{"title":"Cold sliced meat","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eTraditional Italian cured meats\u003c\/strong\u003e gathered on one page: salami, capocollo, pancetta, pork jowl, lardo, prosciutto, and regional specialties born from centuries of artisanal charcuterie-making.\u003c\/p\u003e\n\u003cp\u003eEach product page lists the producer, cut, aging time, and the best way to store and serve it, so you can put together a \u003cstrong\u003ecomplete charcuterie board\u003c\/strong\u003e or choose the right cured meat for your recipe.\u003c\/p\u003e\n\u003c\/div\u003e","products":[{"product_id":"soppressata-di-cinta-senese-macelleria-savigni-500-g","title":"Cinta Senese Soppressata, Macelleria Savigni, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCinta Senese soppressata is the Tuscan version of soppressata, made with meat from the black-and-white-banded pig native to Tuscany and seasoned according to tradition. Macelleria Savigni makes it in 500 g vacuum-sealed pieces: slice it thinly and serve as an appetizer with Tuscan bread.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Description:\u003c\/strong\u003e Cinta Senese Soppressata is made with prized pork from the native Cinta Senese breed, seasoned with a selection of traditional spices and herbs. The result is a cured meat with a unique flavor and a soft, rich texture. Delight your senses with Cinta Senese Soppressata, an authentic expression of Tuscan cuisine.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCinta Senese Pork:\u003c\/strong\u003e Made only with meat from this prestigious native breed, ensuring authenticity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Spices:\u003c\/strong\u003e A secret blend of spices gives the soppressata its distinctive flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoft Texture:\u003c\/strong\u003e A melt-in-your-mouth consistency that offers a unique tasting experience.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Choose Cinta Senese Soppressata:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan Excellence:\u003c\/strong\u003e Bring the true taste of Tuscan culinary tradition to your table.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified Origin:\u003c\/strong\u003e Cinta Senese pork, synonymous with quality and authenticity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSafe and Convenient Online Shopping:\u003c\/strong\u003e Have your Cinta Senese Soppressata delivered straight to your door without compromising on quality.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Store and Enjoy:\u003c\/strong\u003e Keep Cinta Senese Soppressata in the refrigerator, wrapped in food-safe paper. Slice thinly and enjoy on its own or paired with cheese and fresh bread for an authentic Tuscan experience.\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500 g","offer_id":53916215607632,"sku":"SOPP-CINTA-500GR","price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/soppressata-di-cinta-senese-dop-500-grammisalumeria-toscana-il-mattone-due-721571.jpg?v=1793790959"},{"product_id":"salame-al-tartufo-nero-toscano-500-g","title":"Tuscan black truffle salami, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eBlack truffle salami is a Tuscan salami made from selected pork, enhanced with black truffle and left to age slowly: woodland aromas and a full flavor. Bontà Toscane makes it in 500 g vacuum-packed pieces, to be sliced thinly for appetizers and charcuterie boards.\u003c\/p\u003e\n\u003ch2\u003eTuscan Black Truffle: The Diamond of the Earth\u003c\/h2\u003e\n\u003cp\u003eBlack truffle is the most precious and sought-after product of the Tuscan woodland. In the hills between Siena, Val d'Orcia, and Crete Senesi, expert truffle hunters search for it with their dogs in the right seasons—a time-honored ritual few truly know, making every truffle one of a kind.\u003c\/p\u003e\n\u003cp\u003eAdding black truffle to artisanal salami is not a marketing gimmick; it’s an idea rooted in the logic of Tuscan country cooking: \u003cstrong\u003eenhance one quality product with another quality product\u003c\/strong\u003e. Selected pork, with its natural sweetness and aromatic fat, is the ideal base for the earthy, intense, lingering notes of black truffle.\u003c\/p\u003e\n\u003ch2\u003eTechnical Data Sheet: Tuscan Black Truffle Salami\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eBlack truffle salami\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw ingredient\u003c\/td\u003e\n\u003ctd\u003eSelected pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTruffle\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eFine Tuscan black truffle\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e500 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eArtisanal, slow and carefully controlled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eChilled at 0-4°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsumption\u003c\/td\u003e\n\u003ctd\u003eReady to eat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse\u003c\/td\u003e\n\u003ctd\u003eCharcuterie boards, appetizers, gourmet gifts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to enjoy it at its best: The salumi sommelier’s technique\u003c\/h2\u003e\n\u003cp\u003eBlack Truffle Salami deserves care and respect; it should not be eaten cold straight from the refrigerator.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e Bring the salami to room temperature at least 30 minutes before slicing. At 18-20°C, the fat softens, the slices become more tender, and the aromatic bouquet of black truffle opens up completely. The difference from eating it straight from the refrigerator is immediate and surprising.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe cut:\u003c\/strong\u003e Slice thinly, almost transparently, with a long, sharp knife with a smooth blade. Thin slices intensify the perception of the truffle: the salami’s fat melts in your mouth, gradually releasing the earthy, woodsy notes of black truffle for a lingering finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassic pairings:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eUnsalted Tuscan bread\u003c\/strong\u003e: the salt-free bread of Tuscan tradition is the only one that doesn’t compete with the truffle’s savoriness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcacia honey\u003c\/strong\u003e: the sweet-and-salty contrast with black truffle is one of the most surprising pairings in Tuscan cuisine\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan PGI extra virgin olive oil\u003c\/strong\u003e: a drizzle over the salami enhances the earthy notes of the truffle\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eSalami with Truffle as a Gourmet Gift\u003c\/h2\u003e\n\u003cp\u003eTruffles are universally recognized as a symbol of gastronomic excellence. Receiving one in the form of artisanal Tuscan salami is a gift that conveys care, taste, and knowledge of the region.\u003c\/p\u003e\n\u003cp\u003eIdeal for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChristmas and New Year’s gifts\u003c\/strong\u003e: the time of year when truffles are at their peak\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan gourmet gift baskets\u003c\/strong\u003e: pair it with Tuscan Truffle Reale Cheese for a complete truffle theme\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCorporate gifts\u003c\/strong\u003e: an exceptional product for clients and partners who appreciate Italian quality\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: The Tuscan table\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrunello di Montalcino\u003c\/strong\u003e: the great Tuscan red, with its earthy, woodsy notes, is the natural pairing for any truffle product\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRosso di Montalcino\u003c\/strong\u003e: more approachable than Brunello, it retains the earthy notes typical of Sienese Sangiovese\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVernaccia di San Gimignano\u003c\/strong\u003e: for those who prefer white wine, Vernaccia’s minerality cleanses the palate between slices, enhancing the truffle each time\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Tuscan Black Truffle Salami\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow does it differ from classic Tuscan Salami?\u003c\/strong\u003e Artisanal Tuscan Salami is the purest expression of Tuscan charcuterie tradition, made with pork, salt, pepper, and spices. Black Truffle Salami adds an entirely new aromatic dimension: the earthy, woodsy notes of truffle transform an already excellent product into something unique. It is the luxurious version of Tuscan salami.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500 g","offer_id":53916215673168,"sku":"SALA-TRUF-500GR","price":14.