into chops\u003c\/p\u003e\n\u003ch2\u003eFAQ: FREQUENTLY ASKED QUESTIONS\u003c\/h2\u003e\n\u003ch3\u003eWhat is a pork rack?\u003c\/h3\u003e\n\u003cp\u003eIt is a cut taken from the loin of the pig, characterized by the ribs still attached.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between a rack and pork chops?\u003c\/h3\u003e\n\u003cp\u003eThe rack is the whole piece, while pork chops are cut from it into slices.\u003c\/p\u003e\n\u003ch3\u003eWhat is the best way to cook it?\u003c\/h3\u003e\n\u003cp\u003eIt is ideal roasted, in a crust, or slow-cooked to bring out its juiciness and flavor.\u003c\/p\u003e\n\u003ch3\u003eIs it suitable for grilling?\u003c\/h3\u003e\n\u003cp\u003eYes, especially when cut into chops.\u003c\/p\u003e\n\u003ch3\u003eTradition and quality in pork\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan Butchery\u003c\/strong\u003e selects its products with the aim of offering authentic cuts, prepared according to tradition and sourced from Italian farms.\u003c\/p\u003e\n\u003cp\u003eFrom pork rack to the most sought-after cuts, every product is selected to ensure quality, food safety, and consistency over time.\u003c\/p\u003e\n\u003cp\u003eAlongside fresh meat, we also offer a complete range of \u003cstrong\u003eTuscan Cured Meats\u003c\/strong\u003e and \u003cstrong\u003eTuscan Cheeses\u003c\/strong\u003e, for a complete gastronomic experience.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"2.5 Kg","offer_id":53916221276496,"sku":"CARR-SUINO-2.5KG","price":48.9,"currency_code":"EUR","in_stock":true},{"title":"5Kg","offer_id":53916221309264,"sku":"CARR-SUINO-5KG","price":86.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/carre-suino-etrusco-arrosto-griglia-salumeria-toscana.webp?v=1793791006"},{"product_id":"kit-grigliata-toscana-con-6-tagli-di-suino-e-bovino","title":"Tuscan barbecue kit with 6 cuts of pork and beef","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eThe Artisanal Tuscan Barbecue is the complete kit for an authentic cookout: six selected cuts of Tuscan pork and beef, vacuum-sealed and ready to grill. Everything you need for a true Tuscan barbecue, delivered straight to your home.\u003c\/p\u003e\n\u003ch2\u003eWhat's in the kit\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan pork ribs\u003c\/strong\u003e: 500g, vacuum-sealed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan pork chops\u003c\/strong\u003e: 300g (2 pieces), vacuum-sealed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan pork belly\u003c\/strong\u003e: 300g, vacuum-sealed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan pork sausages\u003c\/strong\u003e: 500g (2 pieces), vacuum-sealed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSliced pork shoulder (scamerita)\u003c\/strong\u003e: 300g (2 pieces), vacuum-sealed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan beef burgers\u003c\/strong\u003e: 300g (2 pieces), vacuum-sealed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy choose this kit\u003c\/h2\u003e\n\u003cp\u003eThe main advantage is flexibility: you can use all the cuts together for a generous barbecue, or open only the products you need and keep the rest vacuum-sealed in the refrigerator. Each package is separate and has a shelf life of \u003cstrong\u003e25 days from purchase\u003c\/strong\u003e. No waste, maximum convenience.\u003c\/p\u003e\n\u003cp\u003eThe meat comes from Tuscany and is prepared by \u003cstrong\u003eIl Mattone Due\u003c\/strong\u003e according to local artisanal tradition: quality you can recognize from the very first bite.\u003c\/p\u003e\n\u003ch2\u003eWant to customize your barbecue?\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eArtisanal Tuscan Sausage, if you want more sausages for your guests\u003c\/li\u003e\n\u003cli\u003eGrigio Toscano pork ribs, for those who can't resist ribs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eContents\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePork ribs 500g · Pork chops 300g · Pork belly 300g · Pork sausages 500g · Sliced pork shoulder 300g · Beef burgers 300g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTotal weight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eapprox. 2,200g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIl Mattone Due, Tuscany\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\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\u003eExpiration date\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e25 days from the packaging date\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVacuum-sealed, separate packages\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eGrilling tips\u003c\/h2\u003e\n\u003cp\u003eTake the products out of the refrigerator \u003cstrong\u003e30 minutes before\u003c\/strong\u003e grilling; meat at room temperature cooks evenly. For the ribs, pre-cooking them in the oven at 160°C for 45 minutes makes the meat very tender before finishing them on the grill. Tuscan sausages need high heat but no direct flames. The Tuscan beef burgers need just 3-4 minutes per side.\u003c\/p\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cp\u003eFor a complete Tuscan barbecue, pair the kit with a Chianti Riserva DOCG or a Morellino di Scansano DOCG. Full-bodied reds that can hold their own against the grill.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use only part of the kit?\u003c\/strong\u003e\u003cbr\u003eYes, each product is vacuum-sealed separately. Open only what you want to grill and keep the rest in the refrigerator until its expiration date.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does the kit last in the refrigerator?\u003c\/strong\u003e\u003cbr\u003e25 days from the packaging date, when stored at +2\/+4°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan the products be frozen?\u003c\/strong\u003e\u003cbr\u003eYes, the vacuum-sealed package can be frozen before opening. Defrost slowly in the refrigerator for 12 hours before use.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"Default Title","offer_id":53916221342032,"sku":"sku-53392154034519","price":43.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/kit-grigliata-toscana-suino-bovino-sottovuoto-toscana-food.png?v=1793791008"},{"product_id":"pancetta-fresca-tesa-di-suino-etrusco-con-cotenna","title":"Fresh, flat Etruscan pork belly with rind","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eFresh and cured pancetta: two completely different products\u003c\/h2\u003e\n\u003cp\u003eThe confusion is common, but the difference is fundamental. Tuscan Rigatino, the cured pancetta of the Sienese tradition, is a charcuterie board salume, cured for 40-45 days to develop a complex aromatic profile. Fresh pancetta is meat for cooking: from the same part of the pig, minimally processed, and not cured. The fat is white and firm, the meat a deep pink, and the rind soft. During cooking, the fat melts slowly, basting the meat from within and forming a crust that is the hallmark of fresh pancetta over a Tuscan grill. The two products are not interchangeable; they offer two distinct culinary experiences.