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/salamino-al-tartufo-nero-500g_webp.png?v=1793790960"},{"product_id":"soppressata-toscana-testa-in-cassetta-500-g","title":"Tuscan soppressata, head cheese, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhat Is Tuscan Soppressata, and Why Is It Different from All Other Cured Meats\u003c\/h2\u003e\n\u003cp\u003eSoppressata is one of the oldest cured meats in central Italian tradition. In Tuscany, it is made using a precise artisanal method that clearly distinguishes it from ordinary salami: selected pork, pig’s head, tongue, and premium cuts are processed in whole pieces or coarsely chopped, without fine grinding, to preserve the natural texture and distinctive mouthfeel of this cured meat.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications: Artisanal Tuscan Soppressata\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eWhole soppressata\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eSelected Italian pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuts used\u003c\/td\u003e\n\u003ctd\u003ePig’s head, tongue, premium pork cuts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProcessing\u003c\/td\u003e\n\u003ctd\u003eWhole pieces, not finely ground\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType of cured meat\u003c\/td\u003e\n\u003ctd\u003eCooked and pressed (head cheese)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eBlack pepper, garlic, aromatic herbs, natural Tuscan spices\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Best Serve Tuscan Soppressata\u003c\/h2\u003e\n\u003cp\u003eTuscan soppressata reaches its full potential with the right serving technique. Three steps to serve it as it should be:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 1, Bringing to Room Temperature\u003c\/strong\u003e Take the soppressata out of the refrigerator at least 20-30 minutes before serving. At room temperature, the Tuscan spices release their full aromatic profile and the texture softens; the fat melts slightly, the meat opens up, and the aroma intensifies.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 2, L'Slicing\u003c\/strong\u003e Use a sharp knife with a smooth blade. Cut medium-thick slices; the structure of soppressata, made with meat cut into whole pieces, is best appreciated in slices with texture and substance. Slices that are too thin lose the characteristic texture that makes this cured meat unique.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 3, L'Pairing on the Serving Board\u003c\/strong\u003e Unsalted Tuscan bread, the traditional salt-free bread from Siena, is the classic accompaniment. It’s also excellent on toasted bread crostini with a drizzle of Tuscan extra-virgin olive oil. On the serving board: pair it with young pecorino, Tuscan olives, and a teaspoon of chestnut honey for a sweet-and-salty contrast.\u003c\/p\u003e\n\u003ch2\u003ePairings: Cheeses and Wine for the Tuscan Table\u003c\/h2\u003e\n\u003ch3\u003eWines\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico\u003c\/strong\u003e: a classic, versatile pairing, ideal for aperitifs and appetizers with soppressata\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: robust and tannic, it perfectly stands up to the aromatic intensity of Tuscan soppressata\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVernaccia di San Gimignano\u003c\/strong\u003e: for those who prefer white wine: mineral and dry, it cleanses the palate between bites\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Tuscan Soppressata\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat exactly is soppressata?\u003c\/strong\u003e Soppressata is a traditional Italian cured meat made from pork prepared in whole pieces or coarsely chopped, rather than finely minced as in salami. In Tuscany, the traditional recipe calls for pork head, tongue, and premium cuts, seasoned with black pepper, garlic, and aromatic herbs. The result is a cured meat with a rustic, hearty texture and a more intense, complex flavor profile than classic salami.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between soppressata and soprassata?\u003c\/strong\u003e Soppressata and soprassata are alternative names for the same product; the spelling variant \u003cem\u003esoprassata\u003c\/em\u003e is common in some areas of Tuscany and central Italy. It is made according to the traditional Tuscan artisanal recipe, using selected Italian pork and natural seasoning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between soppressata and Tuscan salami?\u003c\/strong\u003e Soppressata differs from salami in how the meat is prepared: it is not minced but made with whole pieces, giving it a more rustic texture and a fuller mouthfeel. Its flavor profile is more intense and complex, with a more pronounced savoriness than classic Tuscan salami.\u003c\/p\u003e\n\u003cp\u003eIs it suitable as a gourmet gift? Its intensity and character make it an ideal gift for food lovers, on its own or paired with other Tuscan cured meats and cheeses in a gift basket.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500 g approx.","offer_id":53916215738704,"sku":"SOPP-TOSC-500GR","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/soppressata-toscana-artigianale-shopify_webp.png?v=1793790959"},{"product_id":"prosciutto-crudo-stagionato-in-trancio","title":"Aged cured ham, piece","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eAged cured ham in a piece is a practical solution for anyone who wants to slice it at home without buying the whole leg. This one is from Salumificio Viani, seasoned with salt, black pepper and natural flavorings: a 1.2 kg piece or a 1.5 kg Reserve aged for 18 months, vacuum-packed.\u003c\/p\u003e\n\u003ch2\u003eThe Cured Ham Piece: The Perfect Cut for Home\u003c\/h2\u003e\n\u003cp\u003eThe cured ham piece is the ideal cut for anyone who wants to bring the quality of artisanal ham to the table in a convenient size, perfect for slicing at home with a good knife, without the need for professional equipment.\u003c\/p\u003e\n\u003cp\u003eProduction begins with artisanal hand-massaging of the salt, a manual, repeated, vigorous process that allows the salt to penetrate deep into the meat fibers. After resting in refrigerated rooms, the ham is seasoned with pepper, natural flavorings and selected spices, then transferred to well-ventilated rooms for aging.\u003c\/p\u003e\n\u003cp\u003eThe aging process lasts 9 to 12 months, a carefully calibrated period to bring each piece to its peak maturity. Like a wine with its ideal moment to be opened, every ham has its perfect time: when its aromas and flavors are at their fullest expression.\u003c\/p\u003e\n\u003ch2\u003eTechnical Data Sheet: Aged Cured Ham Piece\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eCured ham piece\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eSelected pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e9-12 months (Reserve: 18 months)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eSalt, black pepper, natural flavorings, spices\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSizes\u003c\/td\u003e\n\u003ctd\u003e1.2 kg · 1.5 kg Reserve\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eFresh, 0-4°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten\u003c\/td\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Enjoy It at Its Best\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eStep 1, Tempering.\u003c\/strong\u003e Take the piece out of the refrigerator at least 20-30 minutes before slicing. At room temperature, the fat softens and releases its full aromatic profile; the bouquet of the aging process opens up at 18-20°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 2, L'slicing.\u003c\/strong\u003e Use a long, thin, sharp knife with a smooth blade. Cut paper-thin, almost transparent slices. The fat melts in your mouth and balances the meat's savoriness. Don't remove the fat; it carries the flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 3, L's accompaniment.\u003c\/strong\u003e Unsalted Tuscan bread is the ideal accompaniment. Its mild flavor lets the prosciutto's spiced notes come through fully without competing. A drizzle of extra-virgin olive oil on the bread completes the picture.\u003c\/p\u003e\n\u003ch2\u003eRecipe: Crostini with Prosciutto and Plum Tomatoes\u003c\/h2\u003e\n\u003cp\u003eIngredients for 4 people: 8 ripe plum tomatoes · 8 slices of cured prosciutto · 4 slices of bread · 6 anchovy fillets in oil · 2 sprigs of thyme · extra-virgin olive oil.\u003c\/p\u003e\n\u003cp\u003eBlanch the tomatoes in boiling water, peel them, and cut into strips, removing the seeds. Dress with extra-virgin olive oil and thyme. Toast the bread slices under the broiler with oil and chopped thyme. Wrap each slice of prosciutto around the tomato strips, place on the warm bread, and finish with half an anchovy fillet.\u003c\/p\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWith cheeses:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCave-Aged Pecorino, the dry savory flavor of pecorino with the spiced sweetness of prosciutto: one of the most classic pairings.