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBreed\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEtruscan Pork, a traditional Tuscan breed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFlat pancetta with rind\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\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSizes\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e500g · 1kg · 2kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRind\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhole, with natural rind\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e0\/+4°C, consume within 3 days of opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal cooking method\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGrill · oven · pan · wrapped around roasts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Cook Tuscan Fresh Pancetta: Four Classic Uses\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eOver the coals, the traditional Tuscan country method\u003c\/strong\u003e: flat fresh pancetta is the quintessential cut for a Tuscan barbecue. Score 1.5-2 cm thick slices across the rind at close intervals to stop them curling over the fire. Use glowing coals and direct heat, cooking for 4-5 minutes per side. The rind turns crispy as the fat melts into the meat from within. Add coarse salt only at the end of cooking. It’s a bite you won’t forget.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWrapped around roasts\u003c\/strong\u003e: wrap thin slices of fresh pancetta around pork loin, tenderloin or pork shoulder before roasting. The pancetta fat protects the meat from drying out during long cooking and seasons it from the outside. A classic Tuscan charcuterie technique, following the same principle as lardo di Colonnata on steak, but using fresh pancetta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBase for sauces and soffritto\u003c\/strong\u003e: fresh diced pancetta, browned over medium heat, is the aromatic base for fagioli all'uccelletto, ribollita, acquacotta and Tuscan soups. The fat from Etruscan Pork melts into the soffritto, giving it a more aromatic, less overpowering flavor than cured lard—ideal for those who want the character of pork without the saltiness of curing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn a pan with eggs and Tuscan bread\u003c\/strong\u003e: thick slices in a cast-iron pan with no added oil; the natural fat is enough. Crack eggs straight into the pan with the melted pork belly fat and serve with toasted unsalted Tuscan bread. A breakfast from the Sienese countryside, five ingredients, no fuss.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eFor grilled pork belly: Morellino di Scansano DOC, the red wine from the Tuscan Maremma pairs perfectly with the aromatic fat of Etruscan Pig cooked over direct heat. Chianti Classico DOCG for those who prefer a fuller-bodied wine. For beans with pork belly: young Rosso di Montepulciano DOC, light and easy-drinking, a local pairing for this traditional Sienese peasant dish. Side dishes: cannellini beans cooked in a flask, sautéed black kale, and toasted unsalted Tuscan bread for soaking up the cooking fat.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between fresh pork belly and Tuscan rigatino?\u003c\/strong\u003e\u003cbr\u003e\nFresh pork belly is meat to be cooked, with no curing, firm white fat, and the rind intact. Rigatino is pork belly cured for 40-45 days, a cured meat for a charcuterie board and cooking, with a completely different flavor profile developed through curing. They're from the same part of the pig but are two products that aren't interchangeable.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the rind for when cooking?\u003c\/strong\u003e\u003cbr\u003e\nThe rind on fresh pork belly serves two purposes. For grilling over embers: score it with close-set cuts so it becomes crispy and holds in the fat underneath, which slowly melts into the meat. For wrapped roasts: it protects the outer meat from drying out during long oven cooking. Don't remove it before cooking; it's an essential part of the cut.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhich size should I choose?\u003c\/strong\u003e\u003cbr\u003e\n500g for home use and family barbecues, enough for 3-4 generous thick slices. 1kg for larger barbecues or if you want leftovers to use in cooking over the following days. 2kg for professional catering or if you want to freeze half the piece immediately upon delivery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I freeze it?\u003c\/strong\u003e\u003cbr\u003e\nYes, freeze it immediately upon delivery if you won't use it within 3 days. Thaw it in the refrigerator for 12 hours before cooking. The rind freezes well without losing its structure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should it be stored after opening?\u003c\/strong\u003e\u003cbr\u003e\nUse within 3 days of opening and store in the refrigerator at 0\/+4°C. Fresh pork belly has a shorter shelf life than cured meats, so plan to use it or freeze it immediately.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"0.5 Kg","offer_id":53916221636944,"sku":"PANC-FRES-500GR","price":7.9,"currency_code":"EUR","in_stock":true},{"title":"1 Kg","offer_id":53916221669712,"sku":"PANC-FRES-1KG","price":15.8,"currency_code":"EUR","in_stock":true},{"title":"2 Kg","offer_id":53916221702480,"sku":"PANC-FRES-2KG","price":31.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/pancetta-fresca-suino-etrusco-salumeria-toscana.webp?v=1793791008"},{"product_id":"carnetta-di-bovino-adulto-toscano-per-cotture-lente-500-g","title":"Tuscan adult beef stewing meat, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhat is carnetta, and why is it the cut for great dishes?\u003c\/h2\u003e\n\u003cp\u003eIn Tuscan artisan butcher shops, “carnetta” is the collective name for cuts of adult beef that are high in collagen, including muscle, brisket, breast and chuck. The food industry often disguises these cuts in prepared products or turns them into ground meat, but Tuscan country cooking has always valued them for what they are: the raw material for slow-cooked dishes, long-simmered ragùs and Sunday boiled dinners. Tuscan adult cattle are raised in Italy using traditional methods. Their meat has a stronger flavor and firmer texture than young beef, which slow cooking gradually transforms into something irresistible.\u003c\/p\u003e\n\u003ch2\u003eProduct specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMeat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSelected Tuscan adult beef\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBeef, hard-working muscles with a high collagen content\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\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSize\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e500 g, hand-cut chunks\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal for\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eStew · Braise · Boil · Slow-cooked ragù · Casserole\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 by the date shown on the label\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to cook beef like this\u003c\/h2\u003e\n\u003cp\u003eThere’s just one golden rule: \u003cstrong\u003etime and low heat\u003c\/strong\u003e. Beef like this can’t be rushed; the collagen in the hard-working muscles needs at least 2 hours over very low heat to turn into gelatin. This transformation is the key to the dish: it makes the meat tender, the sauce thick and the flavor well-rounded.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassic Tuscan beef stew\u003c\/strong\u003e: brown the chunks over high heat in small batches, deglaze with Chianti, add celery, carrot, onion and a tablespoon of tomato purée, then cover and cook for 2-3 hours. The collagen in the beef creates a rich sauce that fillet could never produce.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRed wine braised beef\u003c\/strong\u003e: ideal for whole pieces of beef. Marinate for 12 hours in Chianti with aromatic herbs, then slow-cook for 3-4 hours in the marinade wine. The result is meat you can cut with a spoon and a sauce so delicious you’ll want to lick your fingers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSlow-cooked Tuscan ragù\u003c\/strong\u003e: coarsely ground or finely chopped with a knife, beef stew meat makes a ragù with more character than plain ground meat. Cook for at least 3 hours, ideally 4-5 hours. You can taste the difference.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eFor stew and pot roast: Chianti Classico, Morellino di Scansano, or Rosso di Montepulciano, Tuscan wines with tannins that stand up to the richness of slow cooking. For boiled beef: a full-bodied white like Vernaccia di San Gimignano or a light Tuscan rosé. For a traditional Tuscan side: cannellini beans with olive oil, mashed potatoes with Tuscan extra virgin olive oil, or soft yellow polenta.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat exactly is beef stew meat?\u003c\/strong\u003e\u003cbr\u003e\nBeef stew meat is the traditional Tuscan butcher's term for collagen-rich cuts of adult cattle, such as shoulder, short ribs, brisket, and chuck. It isn't a premium cut for grilling, but it's perfect for the slow cooking that makes the great dishes of tradition.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between beef stew meat and stew?\u003c\/strong\u003e\u003cbr\u003e\nBeef stew meat is the raw cut, the type of meat. Stew is the dish. Beef stew meat is ideal for making stew, but also pot roast, slow-cooked ragù, and boiled beef. In Tuscany, the term specifically refers to cuts of adult cattle for slow cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does it take to cook the beef stew meat?\u003c\/strong\u003e\u003cbr\u003e\nAt least 2 hours over very low heat, ideally 3 hours. The collagen in the working muscles needs time to turn into gelatin. This transformation is what makes the dish tender and the sauce thick. Don't shorten the cooking time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I freeze the beef stew meat?\u003c\/strong\u003e\u003cbr\u003e\nYes. Freeze it immediately upon delivery if you won't cook it within 2-3 days. Thaw in the refrigerator at +4°C for 12-24 hours before cooking. The texture of the beef stew meat holds up well after freezing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many people is 500g enough for?\u003c\/strong\u003e\u003cbr\u003e\n500g of raw beef stew meat yield approximately 350-380g after slow cooking. Enough for 2 people as a generous main course, or 3 people as a second course with a hearty side.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500 g","offer_id":53916221866320,"sku":"CARN-BOV-500GR","price":9.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/carnetta-bovino-toscano-spezzatino-salumeria-toscana.webp?v=1793791009"},{"product_id":"braciola-di-suino-etrusco-toscano-con-osso-200-g","title":"Tuscan Etruscan pork chop on the bone, 200 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eThe Etruscan Pig: a Tuscan breed rooted in rural tradition\u003c\/h2\u003e\n\u003cp\u003eThe Etruscan Pig is the traditional pig breed of the Tuscan countryside, raised for centuries in the hills between Siena, Maremma, and Val d'Orcia and bred to suit the climate and landscape of Tuscany. It is not an industrial pig raised in intensive farming: it is a sturdier animal, with well-distributed natural fat and meat with a firmer texture and a more pronounced flavor. The bone-in chop is the cut that best showcases the quality of the Etruscan Pig: the fat surrounding the loin melts during cooking, keeping the meat from drying out; the bone transfers flavor from within as it cooks; and the crust that forms on the outside on a griddle or over charcoal is the result of meat with just the right amount of natural fat.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBreed\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEtruscan Pig, a traditional Tuscan breed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBone-in loin chop\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\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e200 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBone-in\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eYes, loin with bone included\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal cooking method\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGriddle · cast-iron pan · grill\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to cook Etruscan Pig Pork Chops to perfection\u003c\/h2\u003e\n\u003cp\u003eBone-in pork chops are best cooked over high heat for a short time. They're meant for direct heat, not slow cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn a griddle or in a cast-iron pan, the quickest method\u003c\/strong\u003e: heat the griddle or cast iron until very hot, then drizzle a little extra-virgin olive oil over the meat, not the griddle. A 200 g pork chop cooks in 3-4 minutes per side over high heat. The Tuscan rule: don't move it until it releases from the surface on its own. That's the sign that a proper crust has formed. Add coarse salt and pepper only at the end of cooking. Let it rest for 2 minutes before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the grill\u003c\/strong\u003e: glowing coals, direct heat. The cooking time is the same as on a griddle. The difference lies in the depth of flavor that only charcoal can bring: fat from the Etruscan Pig drips onto the coals, creating aromatic smoke that flavors the outside of the meat. Tuscan pork chops grilled with rosemary and sage are one of the simplest and most satisfying dishes in the Siena countryside cooking tradition.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTraditional Tuscan seasoning\u003c\/strong\u003e: the unwritten rule is no elaborate marinades. Suino Etrusco pork has its own aromatic profile and doesn't need to be masked. Coarse salt, black pepper, a sprig of fresh rosemary on the hot griddle, that's all. If you want to add something, crushed garlic in its skin in the pan while cooking is the most the tradition allows.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eMorellino di Scansano DOC, the red wine of the Tuscan Maremma, is the traditional pairing for a pork chop: just enough tannin to cut through the fat of Suino Etrusco, with cherry and spice notes that complement the grilled meat. Chianti Classico DOCG is a more full-bodied choice; Chianti Sangiovese pairs well with a bone-in pork chop without overpowering it. Rosso di Montepulciano DOC is a young, easy-drinking choice for a casual evening, a local pairing.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Suino Etrusco?