\u003c\/p\u003e\n\u003cp\u003eTruffle Reale Cheese, for an exceptional cheeseboard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWith wines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChianti Classico, balanced and versatile, a classic pairing with aged cured prosciutto.\u003c\/p\u003e\n\u003cp\u003eMorellino di Scansano, robust and tannic, enhances the savory flavor of the aging.\u003c\/p\u003e\n\u003cp\u003eVernaccia di San Gimignano, for those who prefer white wine: mineral and dry.\u003c\/p\u003e\n\u003ch2\u003eFAQ: Aged Cured Prosciutto Piece\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between a piece and a whole prosciutto?\u003c\/strong\u003e A piece is a portion of a whole prosciutto, the ideal cut for anyone who wants the quality of artisanal prosciutto in a convenient size to handle at home. Same raw ingredients, same aging, same quality, in a home-friendly format.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I slice it without a slicer?\u003c\/strong\u003e Yes, you can get perfectly thin slices with a long, thin-bladed knife with a smooth edge. The piece is specifically designed for slicing at home.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"1.2 Kg","offer_id":53916215837008,"sku":"PRSC-ST-1.2KG","price":26.9,"currency_code":"EUR","in_stock":true},{"title":"1.5 Kg Reserve 18 months","offer_id":53916215869776,"sku":"PRSC-ST-1.5KG","price":33.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/trancio-prosciutto-crudo-al-pepe_webp.png?v=1793790959"},{"product_id":"salame-toscano-artigianale","title":"Artisanal Tuscan salami","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhat Is Tuscan Salami, and Why Is It Different from Regular Salami?\u003c\/h2\u003e\n\u003cp\u003eArtisanal Tuscan salami is the benchmark of regional charcuterie, the product by which the quality of every Tuscan delicatessen is measured. There is no codified recipe as there is for Finocchiona PGI, but there is a well-defined tradition that determines what authentic Tuscan salami should be: selected Italian pork, a coarse grind that leaves the pieces recognizable, seasoning with whole black peppercorns and garlic, and slow aging in controlled environments for at least 60-90 days.\u003c\/p\u003e\n\u003cp\u003eThe result is a salami with a firm but not hard texture and an aromatic profile built on the complexity of Tuscan seasoning: pepper that warms without burning, garlic that adds fragrance without overpowering, and sea salt that balances without weighing it down. The fat from selected Italian pork distributes the aromas throughout each slice with a precision developed over time through long aging.\u003c\/p\u003e\n\u003cp\u003eWhat sets artisanal Tuscan salami apart from industrial production is its coarse grind: pieces of meat and fat are visible in each slice, rather than homogenized into a uniform paste. It is the hallmark of a process that respects the raw ingredients instead of hiding them.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications: Artisanal Tuscan Salami\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eArtisanal Tuscan salami\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eSelected Italian pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrinding\u003c\/td\u003e\n\u003ctd\u003eCoarse, with visible pieces\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eBlack pepper, garlic, natural Tuscan herbs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eSlow, minimum 60-90 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse\u003c\/td\u003e\n\u003ctd\u003eCharcuterie boards, appetizers, cooking, gourmet gifts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e\u003cstrong\u003eAvailable formats:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e900 g · whole 2.3 kg\u003c\/p\u003e\n\u003ch2\u003eHow to Serve Tuscan Salami at Its Best\u003c\/h2\u003e\n\u003cp\u003eArtisanal Tuscan salami is at its best at room temperature, never cold straight from the refrigerator.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe cut:\u003c\/strong\u003e use a long, smooth-bladed knife, slightly angled. The slices should be thin, 2-3 mm at most. The coarse grind of artisanal Tuscan salami calls for thin slices to properly balance fat and lean meat in every bite.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the board:\u003c\/strong\u003e unsalted Tuscan bread, the traditional salt-free bread of Siena, is the classic pairing. Unsalted bread adds no saltiness, letting the salami’s spices shine. Alternatively: toasted bread crostini drizzled with Tuscan extra virgin olive oil.\u003c\/p\u003e\n\u003ch2\u003ePairings: Cheese and Wine for a Tuscan Table\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico\u003c\/strong\u003e: the traditional pairing: the freshness of Sangiovese balances the Tuscan seasoning of the salami\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: more robust and tannic, it stands up perfectly to the aromatic complexity of long curing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVernaccia di San Gimignano\u003c\/strong\u003e: for those who prefer white wine: mineral notes and freshness that cleanse the palate between slices\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Artisan Tuscan Salami\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Tuscan salami?\u003c\/strong\u003e Artisan Tuscan salami is a cured meat produced in Tuscany from selected Italian pork, using a traditional coarse grind and seasoning with black pepper, garlic, and natural aromatic herbs. It stands out from ordinary salami for its coarse grind, with pieces of meat and fat visible and recognizable in each slice, and its slow curing period of at least 60-90 days.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes Tuscan salami have PDO status?\u003c\/strong\u003e No, Tuscan salami does not have its own PDO or PGI certification like Finocchiona PGI. This does not mean it is an inferior product: it means the recipe is not codified by European regulations, but follows the artisan tradition of the norcino, or Tuscan pork butcher. The value of artisan Tuscan salami lies precisely in the producer’s artisanal freedom to personally select the meat and adjust the seasoning according to their traditional recipe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Tuscan salami and finocchiona?\u003c\/strong\u003e Tuscan salami is seasoned with black pepper and garlic, while Finocchiona PGI is characterized by wild fennel seeds, which give it its sweet, unmistakable aromatic profile. The same pork, a similar curing period, but completely different character. These are two complementary cured meats in Tuscan charcuterie.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"900 gr","offer_id":53916215902544,"sku":"SALA-TOSC-550GR","price":21.9,"currency_code":"EUR","in_stock":true},{"title":"2,3 kg","offer_id":53916215935312,"sku":"SALA-TOSC-2.7KG","price":54.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/salame-toscano-artigianale-salumi-toscani-onlinesalumeria-toscanasalumeria-toscana-2118802.png?v=1793790959"},{"product_id":"prosciutto-di-cinghiale-toscano-disossato-1-1-kg","title":"Boneless Tuscan wild boar ham, 1,1 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eTuscan wild boar ham made from wild boar from the Maremma, deboned, trimmed into a convenient 1.1 kg cut and vacuum-packed. Cured for up to 9 months in the natural environments of the Maremma according to Tuscan charcuterie tradition: boneless, with no waste, ready to slice.\u003c\/p\u003e\n\u003ch2\u003eWhy Tuscan wild boar ham is different\u003c\/h2\u003e\n\u003cp\u003eThe cut is the finest part of the leg, deboned and trimmed to offer you only the lean heart of the product. It is not a variation on pork ham: the raw material, processing and aromatic profile are completely different.\u003c\/p\u003e\n\u003cp\u003eThe raw material is the leg of wild Tuscan boar, an animal that roams free in the Maremma scrubland and feeds on acorns, roots, mushrooms and wild fruit. This diet comes through in the meat: lean, firm and deep red, with a thin, very white layer of covering fat that gives every slice its character.\u003c\/p\u003e\n\u003cp\u003eSalting follows an age-old rule passed down from generation to generation: as many days as the starting leg weighs in kilos. The thin layer of covering fat lets the salt penetrate evenly without ever being harsh. The subsequent cold-water rinse removes excess salt, so the ham is never too salty or too dry on the surface. At the end of curing, the leg is deboned and trimmed into a 1.1 kg cut of meat.\u003c\/p\u003e\n\u003ch3\u003eCuring in the Maremma microclimate\u003c\/h3\u003e\n\u003cp\u003eCuring takes place in natural environments overlooking the Maremma hills. L'air of Maremma and the moderate temperature fluctuations throughout the year create the conditions for slow, even curing that is difficult to reproduce artificially.\u003c\/p\u003e\n\u003cp\u003eThe windows of the curing rooms are opened, closed or left ajar several times a day, depending on the weather. There is no written protocol: experience decides, as it did in the past. After up to 9 months, the curer feels and probes each leg at its most critical points, then selects which ones to release for processing.