\u003c\/strong\u003e\u003cbr\u003e\nSuino Etrusco is the traditional pig breed of the Tuscan countryside, raised for centuries in the Sienese and Maremma hills. Compared with industrially raised pork, it produces meat with a firmer texture, more evenly distributed natural fat, and a richer, more pronounced aromatic profile. The difference is clear on a griddle and even more so over charcoal.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between a pork chop and ribs?\u003c\/strong\u003e\u003cbr\u003e\nA pork chop is a bone-in loin steak, a premium cut for direct heat, cooked quickly for 3-4 minutes per side, with tender, succulent meat. Ribs are cut from the ribs, with meat attached to the bones, and require slow cooking over low heat for 45-60 minutes to render the fat and marrow. Same animal, opposite cooking techniques.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould it be marinated before cooking?\u003c\/strong\u003e\u003cbr\u003e\nNo, Tuscan tradition does not call for marinating the pork chop. Suino Etrusco has its own aromatic profile that marinating would mask. Coarse salt, black pepper, and fresh rosemary at the end of cooking: that's all you need.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs 200g enough for one serving?\u003c\/strong\u003e\u003cbr\u003e\n200g bone-in is the standard serving for an individual main course. The actual meat yield is about 160-170g after cooking, a generous portion for one, ideal with classic Tuscan side dishes.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"200 g","offer_id":53916223832400,"sku":"BRAC-TOSC-200GR","price":4.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/braciola-suino-toscano-fresca-salumeria-toscana.webp?v=1793791026"},{"product_id":"bistecca-fiorentina-di-chianina-igp-da-1-a-2-kg","title":"Chianina PGI Florentine steak, from 1 to 2 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhy IGP Chianina is different from any Fiorentina steak\u003c\/h2\u003e\n\u003cp\u003eThe name \"Fiorentina\" refers to the cut, not the breed: Fiorentina steaks from cattle of all origins are available for sale. Chianina is something else. It is a white breed originally from Val di Chiana, one of the oldest and largest in the world, with lean meat, a firm texture and a rich flavor that stands up to high-heat grilling without losing its juiciness.\u003c\/p\u003e\n\u003cp\u003eThe IGP Vitellone Bianco dell'Appennino Centrale certification guarantees three verifiable things: purebred Chianina, registered in the Herd Book; slaughter age between 12 and 24 months; and rearing and slaughter within the area specified by the regulations, along the central Apennines. Each steak is traceable from the batch to the shipping document.\u003c\/p\u003e\n\u003cp\u003eThe T-bone combines two muscles with different textures on the same bone: the tender, delicate tenderloin and the more flavorful, substantial strip steak. The 3-5 cm thickness is not just for looks: below 3 cm, it's difficult to get a well-formed crust and a rare center over direct heat from the coals.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications and price per kg\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\u003eBone-in Bistecca Fiorentina\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBreed\u003c\/td\u003e\n\u003ctd\u003eChianina\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertification\u003c\/td\u003e\n\u003ctd\u003eIGP Vitellone Bianco dell'Appennino Centrale\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eBone-in T-bone (tenderloin + strip steak)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThickness\u003c\/td\u003e\n\u003ctd\u003e3-5 cm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eIl Mattone Due\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed, one steak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C and consume within 3-4 days\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\u003cp\u003eThe weight of each steak is approximate: since it is a bone-in cut, it may vary slightly from the selected size.\u003c\/p\u003e\n\u003ch2\u003eHow to cook Bistecca Fiorentina over coals\u003c\/h2\u003e\n\u003cp\u003eThe Tuscan method involves no marinades or sauces: only the meat matters.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTake the steak out of the refrigerator 30-60 minutes beforehand so it reaches room temperature before grilling and cooks evenly.\u003c\/li\u003e\n\u003cli\u003eUse charcoal or wood, not gas. The coals are ready when you can't hold your hand 10 cm from the grill for more than 2 seconds.\u003c\/li\u003e\n\u003cli\u003eCook for 3-5 minutes per side without moving it, turning it with tongs, never a fork.\u003c\/li\u003e\n\u003cli\u003eFor the last 2-3 minutes, stand it on the bone: the heat travels through the bone and finishes cooking the meat near the tenderloin.\u003c\/li\u003e\n\u003cli\u003eTarget temperature at the center: 50-55 °C, or rare.\u003c\/li\u003e\n\u003cli\u003eLet it rest for 5 minutes before slicing, and season with coarse salt only at the end of cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eHow many people? A 1 kg steak is a generous portion for 2 people; from 1.4 kg up, it serves 2-3. For 4 people, it’s better to get two 1-1.2 kg steaks rather than one 2 kg steak: they cook better and reach the table hotter.\u003c\/p\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFor the charcuterie board before grilling: Finocchiona PGI and Pecorino Toscano PDO.\u003c\/li\u003e\n\u003cli\u003eTraditional sides: beans cooked in tomato sauce, arugula salad, and a drizzle of raw Tuscan extra virgin olive oil over the sliced meat.\u003c\/li\u003e\n\u003cli\u003eWines: a full-bodied Tuscan red, such as Brunello di Montalcino, Chianti Classico Riserva, or Morellino di Scansano.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about Chianina PGI Bistecca Fiorentina\u003c\/h2\u003e\n\u003ch3\u003eWhat is the difference between Chianina Bistecca Fiorentina and Bistecca Fiorentina from adult cattle?\u003c\/h3\u003e\n\u003cp\u003eThe cut is the same; the breed is different. Chianina PGI is certified by breed, age, and rearing area, and its meat is leaner and firmer. Bistecca Fiorentina from adult cattle is a more affordable choice, without breed certification.\u003c\/p\u003e\n\u003ch3\u003eWhat does PGI Vitellone Bianco dell'Appennino Centrale mean?\u003c\/h3\u003e\n\u003cp\u003eIt is the European Protected Geographical Indication that certifies meat from three white cattle breeds, Chianina, Marchigiana, and Romagnola, raised as pure breeds along the central Apennines and slaughtered between 12 and 24 months of age. Bistecca Fiorentina is made from Chianina beef.\u003c\/p\u003e\n\u003ch3\u003eWhat changes with 60-day aging?\u003c\/h3\u003e\n\u003cp\u003eCompared with the minimum 30-day aging period for the 1 to 1.4 kg cuts, longer aging makes the meat more tender and concentrates the flavor, creating more intense notes. It’s the choice for those who already know Bistecca Fiorentina and want a bolder experience.\u003c\/p\u003e\n\u003ch3\u003eHow much Bistecca Fiorentina should you allow per person?\u003c\/h3\u003e\n\u003cp\u003eAllow about 500 g per person, including the bone: 1 kg for 2 people, 1.4 kg for 2-3 people.\u003c\/p\u003e\n\u003ch3\u003eDoes it have to be cooked rare?\u003c\/h3\u003e\n\u003cp\u003eRecommended cooking temperature: 50-55 °C at the center. Beyond medium, the meat loses its juiciness and the sirloin becomes dry.