\u003c\/p\u003e\n\u003ch3\u003eThe aromatic profile\u003c\/h3\u003e\n\u003cp\u003eOn the palate, wild boar ham develops an aromatic complexity unlike that of pork hams: a bold, intense aroma evoking the wild scrubland, with notes of dryness, caramel and curing, more pronounced in the biceps femoris, the innermost and finest muscle of the leg.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eBoneless Tuscan wild boar ham\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eMaremma, Tuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eLeg of wild Tuscan boar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuring\u003c\/td\u003e\n\u003ctd\u003eUp to 9 months in natural environments\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalting\u003c\/td\u003e\n\u003ctd\u003eAs many days as the leg weighs in kilos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e1.1 kg (boneless meat)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf life\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed: 60-90 days unopened, 2-3 weeks after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsumption\u003c\/td\u003e\n\u003ctd\u003eReady to eat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse\u003c\/td\u003e\n\u003ctd\u003eCharcuterie boards, appetizers, gourmet gifts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to slice and serve it\u003c\/h2\u003e\n\u003cp\u003eBecause it’s deboned, the polpa is even easier to slice at home.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTemperature: take the polpa out of the refrigerator at least 30 minutes before slicing. At 18-20 °C, the fat softens and the aroma fully develops.\u003c\/li\u003e\n\u003cli\u003eSlicing: use a long, smooth-bladed knife and a steady motion without pressing down. The slices should be almost transparent.\u003c\/li\u003e\n\u003cli\u003eAfter opening: wrap the cut in food-grade paper, refrigerate, and consume within 2-3 weeks. The layer of fat naturally protects the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTuscan unsalted bread, the oldest pairing: bread without salt doesn’t compete with the savory flavor of boar.\u003c\/li\u003e\n\u003cli\u003eCave-aged pecorino, a traditional pairing from the Maremma: two products from the same land.\u003c\/li\u003e\n\u003cli\u003eFresh figs or fig jam: the contrast between sweet and wild is one of the most surprising in Tuscan cuisine.\u003c\/li\u003e\n\u003cli\u003eWalnuts and dried fruit, from the same region, the same season, with the same intensity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWines and beers\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMorellino di Scansano, Maremma wine with Maremma ham, with tannins that stand up to the wild intensity.\u003c\/li\u003e\n\u003cli\u003eBrunello di Montalcino, for special occasions: its structure and complexity match the aged boar.\u003c\/li\u003e\n\u003cli\u003eChianti Classico Riserva, more approachable than Brunello, but with the right structure for the bold flavor of boar.\u003c\/li\u003e\n\u003cli\u003eStout or Porter: the roasted, coffee notes of a dark craft beer create a surprising contrast with the wild notes.\u003c\/li\u003e\n\u003cli\u003eTuscan amber ale, a more classic choice: it balances the intensity without overpowering it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eAre the boars from Tuscany?\u003c\/h3\u003e\n\u003cp\u003eYes. These are wild Tuscan boars that live in the Maremma scrubland, not farmed animals or animals from abroad. L'origin directly affects the quality of the meat and its aroma.\u003c\/p\u003e\n\u003ch3\u003eIs it very salty?\u003c\/h3\u003e\n\u003cp\u003eNo. Salting time depends on the weight of the leg, and cold rinsing removes excess salt. The result is balanced: never too salty and never too dry on the surface.\u003c\/p\u003e\n\u003ch3\u003eWhy choose the polpa instead of a whole leg?\u003c\/h3\u003e\n\u003cp\u003eThe polpa is the deboned, trimmed leg: you receive only the lean, premium meat, with no bone or waste. It’s easier to slice and store, ideal if you want a 1.1 kg format without compromising on the quality of a whole leg.\u003c\/p\u003e\n\u003ch3\u003eHow should I store it?\u003c\/h3\u003e\n\u003cp\u003eVacuum-packed and unopened, it keeps for 60-90 days in the refrigerator at 0-4 °C. After opening, wrap the cut in food-grade paper and consume within 2-3 weeks.\u003c\/p\u003e\n\u003ch3\u003eIs it a good gift?\u003c\/h3\u003e\n\u003cp\u003eYes. Deboned and vacuum-packed, this 1.1 kg cut makes a practical and original gourmet gift for couples and small families: for Christmas, birthdays, anniversaries, or as a corporate gift.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"1.1 kg","offer_id":53916216000848,"sku":"PRSC-CING-2.5KG","price":75.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/prosciutto-di-cinghiale-stagionato.webp?v=1793790958"},{"product_id":"salamino-al-cinghiale-toscano-bonta-toscane-450-g","title":"Tuscan wild boar salami, Bontà Toscane, 450 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eWild boar salami is a Tuscan cured meat made from selected wild boar meat. Compared with wild boar sausage, it has a fattier, firmer meat mixture and a longer aging period, making it perfect for machine-slicing into thin slices. It is made by Bontà Toscane and comes in 450 g vacuum-packed pieces.\u003c\/p\u003e\n\u003ch2\u003eWild Boar Salami: The Wild Cured Meat for Slicing\u003c\/h2\u003e\n\u003cp\u003eIn the Tuscan tradition of charcuterie-making, not all cured meats are alike, and not all are meant to be eaten in the same way. \u003cstrong\u003eTuscan Wild Boar Salami\u003c\/strong\u003e is specifically designed for those who want to enjoy the best of wild boar in thin, perfect slices, achievable only with a professional or home meat slicer.\u003c\/p\u003e\n\u003cp\u003eCompared with Wild Boar Cured Sausage, which is leaner and aged for a standard period, the Salami has three distinctive characteristics that make it a completely different product:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHigher fat content:\u003c\/strong\u003e the higher fat content makes the slices softer, glossier, and more aromatic when cut thinly. The fat in aged wild boar melts in your mouth differently from conventional pork fat, with a more intense flavor and lingering woodland notes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLonger aging:\u003c\/strong\u003e the extra aging time further concentrates the aromas, develops greater depth of flavor, and gives the salami a firmer, more uniform texture, which is essential for getting perfect slices from a meat slicer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFirmer meat mixture:\u003c\/strong\u003e its firmer texture is what allows a meat slicer to produce almost transparent slices without the salami crumbling or losing its shape. A thin slice of Wild Boar Salami offers a completely different experience from a thick slice cut with a knife.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications: Tuscan Wild Boar Salami\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eArtisan wild boar salami\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw ingredient\u003c\/td\u003e\n\u003ctd\u003eSelected wild boar meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMeat mixture\u003c\/td\u003e\n\u003ctd\u003e\n\u003cstrong\u003eHigher fat content\u003c\/strong\u003e: ideal for slicing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e\n\u003cstrong\u003eLonger\u003c\/strong\u003e: greater concentration of aromas\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTexture\u003c\/td\u003e\n\u003ctd\u003e\n\u003cstrong\u003eFirmer\u003c\/strong\u003e: uniform, thin slices\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e450 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerated at 0-4°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsumption\u003c\/td\u003e\n\u003ctd\u003eReady to eat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eIdeal use\u003c\/td\u003e\n\u003ctd\u003eMeat slicers, appetizers, professional charcuterie boards\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to slice it perfectly: The professional technique\u003c\/h2\u003e\n\u003cp\u003eThe Wild Boar Salami is at its best when sliced with a meat slicer. It’s the right choice for anyone who wants to serve a professional-quality charcuterie board at home.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWith a slicer:\u003c\/strong\u003e Set the thickness to 1.5 to 2 mm, almost transparent. At this thickness, the aged wild boar fat melts completely in your mouth, gradually releasing all its woodland and gamey notes. The slices overlap on the plate, creating a restaurant-worthy presentation. Serve at room temperature, never cold straight from the refrigerator.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e Bring the salamino to room temperature at least 30 minutes before slicing. At 18-20°C, the mixture softens slightly, making it easier to slice precisely and bringing out more aroma in the slices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the board:\u003c\/strong\u003e Arrange the slices in a fan or overlap them slightly. Serve with:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThin slices of unsalted Tuscan bread\u003c\/li\u003e\n\u003cli\u003eAged pecorino shavings\u003c\/li\u003e\n\u003cli\u003eTuscan olives in brine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the kitchen: Salamino al Cinghiale as an ingredient\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWild boar ragù with salamino\u003c\/strong\u003e: coarsely chopped and added to the soffritto, it enriches the sauce with an aromatic depth impossible to achieve with fresh meat\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan wild boar crostini\u003c\/strong\u003e: thinly sliced and placed on crostini with stracchino or fresh ricotta\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAssorted boards of excellence\u003c\/strong\u003e: a star alongside aged Tuscan cheeses and other traditional cured meats\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: The Tuscan table\u003c\/h2\u003e\n\u003ch3\u003eWines\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: the wine of the Tuscan Maremma, robust and tannic, an authentic local pairing with wild boar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrunello di Montalcino\u003c\/strong\u003e: for a superb pairing: Brunello's complexity enhances every wild note\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico Riserva\u003c\/strong\u003e: classic and versatile, ideal for aperitifs and starters featuring Tuscan cured meats\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Tuscan Wild Boar Salamino\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat's the difference compared to Salsiccia Stagionata al Cinghiale?\u003c\/strong\u003e They are two distinct products designed for different uses. Salsiccia Stagionata al Cinghiale has a leaner mixture, standard aging, and a softer texture, making it ideal for cutting with a knife, eating as is, or using in cooking. Salamino al Cinghiale has a fattier mixture, longer aging, and a firmer texture, and is specifically designed for slicing to achieve thin, uniform, professional-quality slices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it important to use a slicer?\u003c\/strong\u003e The Salamino's firmer texture is a deliberate technical feature, not a defect. With a slicer set to 1.5-2 mm, you get almost transparent slices in which the aged wild boar fat melts completely in your mouth, gradually releasing its woodland notes. The same result is impossible to achieve by cutting with a knife.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"450 g","offer_id":53916216066384,"sku":"SALA-CING-450GR","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/salamino-di-cinghiale-artigianale_webp.png?v=1793790959"},{"product_id":"sbriciolona-toscana-ai-semi-di-finocchio","title":"Tuscan fennel seed salami","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan Sbriciolona: the soft fennel-seed salami\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSbriciolona is a Tuscan cured pork salami, coarsely ground, flavored with fennel seeds and aged for a short time. It is so soft that it crumbles when cut, which is how it gets its name. It is the tender cousin of Finocchiona IGP, a specialty of the Florentine tradition. This one is made by Salumificio Poggetto in the Prato plain and comes in three sizes: 800 g, 2.5 kg, and 5.5 kg, vacuum-packed.\u003c\/p\u003e\n\u003ch2\u003eWhat is sbriciolona, and how is it different from finocchiona?\u003c\/h2\u003e\n\u003cp\u003eSbriciolona and Finocchiona IGP belong to the same family: both Tuscan, both made from pork, and both scented with fennel. The difference lies in their texture. Finocchiona is aged longer and has a firm texture that can be sliced thinly. Sbriciolona is coarsely ground and briefly aged, so it stays soft and crumbly. When cut with a knife, it breaks into irregular pieces rather than neat slices.\u003c\/p\u003e\n\u003cp\u003eThat’s why it has a special place on the Tuscan cutting board: it’s broken apart, picked up by hand, and eaten with unsalted Tuscan bread. Fennel takes center stage, while the saltiness remains delicate.\u003c\/p\u003e\n\u003ch2\u003eTechnical data sheet and sizes\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eTuscan Sbriciolona\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eSalumificio Poggetto, Prato plain (Tuscany)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eItalian pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavoring\u003c\/td\u003e\n\u003ctd\u003eFennel seeds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrinding\u003c\/td\u003e\n\u003ctd\u003eCoarse\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eShort, for a soft, crumbly texture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to cut and serve\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRemove it from its vacuum packaging and the refrigerator 20-30 minutes beforehand: the fennel releases its aroma only at room temperature.\u003c\/li\u003e\n\u003cli\u003eDon't use a slicer. Open the piece with a sturdy knife and break it apart by hand or with a fork.\u003c\/li\u003e\n\u003cli\u003eServe it on a wooden board with Tuscan unsalted bread, which doesn't overpower the fennel.\u003c\/li\u003e\n\u003cli\u003eTry the classic contrast with a fresh pecorino: creamy against crumbly.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCheeses: Pecorino Toscano PDO.\u003c\/li\u003e\n\u003cli\u003eWhite wine: Vernaccia di San Gimignano, dry and mineral, the traditional pairing for fennel-flavored cured meats.\u003c\/li\u003e\n\u003cli\u003eRed wine: a young, fresh and fruity Chianti Classico that balances the savory flavor without overpowering the aromas.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about Tuscan Sbriciolona\u003c\/h2\u003e\n\u003ch3\u003eWhat is sbriciolona?\u003c\/h3\u003e\n\u003cp\u003eIt's a Tuscan cured pork sausage made from coarsely ground meat, with fennel seeds and a short curing period. It has a soft texture that crumbles when cut, hence the name, and is typical of the Florentine tradition.\u003c\/p\u003e\n\u003ch3\u003eWhat's the difference between sbriciolona and finocchiona?\u003c\/h3\u003e\n\u003cp\u003eThey are related: both are made from pork and flavored with fennel. Finocchiona PGI is cured longer, is firm, and is sliced thinly. Sbriciolona is cured briefly, is softer and more crumbly, and is served broken into pieces.\u003c\/p\u003e\n\u003ch3\u003eHow do you cut sbriciolona?\u003c\/h3\u003e\n\u003cp\u003eNo slicer needed: open it with a sturdy knife and break it apart by hand or with a fork. Its crumbly texture is a characteristic, not a defect.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored after opening?\u003c\/h3\u003e\n\u003cp\u003eWrapped in deli paper, refrigerate at 0-4 °C and consume within 7-10 days. After opening, it tends to dry out a little; this is normal. Do not freeze.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"800 g","offer_id":53916216131920,"sku":"SBRI-TOSC-700GR","price":18.9,"currency_code":"EUR","in_stock":true},{"title":"2500 g","offer_id":53916216164688,"sku":"SBRI-TOSC-2500GR","price":65.9,"currency_code":"EUR","in_stock":true},{"title":"5500 g","offer_id":53916216197456,"sku":"SBRI-TOSC-5500GR","price":115.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/sbriciolona-toscana-artigianale-salumeria-toscana.webp?v=1793790959"},{"product_id":"spalla-stagionata-disossata-intera-4-kg","title":"Whole boneless aged pork shoulder, 4 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCured shoulder is a dry-cured meat made from the pig's shoulder, with a bolder flavor than ham and a lower price. It is made from Italian pork, cured for approximately 8 months and deboned: a whole 4 kg piece, vacuum-sealed and ready for the slicer at home, in a deli, or in a restaurant.\u003c\/p\u003e\n\u003ch2\u003eBoneless Cured Shoulder: An Ancient Cut, Cured with Character\u003c\/h2\u003e\n\u003cp\u003eEight months of slow aging transform the shoulder into something completely different from the original product: the intramuscular fat melds with the adjacent muscles, enzymatic processes develop intense aromatic complexity, and the meat takes on a texture that rivals the finest aged hams.\u003c\/p\u003e\n\u003cp\u003eChoosing to debone it before curing is a practical decision that does not compromise the quality of the finished product. In fact, it makes for more even curing and means the product is ready to use right away: no bone to deal with, no waste, and you can slice it immediately with a home slicer or knife.