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"1 kg","offer_id":53916224029008,"sku":"BIST-CHIAN-1","price":49.9,"currency_code":"EUR","in_stock":true},{"title":"1,2 kg","offer_id":53916224061776,"sku":"BIST-CHIAN-1.2","price":59.9,"currency_code":"EUR","in_stock":true},{"title":"1,4 kg","offer_id":53916224094544,"sku":"BIST-CHIAN-1.4","price":69.9,"currency_code":"EUR","in_stock":true},{"title":"1.7 kg, aged for 60 days","offer_id":53916224127312,"sku":"BIST-CHIAN-1.7KG60GG","price":94.5,"currency_code":"EUR","in_stock":true},{"title":"2 kg, aged for 60 days","offer_id":53916224160080,"sku":"BIST-CHIAN-2KG60GG","price":105.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/bistecca-fiorentina-di-chianina-igp-vbacsalumeria-toscanail-mattone-due-5194505.png?v=1793791026"},{"product_id":"costine-di-maiale-toscano-per-la-brace-500-g","title":"Tuscan pork ribs for grilling, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhy Tuscan Pork Ribs Are Different\u003c\/h2\u003e\n\u003cp\u003eNot all ribs are the same; the difference comes down to the breed of pig and how it was raised. Tuscan pork ribs come from selected Tuscan pigs raised using traditional Tuscan farming methods: a natural diet that produces meat with balanced marbling and aromatic fat that is nothing like the tasteless fat of industrially farmed pork.\u003c\/p\u003e\n\u003cp\u003eThe ribs include the bone and marrow, and it is the marrow that makes all the difference during cooking. During slow cooking, the marrow melts and infuses the surrounding meat with deep aromas and natural richness that no artificial marinade can replicate. The result is ribs with meat that comes away from the bone on its own, with a caramelized outer crust and a tender, juicy interior.\u003c\/p\u003e\n\u003ch2\u003eTechnical Data Sheet: Tuscan Pork Ribs\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\u003eTuscan pork ribs\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 Tuscan pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eBone-in with marrow\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-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIdeal cooking method\u003c\/td\u003e\n\u003ctd\u003eGrill · slow oven cooking · pot\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Cook Tuscan Pork Ribs: The Right Method\u003c\/h2\u003e\n\u003cp\u003eRibs reward patience. The secret isn't high heat; it's time over low heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the grill (the traditional Tuscan method):\u003c\/strong\u003e Use indirect heat at a medium temperature; don't place the ribs directly over the flames. Position them on the side farthest from the coals, cover the grill if possible, and cook slowly for 45-60 minutes, turning every 10-15 minutes. During the last 10 minutes, move the ribs over direct heat to caramelize the surface. Add coarse salt only at the end. The ideal result: a dark, crispy crust on the outside, with pink, juicy meat that comes away from the bone with a gentle tug.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the oven (for those without a grill):\u003c\/strong\u003e Preheat the oven to 160°C, no higher. Place the ribs in a baking dish with a drizzle of Tuscan extra virgin olive oil, rosemary and garlic. Cover with aluminum foil and cook for 90 minutes. During the last 15 minutes, remove the foil and raise the oven temperature to 200°C to brown the surface. Same patience, same result.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan-style, with herbs:\u003c\/strong\u003e Before cooking, rub the ribs with a mixture of coarse salt, black pepper, minced garlic, fresh rosemary, and a drizzle of Tuscan extra-virgin olive oil. Let them rest at room temperature for 30 minutes; don't marinate them for hours in the refrigerator: quality meat doesn't need to be masked.\u003c\/p\u003e\n\u003ch2\u003eWines\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico\u003c\/strong\u003e: the quintessential Tuscan pairing for ribs cooked over a fire\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: more full-bodied and tannic, it stands up perfectly to the fat in caramelized ribs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrunello di Montalcino\u003c\/strong\u003e: for special occasions, the power of Sangiovese with the most rustic cut in Tuscan cuisine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Tuscan Pork Ribs\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between ribs and pork chops?\u003c\/strong\u003e Ribs are cuts of meat with the bones attached, ideal for slow, low-heat cooking that lets the fat and marrow melt gradually. Pork chops, on the other hand, are bone-in loin steaks, a finer cut meant for quick cooking over direct heat. Ribs reward patience; pork chops reward high heat.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do you cook Tuscan-style pork ribs?\u003c\/strong\u003e The traditional Tuscan method calls for slow cooking over indirect heat on the fire (45-60 minutes) or in the oven at 160°C, covered with foil for 90 minutes, followed by 15 minutes at 200°C to caramelize the surface. Traditional Tuscan seasoning uses only coarse salt, black pepper, rosemary, and garlic—no sauces or elaborate marinades. The quality of the meat speaks for itself.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I cook them without a fire?\u003c\/strong\u003e Yes, slow cooking in the oven is an excellent alternative. Preheat to 160°C, cover with foil for 90 minutes, then finish at 200°C for 15 minutes uncovered. The result is very similar to cooking over a fire in terms of tenderness, with a slightly different crust.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500 g","offer_id":53916224225616,"sku":"COST-TOSC-500GR","price":6.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/costine-maiale-toscano-brace-tradizione-rurale_1.webp?v=1793791025"},{"product_id":"carnetta-di-suino-etrusco-toscano-500-g","title":"Tuscan Etruscan pork stewing meat, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eThe rustic cut that Tuscan cuisine has always prized\u003c\/h2\u003e\n\u003cp\u003eCarnetta is not a second-rate cut; it is the cut of traditional Tuscan peasant cooking that discerning restaurateurs are rediscovering. It comes from the front of the pig: moderately active muscles with natural connective tissue that turns to gelatin during slow cooking, thickening the cooking juices and gradually tenderizing the fibers. Over embers or in a pan, it behaves differently: high heat quickly sears the surface, and the natural fat of Etruscan Pork forms an aromatic crust that lean cuts cannot produce. This is meat that rewards good technique, and semi-free-range Etruscan Pork adds the character of a natural diet that no industrial feed 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\u003eBreed\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEtruscan Pig, traditional Tuscan breed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRearing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSemi-free-range, natural diet (acorns, chestnuts, local grains)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCarnetta, front muscle\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\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\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e0\/+4°C, consume within 3 days of opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal cooking method\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGrill · embers · braise in a pan · wood-fired oven\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to cook Etruscan Pork Carnetta: two Tuscan methods\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eGrilled or over embers, the traditional country method\u003c\/strong\u003e: simple marinade: fresh rosemary, crushed garlic, sage, Tuscan extra virgin olive oil, for at least 2 hours in the refrigerator. Bring the meat to room temperature 30 minutes beforehand. Get the grill or embers very hot and cook for 8-10 minutes per side without moving it during the first stage, allowing a crust to form naturally. Add coarse salt only at the end of cooking. Rest covered with foil for 3-5 minutes. No sauces, no elaborate seasoning: the fat in Etruscan Pork is the seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBraised Tuscan-style, the quintessential winter dish\u003c\/strong\u003e: Brown the pieces of carnette in extra-virgin olive oil over high heat until golden on all sides. Add chopped red onion, carrot, and celery, deglaze with a glass of Tuscan red wine, and let it evaporate. Add peeled tomatoes, rosemary, sage, and enough hot stock. Cover and cook over low heat for 90 minutes, turning every 20 minutes. The connective tissue in the carnette melts into the sauce, creating a thick, velvety sauce to mop up with toasted unsalted Tuscan bread.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eFor grilled carnette: Morellino di Scansano DOC, rustic and full-bodied like the cut, a pairing rooted in the Tuscan region. For the braised version: Chianti Classico DOCG or Rosso di Montepulciano; the acidity of Tuscan Sangiovese cuts through the richness of the sauce and balances the dish. Classic Tuscan sides include cannellini beans cooked in a flask with sage and oil, black cabbage sautéed in a pan, and toasted unsalted Tuscan bread for mopping up the sauce.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat exactly is \"carnetta\"?\u003c\/strong\u003e\u003cbr\u003eCarnetta is a cut taken from the front of the pig, a moderately worked muscle with natural connective tissue that turns to gelatin during slow cooking, thickening the sauce. It is one of the cuts used in traditional Tuscan peasant cooking and has been used for centuries in braises, stews, and wood-fired oven dishes. It is not a noble cut in the conventional sense; it takes skill and time to cook, and rewards you with a flavor that lean cuts cannot provide.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference between carnette and pork stew meat?\u003c\/strong\u003e\u003cbr\u003eThe pork stew meat is already cut into cubes, ready for the pot: more practical and cooks evenly. Carnetta comes as a whole cut or in larger pieces, giving you more control over cooking, a better presentation on the grill or in the oven, and a richer braising sauce because less surface area is exposed. Both work well for braising; for grilling, only the whole carnetta.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow long does it take to braise?\u003c\/strong\u003e\u003cbr\u003e90 minutes from the moment the covered pot goes over low heat, preceded by 10 minutes of browning. About 1 hour 45 minutes in total. It can be prepared the day before and reheated; the flavor improves as it rests.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500 g","offer_id":53916224323920,"sku":"CARN-SUINO-500GR","price":6.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/carnetta-suino-etrusco-cubetti-salumeria-toscana.webp?v=1793791026"},{"product_id":"costata-di-bovino-adulto-toscano-con-osso-da-1-a-1-4-kg","title":"Tuscan adult beef rib steak on the bone, from 1 to 1.4 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhy This Steak Is Different\u003c\/h2\u003e\n\u003cp\u003eTuscan steak isn't just any cut; it's a bone-in rib steak, the cut Tuscan butchers reserve for customers who know what they're buying.\u003c\/p\u003e\n\u003cp\u003eThe rib cut. The rib steak is cut from the front section of the loin, between the vertebrae and the ribs. L'bone remains attached to the meat; this isn't an aesthetic choice, but a technical one. During cooking, the bone conducts heat evenly through the cut and releases marrow, which infuses the meat with deep aromas that no boneless cut can replicate. Tuscan steak is always cooked bone-in.\u003c\/p\u003e\n\u003cp\u003eAdult cattle. Meat from adult cattle has a more developed muscle structure and a thicker layer of fat than veal. This means a bolder, rounder flavor, with an aromatic finish that really shines on a live-fire grill. This is the meat Tuscans have always eaten, not the tender veal of northern Europe, but the flavorful beef of the peasant tradition.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications: Tuscan Rib Steak\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\u003eTuscan steak, bone-in rib steak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscan meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType of cattle\u003c\/td\u003e\n\u003ctd\u003eSelected adult cattle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eBone-in rib steak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSizes\u003c\/td\u003e\n\u003ctd\u003e1kg · 1.2kg · 1.4kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eNatural\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\u003eIdeal cooking method\u003c\/td\u003e\n\u003ctd\u003eLive fire · grill · cast-iron pan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Cook Tuscan Steak to Perfection\u003c\/h2\u003e\n\u003cp\u003eCooking Tuscan steak over a fire is a ritual, not a recipe. A few rules, all essential.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBring it to temperature before cooking.\u003c\/strong\u003e Remove it from the refrigerator at least 45-60 minutes beforehand. A thick rib steak straight from the fridge cooks poorly: the outside burns before the inside reaches the right temperature. At room temperature, it cooks evenly from the edge to the bone.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLive-fire, not gas.\u003c\/strong\u003e Tuscan steak goes over a live wood or charcoal fire. The smoke from the fire seeps into the meat during cooking, adding an aromatic dimension that gas cannot provide. Keep the coals hot and avoid flames: flames char the outside without cooking the inside.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCooking times.\u003c\/strong\u003e For a 1 kg rib steak, 3-4 cm thick: cook for 5-6 minutes per side over high heat for rare. For medium, add 2 minutes per side. Stand it on the bone for the final 2-3 minutes so the meat near the bone, which is always rarer, cooks through.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSalt, only at the end.\u003c\/strong\u003e Add plenty of coarse salt only after cooking, never before. Salting beforehand draws the juices out of the meat and dries it out. After cooking, the coarse salt melts on the hot fat, creating the flavorful crust that is the hallmark of a traditional Tuscan steak.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eResting.