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications: Boneless Cured Shoulder\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eBoneless cured shoulder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eItaly\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eSelected Italian pork shoulder\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuring\u003c\/td\u003e\n\u003ctd\u003eApproximately 8 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e4 kg\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eChilled 0-4°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsumption\u003c\/td\u003e\n\u003ctd\u003eReady to eat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse\u003c\/td\u003e\n\u003ctd\u003eSlicing, charcuterie boards, gourmet sandwiches, appetizers\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to enjoy it at its best: The tradition of Italian cured meats\u003c\/h2\u003e\n\u003cp\u003eBoneless Cured Shoulder is at its best at room temperature, never cold straight from the refrigerator.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e Bring the shoulder to room temperature at least 20-30 minutes before slicing. At 18-20°C, the intramuscular fat softens and the aromatic profile developed over 8 months of curing emerges fully, rich, rounded, and lingering.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eL'slicer:\u003c\/strong\u003e To get the best from the Boneless Cured Shoulder, use a slicer with a well-sharpened blade. Thin, almost transparent slices are the right thickness: at that thickness, the fat and lean meat are perceived in balance, and the aromatic complexity of 8 months of curing comes through fully.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe knife:\u003c\/strong\u003e If you don't have a slicer, use a long, straight-edged knife with a smooth, continuous motion and no pressure. The boneless product is much easier to slice by hand than a bone-in shoulder.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClassic pairings:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan bread crostini\u003c\/strong\u003e: the most straightforward pairing: cured shoulder on warm crostini with a drizzle of Tuscan extra virgin olive oil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSemi-aged pecorino\u003c\/strong\u003e: the creaminess of pecorino balances the savory flavor of the shoulder, aged for 8 months\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGourmet sandwiches\u003c\/strong\u003e: thinly sliced cured pork shoulder is one of the best ingredients for quality sandwiches: more character than cooked ham, more tenderness than long-aged cured ham\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWildflower honey\u003c\/strong\u003e: the sweet-and-savory contrast with cured pork shoulder is surprising and distinctly Tuscan\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the kitchen: Cured Pork Shoulder as an Ingredient\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePork shoulder sauce\u003c\/strong\u003e: diced small and browned with onion and tomato; the aged fat melts slowly, releasing exceptional aromatic intensity\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRustic frittata\u003c\/strong\u003e: diced and cooked with eggs, herbs, and grated pecorino: a bold Tuscan main course\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePizza and focaccia\u003c\/strong\u003e: thinly sliced over warm Tuscan focaccia; the heat slightly melts the fat, amplifying the aromatic profile\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMixed platters\u003c\/strong\u003e: the star alongside Tuscan cheeses for a platter that showcases the full tradition of Italian charcuterie\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: The Tuscan Table\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico\u003c\/strong\u003e: the quintessential Tuscan red. The freshness and tannins of Chianti Classico pair perfectly with the savory flavor of pork shoulder cured for 8 months\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: fuller-bodied and more structured, an ideal pairing for a bold-flavored shoulder\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRosso di Montalcino\u003c\/strong\u003e: more approachable than Brunello, but with the structure needed to pair with a long-cured cured meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Boneless Cured Pork Shoulder\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between cured pork shoulder and prosciutto?\u003c\/strong\u003e The main difference lies in the cut and muscle composition. Prosciutto is made from the hind leg, a more uniform cut with fat around the outside and a more predictable curing process. Pork shoulder comes from the foreleg, has a more complex muscle composition, more evenly distributed intramuscular fat, and a more complex, rustic flavor profile. Those who love bold, complex flavors often prefer shoulder to prosciutto.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy is it boneless?\u003c\/strong\u003e Deboning before curing is a practical choice that offers three advantages: more even curing without the bone as a barrier, ready-to-slice meat without special equipment, and no waste. Deboning does not compromise the final aromatic profile; 8 months of curing develop complexity regardless of whether the bone is present.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs a slicer necessary?\u003c\/strong\u003e No, deboning makes it easy to slice even with a good knife. However, a slicer ensures thin, even slices that bring out the full aromatic profile developed by the long curing process. If you have the option of using one, we recommend it.\u003c\/p\u003e\n\u003cp\u003eIs the 4 kg weight exact? The listed weight is approximately 4 kg. Since this is a natural artisan product, the final weight may vary slightly from one piece to another.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"Whole boneless 4Kg","offer_id":53916216230224,"sku":"SPAL-DISS-4KG","price":54.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/spalla-di-maiale-stagionata-disossata_webp.png?v=1793790960"},{"product_id":"lardo-di-colonnata-igp-larderia-giannarelli-500-g","title":"Colonnata IGP lardo, Larderia Giannarelli, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eLardo di Colonnata PGI: cured in marble basins, 500 g piece\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy Lardo di Colonnata is unique\u003c\/h2\u003e\n\u003cp\u003eThe secret is the basin: a white marble tub from the Carrara quarries, rubbed with garlic, where the lard rests in layers with salt and aromatics. The marble maintains a constant temperature and humidity and lets the product breathe, so the fat becomes soft, almost creamy, and takes on the fragrance of the herbs.\u003c\/p\u003e\n\u003cp\u003eThe result is white, slightly pink lard that melts in your mouth with notes of rosemary and pepper. It is nothing like cooking lard: this is eaten raw, in paper-thin slices.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eLardo di Colonnata PGI\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertification\u003c\/td\u003e\n\u003ctd\u003ePGI, Protected Geographical Indication\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eLarderia Giannarelli, Colonnata (Carrara)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw ingredient\u003c\/td\u003e\n\u003ctd\u003ePork back fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuring\u003c\/td\u003e\n\u003ctd\u003eAt least 6 months in Carrara marble basins\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAromatics\u003c\/td\u003e\n\u003ctd\u003eSalt, black pepper, rosemary, garlic, spices\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e500 g vacuum-packed piece\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to enjoy it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTake it out of the refrigerator 15-20 minutes beforehand: when cold, the fat is firm and the aromas are muted.\u003c\/li\u003e\n\u003cli\u003eSlice it paper-thin, almost transparent, using a slicer or a very sharp knife.\u003c\/li\u003e\n\u003cli\u003eThe classic way: on freshly toasted, still-warm Tuscan bread, which makes it melt.\u003c\/li\u003e\n\u003cli\u003eTry spreading it on warm crostini with a drizzle of chestnut honey, or on a tagliata steak fresh off the grill.\u003c\/li\u003e\n\u003cli\u003eWrapped around shrimp, scallops, or asparagus before briefly baking in the oven.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eWhite wine: Vermentino or Vernaccia di San Gimignano, fresh and savory.\u003c\/li\u003e\n\u003cli\u003eRed wine: a young Tuscan red.\u003c\/li\u003e\n\u003cli\u003eChestnut honey and toasted Tuscan bread.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about Lardo di Colonnata PGI\u003c\/h2\u003e\n\u003ch3\u003eWhat is Lardo di Colonnata?\u003c\/h3\u003e\n\u003cp\u003eIt is fat from the pig's back, cured for at least six months in Carrara marble basins with salt, pepper, rosemary, garlic, and spices. It is produced only in Colonnata, in the Apuan Alps, and has held PGI status since 2004.\u003c\/p\u003e\n\u003ch3\u003eIs Lardo di Colonnata eaten raw?\u003c\/h3\u003e\n\u003cp\u003eYes, it is made to be eaten raw, in paper-thin slices, preferably on warm bread that makes it melt.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored?\u003c\/h3\u003e\n\u003cp\u003eRefrigerate at 0-4 °C. After opening, wrap it in food paper and consume within 2-3 weeks; take it out a few minutes before slicing.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between Lardo di Colonnata and ordinary lard?\u003c\/h3\u003e\n\u003cp\u003eThe region, the method, and the curing. Lardo di Colonnata PGI matures for months in marble basins with herbs and spices and is eaten raw; ordinary lard is a cooking fat, with no curing or certification.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500 g","offer_id":53916216262992,"sku":"LARD-COLN-500GR","price":18.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/lardo-di-colonnata-igp-trancio-salumeria-toscana.webp?v=1793790959"},{"product_id":"salame-di-cinta-senese-dop-macelleria-savigni-600-g","title":"Cinta Senese DOP salami, Macelleria Savigni, 600 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhy it’s different from ordinary salami\u003c\/h2\u003e\n\u003cp\u003eThe difference starts with the breed. Cinta Senese is a native Tuscan pig, black with a white belt across its shoulders, raised semi-wild among woods and pastures: it grows more slowly and develops more aromatic fat, which you can immediately smell and taste in the salami.\u003c\/p\u003e\n\u003cp\u003eL's mixture is deliberately simple, letting the flavor of the meat take center stage. The medium grind gives each slice a firm texture, with the fat evenly distributed, and the approximately 2 months of aging leave it soft and flavorful, not dry.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eCinta Senese DOP Salami\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eSavigni Butcher Shop\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBreed\u003c\/td\u003e\n\u003ctd\u003eCinta Senese, semi-wild-raised pig\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMixture\u003c\/td\u003e\n\u003ctd\u003eCinta Senese pork, salt, pepper, garlic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrind\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eAbout 2 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e600 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-sealed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eIn the refrigerator\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to serve\u003c\/h2\u003e\n\u003cp\u003eRemove the casing, slice the salami thinly by hand or with a slicer, and leave it at room temperature for a few minutes before serving: the fat softens and releases all its aroma. It’s perfect on a Tuscan platter with unsalted bread and pecorino, but also on its own with a glass of red wine.\u003c\/p\u003e\n\u003cp\u003eAfter opening, keep it in the refrigerator with the cut side covered with food wrap.\u003c\/p\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTuscan red wine: Morellino di Scansano DOCG or Carmignano DOCG\u003c\/li\u003e\n\u003cli\u003eTuscan unsalted bread\u003c\/li\u003e\n\u003cli\u003eFresh or semi-aged Tuscan pecorino\u003c\/li\u003e\n\u003cli\u003eFresh figs or fig mostarda\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eHow long is Cinta Senese salami aged?\u003c\/h3\u003e\n\u003cp\u003eAbout 2 months: enough to develop flavor while staying soft when sliced.\u003c\/p\u003e\n\u003ch3\u003eHow is it different from classic Tuscan salami?\u003c\/h3\u003e\n\u003cp\u003eThe meat: this is made exclusively with Cinta Senese, the black Tuscan pig raised semi-wild, with more aromatic fat. The texture is different too: medium grind, without the large chunks of fat typical of Tuscan salami.\u003c\/p\u003e\n\u003ch3\u003eWhat ingredients are in the mixture?\u003c\/h3\u003e\n\u003cp\u003eCinta Senese pork, salt, pepper, and garlic. Refer to the package label for the complete ingredient list and allergens.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored?\u003c\/h3\u003e\n\u003cp\u003eWhen vacuum-sealed, it keeps in the refrigerator until the date shown on the label. Once opened, keep it in the fridge with the cut side covered and consume it within a few days.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"600 g","offer_id":53916216754512,"sku":"SALA-CINTA-600GR","price":20.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/salame-di-cinta-senese-dop-artigianalesalumeria-toscana-salumeria-toscana-803518.jpg?v=1793790963"},{"product_id":"porchetta-toscana-cotta-a-legna","title":"Wood-fired Tuscan porchetta","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eTuscan Porchetta is one of the oldest and most recognizable preparations in the Italian charcuterie tradition. \u003cstrong\u003eArtisanal Tuscan Porchetta\u003c\/strong\u003e is produced by Salumificio il Poggetto: young Tuscan pork, hand-boned, seasoned with rosemary, garlic, wild fennel and black pepper, tied and slowly cooked in a wood-fired oven for 9-12 hours. The result is crispy crackling enveloping pinkish-white meat that is juicy and fragrant with herbs.\u003c\/p\u003e\n\u003ch2\u003eWhy this porchetta is different\u003c\/h2\u003e\n\u003cp\u003eCooking over wood for 9-12 hours isn’t a marketing detail: it’s the technical requirement that allows the crackling to become crispy while the meat stays moist without losing its juices. The initial steam seals in the aromas, while the final embers form the crust. No industrial shortcuts. The artisanal Tuscan seasoning of rosemary, garlic, wild fennel and black pepper slowly penetrates the meat as it rests, building an aromatic profile that no industrial porchetta can replicate.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eMeat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSelected young Tuscan pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSeasoning\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRosemary, garlic, wild fennel, black pepper, artisanal seasoning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCooking\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWood-fired oven, 9-12 hours\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSizes\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e1.5 kg portion · 6.5 kg whole porchetta\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eColor\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCrispy brown crackling · pinkish-white meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e+2\/+4°C · consume within 3-4 days of opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to serve it\u003c\/h2\u003e\n\u003cp\u003eIn Tuscan tradition, porchetta is served in cubes as an appetizer or sliced as a main course, cold or slightly warmed. The porchetta sandwich, made with salt-free Tuscan bread, is the quintessential Tuscan street food. At home, thinly sliced on a cutting board with artisanal mustard or fig mostarda, it’s the star of any aperitivo. Heat it in the oven at 180°C for 8-10 minutes to restore the crackling’s crispness.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eFull-bodied Tuscan red wine: Chianti Classico, Morellino di Scansano, Rosso di Montepulciano. Sangiovese’s tannins balance the richness of the crackling and the savory seasoning. For those who prefer beer, an amber craft beer or a Tuscan lager. Avoid: light white wines or sparkling wines, which are overpowered by the aroma of rosemary.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the porchetta arrive already cooked?\u003c\/strong\u003e\u003cbr\u003eYes, the porchetta arrives fully cooked and ready to eat. You can eat it cold or heat it in the oven at 180°C for 8-10 minutes to restore the crackling’s crispness.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between a portion and a whole porchetta?\u003c\/strong\u003e\u003cbr\u003eThe 1.5 kg portion is the ideal size for home use, serving 4-6 people. The whole 6.5 kg porchetta is the professional format for restaurants, events and catering.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"1.5Kg","offer_id":53916217180496,"sku":"PORC-TOSC-1.5KG","price":36.9,"currency_code":"EUR","in_stock":true},{"title":"6.5Kg whole","offer_id":53916217213264,"sku":"PORC-TOSC-6.5KGINT","price":156.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/porchetta-toscana-artigianalesalumeria-toscanaspadi-5521104.png?v=1793790968"},{"product_id":"salame-piccante-toscano-500-g","title":"Tuscan spicy salami, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eTuscan spicy salami is a raw pork salami seasoned with Italian chili, with medium heat, and left to age slowly. It is made by Bontà Toscane; we sell it in 500 g vacuum-packed pieces, to be thinly sliced for charcuterie boards, appetizers, and pizzas.\u003c\/p\u003e\n\u003ch2\u003eTuscan Spicy Salami: Italian Heat, Not Exotic Heat\u003c\/h2\u003e\n\u003cp\u003eSpicy salami is made in every region of Italy, but not all spicy salamis are alike. The difference lies not only in the amount of chili, but also in its quality and origin. Tuscan Spicy Salami uses only Italian chili, a choice that deeply influences the finished product’s aromatic profile.