\u003c\/strong\u003e Let it rest on a wooden cutting board for 3-4 minutes before serving. The juices redistribute through the meat; if you cut it right away, 30% of the juices end up on the plate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe golden rule: coals, coarse salt afterward, and resting. Nothing else.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eWine Pairings\u003c\/h2\u003e\n\u003cp\u003eChianti Classico DOCG, the quintessential Tuscan pairing for rib steak cooked over coals: its acidity cuts through the fat, while its tannins complement the meat.\u003c\/p\u003e\n\u003cp\u003eBrunello di Montalcino DOCG, for special occasions: Brunello's structure stands up to the bold flavor of a 1.4 kg rib steak.\u003c\/p\u003e\n\u003cp\u003eMorellino di Scansano, more rustic and straightforward: the most authentic pairing for a Tuscan steak cooked over coals.\u003c\/p\u003e\n\u003ch2\u003eFAQ: Tuscan Rib Steak\u003c\/h2\u003e\n\u003cp\u003eWhat is the difference between Tuscan Steak and Chianina IGP Florentine Steak? VBAC Chianina IGP Florentine Steak comes from the Chianina breed and has European certification guaranteeing the breed, region, and production method. It is a T-bone cut with a tenderloin.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do you cook a traditional Tuscan steak?\u003c\/strong\u003e Use a blazing wood or charcoal fire at high heat, cooking for 5-6 minutes per side for rare. Add coarse salt only after cooking, then let it rest for 3-4 minutes before serving. Never use gas, never marinate it, and never pierce it with a fork while cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow much does the steak weigh, and how thick is it?\u003c\/strong\u003e 1 kg corresponds to a thickness of approximately 3-3.5 cm. 1.2 kg is about 3.5-4 cm. 1.4 kg is about 4-4.5 cm. Bone-in rib steaks vary naturally depending on the animal's build.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"1 kg","offer_id":53916224487760,"sku":"BIST-TOSC-1","price":36.9,"currency_code":"EUR","in_stock":true},{"title":"1,2 kg","offer_id":53916224520528,"sku":"BIST-TOSC-1.2","price":44.9,"currency_code":"EUR","in_stock":true},{"title":"1,4 kg","offer_id":53916224553296,"sku":"BIST-TOSC-1.4","price":51.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/bistecca-toscana-costata-bovino-adulto-salumeria-toscana.webp?v=1793791027"},{"product_id":"filetto-di-bovino-adulto-toscano-frollato-30-giorni-250-g","title":"Tuscan adult beef tenderloin, aged for 30 days, 250 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eTenderloin is the most tender cut of beef, taken from the inner part of the loin. This tenderloin comes from adult Tuscan cattle raised free-range on open pasture, fed grass and forage, selected by an artisan butcher in Tuscany, and aged for 30 days. Vacuum-packed 250 g portions: pan-fry, grill, or cook with green peppercorns, just a few minutes per side.\u003c\/p\u003e\n\u003ch2\u003eWhat is tenderloin and why is it the most tender cut?\u003c\/h2\u003e\n\u003cp\u003eTenderloin is the psoas muscle, located on the inner side of the animal's loin. It is the least-used muscle in the animal; it does not support the body's weight or contribute to movement. This near-total lack of muscular exertion results in very short fibers and natural tenderness unmatched by any other cut from the hindquarter.\u003c\/p\u003e\n\u003cp\u003eAdult cattle raised free-range develop more active muscles than intensively farmed cattle, with a bolder flavor profile and naturally yellower fat, a sign of a diet of grass and natural forage. The difference from industrially farmed meat is clear from the first bite: more flavor, more complexity, more lingering taste. The 30-day aging completes the process: natural enzymes further tenderize the fibers and develop the aromatic complexity of aged meat.\u003c\/p\u003e\n\u003ch2\u003eProduct specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMeat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSelected adult Tuscan beef\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRearing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFree-range, open pasture, natural feed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTenderloin (psoas muscle)\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\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e250 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAt least 30 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal cooking method\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCast-iron pan · grill · carpaccio\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to cook beef tenderloin to perfection\u003c\/h2\u003e\n\u003cp\u003eTenderloin is a lean, delicate cut and needs less heat and less time than bone-in steaks. Three methods:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn a cast-iron pan, the most controlled method\u003c\/strong\u003e: heat the pan to its highest setting, and drizzle a little extra virgin olive oil over the meat, not into the pan. Cook for 2 minutes per side for rare, 3 minutes for medium. Rest off the heat for 2 minutes before slicing. Add coarse salt and black pepper only at the end.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrilled\u003c\/strong\u003e: glowing coals, piping-hot grill. Same cooking times as in a pan. The coals add an aromatic dimension that a pan cannot replicate. Resting is essential: the tenderloin is dense in the center, and resting redistributes the juices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRaw carpaccio\u003c\/strong\u003e: free-range beef tenderloin is the ideal cut for carpaccio: its natural tenderness and the more complex aromatic profile of pasture-raised meat are at their best when served raw. Finely chopped or sliced paper-thin, with wild arugula, shavings of Pecorino Toscano DOP, extra virgin olive oil, and lemon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGolden rule: never well done.\u003c\/strong\u003e Tenderloin cooked above 65°C loses all its natural tenderness, becomes dry, and loses the flavor developed over 30 days of aging. The ideal doneness is rare or medium.\u003c\/p\u003e\n\u003ch2\u003eThe IGP-certified version\u003c\/h2\u003e\n\u003cp\u003eIf you’re looking for tenderloin with verifiable European certification, VBAC Chianina IGP Tenderloin guarantees the native Tuscan breed, the Apennine farming region, and the production method, verified by an independent third party. Same cut, same weight, with certification you can mention on the menu.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eFor pan-fried or grilled tenderloin: Chianti Classico DOCG or Morellino di Scansano; the tannins in Tuscan Sangiovese have traditionally paired well with the region’s beef. For carpaccio: Vernaccia di San Gimignano or Vermentino Toscano IGT; the freshness of white wine balances the delicate flavor of raw meat. For a classic Tuscan side: arugula salad with shavings of aged Pecorino, extra virgin olive oil, and Chianti vinegar.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does “free-range” mean?\u003c\/strong\u003e\u003cbr\u003eFree-range cattle live and graze freely, feeding on grass, forage, and whatever they find naturally, without industrial grain-based feed. This natural diet produces meat with a more complex flavor profile, yellower fat, and a higher Omega-3 content than intensively farmed meat. You can clearly taste the difference when cooked or raw.\u003c\/p\u003e\n\u003cp\u003eWhat’s the difference between Adult Beef Tenderloin and Chianina IGP Tenderloin? Same cut, same weight (250g), same aging period (30 days), same free-range farming. The difference is the breed and certification: VBAC Chianina IGP Tenderloin has European certification guaranteeing the native Tuscan breed and the Apennine farming region, verified by an independent third party.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is dry aging, and why does it matter?\u003c\/strong\u003e\u003cbr\u003eDry aging is the process of maturing meat in a controlled environment after slaughter. 30 days tenderizes the muscle fibers through natural enzymatic action and develops aromatic complexity. An unaged tenderloin is tougher and less flavorful, regardless of the quality of the farming.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it for carpaccio?\u003c\/strong\u003e\u003cbr\u003eYes, it’s one of its best uses. Put the tenderloin in the freezer for 30 minutes beforehand to make it easier to slice very thinly, then slice it with a sharp knife or a meat slicer. Grass-fed beef has a complex enough flavor to stand up to carpaccio with minimal seasoning.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"250 g","offer_id":53916224586064,"sku":"FILE-BOV-250GR","price":18.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/filetto-bovino-adulto-toscano-grass-fed-salumeria-toscana.webp?v=1793791026"},{"product_id":"bistecca-disossata-di-bovino-adulto-toscano-frollata-30-giorni-700-g","title":"Boneless Tuscan adult beef steak, aged for 30 days, 700 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhy choose a boneless cut\u003c\/h2\u003e\n\u003cp\u003eBone-in steak has undeniable appeal, but professional kitchens know the practical advantages of a boneless cut. Without the bone, cooking is more even: no area near the bone stays rarer than the rest, and no outer area burns while the center is still cold. Portioning is precise and waste-free: 700g of pure meat, with no waste. It is easier to handle in a pan: the piece lies flat across the cooking surface, making full contact with the metal. And the 30-day aging of free-range cattle adds the finishing touch: a more complex flavor profile than intensively farmed meat, with the slightly yellower fat typical of a grass-fed diet.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMeat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSelected adult Tuscan cattle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFarming\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFree-range, open pasture, natural diet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBoneless steak\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\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e700 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMinimum 30 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWaste\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNone, 100% yield\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIdeal cooking method\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCast-iron pan · grill · embers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to cook Boneless Steak to perfection\u003c\/h2\u003e\n\u003cp\u003eWithout the bone, the steak is less forgiving of cooking mistakes, but rewards those who follow the technique all the more.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBring to room temperature, leave out of the fridge for 45 minutes\u003c\/strong\u003e: a 700g piece needs at least 45 minutes to reach an even temperature throughout. If it's fridge-cold, the outside will burn before the center reaches the right temperature.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCast-iron pan or embers\u003c\/strong\u003e: this boneless cut works well in both a pan and on the grill. In a pan: maximum heat, a drizzle of oil on the meat, not in the pan, 3-4 minutes per side for rare, 5 minutes for medium. Over embers: same principle, high heat but no flames.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCoarse salt only after cooking\u003c\/strong\u003e: never salt beforehand. Salt in contact with the raw surface draws out moisture and prevents the formation of the crust that seals in the juices.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eRest for 4-5 minutes\u003c\/strong\u003e: a 700g piece is thick, so resting redistributes the juices throughout the meat. If you cut it right away, 30% of the juices end up on the plate.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCut against the grain\u003c\/strong\u003e: unlike bone-in steak, which is served whole, boneless steak is ideal for slicing thinly against the grain before serving. This technique maximizes perceived tenderness and allows for even seasoning.\u003c\/p\u003e\n\u003ch2\u003eThe certified version\u003c\/h2\u003e\n\u003cp\u003eIf you’re looking for a steak with European breed certification that you can feature on your menu, Bistecca Fiorentina Chianina IGP VBAC guarantees native Tuscan breed, Apennine farming region, and production methods verified by an independent third-party organization.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eChianti Classico Riserva DOCG or Morellino di Scansano: Tuscan reds made with Sangiovese are the traditional pairing for beef steak in the region. For a casual evening, a young, easy-drinking Rosso di Montepulciano pairs well with boneless steak without overpowering it. For a classic Tuscan side: cannellini beans with extra virgin olive oil, arugula salad, and unsalted Tuscan bread.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat’s the difference between boneless steak and Florentine steak?\u003c\/strong\u003e\u003cbr\u003e\nThe Florentine steak is the classic T-bone, with tenderloin and strip steak separated by the bone. It’s an iconic cut with a striking presentation, and the area near the bone cooks differently from the rest. The boneless steak is strip steak without the bone, for more even cooking, 100% yield, and precise portioning. Same free-range cattle, same aging, different cooking experiences.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat does “free-range” mean?\u003c\/strong\u003e\u003cbr\u003e\nFree-range cattle graze freely and feed on grass and natural forage, without industrial feed. This diet produces meat with a more complex flavor profile, slightly yellower fat, and higher Omega-3 content than intensively farmed beef. The difference is clearly noticeable when cooking.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I freeze the boneless steak?\u003c\/strong\u003e\u003cbr\u003e\nYes, but freezing partially reverses the aging already completed. Freeze it immediately upon receipt if you won't cook it within 5-7 days. Thaw it in the refrigerator 24 hours before cooking, never at room temperature.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"700 g","offer_id":53916224749904,"sku":"BIST-BOV-700GR","price":29.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/bistecca-disossata-chianina-salumeria-toscana.webp?v=1793791026"}],"url":"https:\/\/naturabioitalia.com\/en\/collections\/fresh-meat.oembed","provider":"Natura Bio Italia","version":"1.0","type":"link"}