\u003c\/p\u003e\n\u003cp\u003eItalian chili has a rounded, gradual heat, completely different from exotic chilies: it doesn’t burn instantly and aggressively, but warms gradually, developing fruity, warm notes that blend with the fat of the aged pork without overpowering it. The result is a spicy salami with character that doesn’t lose its complexity. The heat is present and distinctive, but doesn’t mask the flavor of the artisanal Tuscan salami beneath it.\u003c\/p\u003e\n\u003cp\u003eMedium heat is the right choice: bold enough to satisfy those looking for a salami with character, yet balanced enough not to put off those who don’t like aggressive heat. First-time tasters of spicy salami are surprised by the quality of the meat; the chili complements it rather than dominating.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications: Artisanal Tuscan Spicy Salami\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eArtisanal spicy salami\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw ingredient\u003c\/td\u003e\n\u003ctd\u003eSelected pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSpicy\u003c\/td\u003e\n\u003ctd\u003eItalian chili, medium heat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eSlow and controlled, artisanal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsumption\u003c\/td\u003e\n\u003ctd\u003eReady to eat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse\u003c\/td\u003e\n\u003ctd\u003eCharcuterie boards, appetizers, cooking, gourmet gifts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Best Serve Tuscan Spicy Salami\u003c\/h2\u003e\n\u003cp\u003eTuscan spicy salami is at its best at room temperature, never cold straight from the refrigerator.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eServing temperature:\u003c\/strong\u003e Take the salami out of the refrigerator at least 20-30 minutes before slicing. At 18-20°C, the fat softens and the slices become more tender. The Italian chili’s heat comes through as it should: warm, gradual, and lingering. When cold, the fat is firm and the heat falls flat, doing no justice to the artisanal aging process.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSlicing:\u003c\/strong\u003e Slice thinly with a long, sharp, straight-edged knife. Thin slices heighten the perception of the chili; the salami’s fat balances the heat, creating a harmony that thick slices can’t fully achieve.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the charcuterie board:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan unsalted bread\u003c\/strong\u003e: salt-free bread brings out the heat without adding extra saltiness - a time-honored pairing in Tuscan tradition\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFresh or semi-aged pecorino\u003c\/strong\u003e: the creamy cheese cools the heat, creating a very pleasant contrast that's quintessentially Tuscan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcacia honey\u003c\/strong\u003e: the sweet-and-spicy contrast is one of the most surprising pairings in Tuscan cuisine. Try a slice of spicy salami with a thin drizzle of honey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan craft beer\u003c\/strong\u003e: a crisp lager or weissbier perfectly balances the moderate heat for those who prefer beer to wine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the Kitchen: Tuscan Spicy Salami as an Ingredient\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpicy Tuscan sauce\u003c\/strong\u003e: sauté spicy salami with garlic, tomato, and extra virgin olive oil. The salami releases its aromatic fat and heat into the sauce, turning a simple dish into something memorable\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpicy Tuscan pizza\u003c\/strong\u003e: thinly sliced over a Margherita pizza with fior di latte and fresh basil: a classic reinvented with artisan quality\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpicy salami frittata\u003c\/strong\u003e: diced and pan-fried with eggs, pecorino, and aromatic herbs: a taste of old-time Tuscan snacking\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMixed charcuterie boards\u003c\/strong\u003e: a standout alongside Tuscan cheeses on a board with character\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: The Tuscan Table\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico\u003c\/strong\u003e: the quintessential Tuscan red wine, a classic, versatile pairing with all spicy cured meats\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: more robust and tannic, it stands up perfectly to the medium heat of Italian chili pepper\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVernaccia di San Gimignano\u003c\/strong\u003e: for those who prefer white wine, its minerality and freshness balance the heat in a surprisingly delightful way\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Tuscan Spicy Salami\u003c\/h2\u003e\n\u003cp\u003eHow spicy is it? Is it suitable for people who don't like extreme heat? Tuscan spicy salami has a medium level of heat. It's not intended for extreme-heat lovers, but it's not a mild supermarket salami either. Medium-heat Italian chili pepper develops a gradual, lingering warmth that you notice a few seconds after tasting.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from classic Tuscan salami?\u003c\/strong\u003e Artisan Tuscan salami is the traditional pure version: pork, salt, and black pepper. Spicy salami adds the dimension of Italian chili pepper, completely transforming the flavor profile. Same ingredients, same traditional Tuscan curing, completely different character.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs the chili pepper Italian or imported?\u003c\/strong\u003e We use only Italian chili peppers, a deliberate choice that affects the final flavor profile. Italian chili peppers have a rounder, more lingering heat than exotic varieties, with fruity, warm notes that pair better with artisan-cured pork.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500 g","offer_id":53916217311568,"sku":"SALA-PIC-500GR","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/salamino-piccante-artigianale_webp.png?v=1793790969"},{"product_id":"prosciutto-toscano-dop-disossato-bonta-toscane-7-kg","title":"Boneless Tuscan PDO ham, Bontà Toscane, 7 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eBoneless Tuscan PDO Ham is Tuscan cured ham with protected designation status and no bone: dry-cured with salt, pepper, and natural seasonings, it's more savory and aromatic than mild-cured ham. This one is from Bontà Toscane, aged 14-16 months, whole with the rind and boneless, about 7 kg: ready for the slicer, with less waste and faster slicing. Ideal for delis, restaurants, and large families.\u003c\/p\u003e\n\u003ch2\u003eWhy it's different from ordinary ham\u003c\/h2\u003e\n\u003cp\u003eTuscan PDO Ham is made according to precise regulations. It is dry-cured with salt, pepper, and natural seasonings; then the exposed part of the meat is coated with a mixture of lard, flour, salt, pepper, and seasonings, which protects it during aging. This seasoning gives it a bolder, more aromatic flavor than mild-cured hams.\u003c\/p\u003e\n\u003cp\u003eThe regulations require at least 10 months of aging; this ham is aged for 14-16 months, resulting in a more aromatic slice and a balanced savory flavor. Because it's boneless but still has the rind, it retains the natural protection of the outer fat and is ready for the slicer, saving time and product otherwise spent removing the bone.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eBoneless Tuscan PDO Ham\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eBontà Toscane\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDesignation\u003c\/td\u003e\n\u003ctd\u003ePDO\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003eWhole, boneless, with rind\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003eAbout 7 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e14-16 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuring\u003c\/td\u003e\n\u003ctd\u003eDry-cured with salt, pepper, and natural seasonings\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eIn the refrigerator, with the cut side covered\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to slice it\u003c\/h2\u003e\n\u003cp\u003eRemove the rind and outer fat only from the part you're about to slice: the rest of the ham stays protected. Slice it thinly with a meat slicer and serve at room temperature, so the fat softens and releases all its aroma.\u003c\/p\u003e\n\u003cp\u003eAfter each use, cover the cut surface with plastic wrap or food-safe paper and put the ham back in the refrigerator.\u003c\/p\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTuscan red wine: Carmignano DOCG or Morellino di Scansano DOCG\u003c\/li\u003e\n\u003cli\u003eWhite wine: Vernaccia di San Gimignano DOCG\u003c\/li\u003e\n\u003cli\u003eUnsalted Tuscan bread, which balances the savory flavor of the cured ham\u003c\/li\u003e\n\u003cli\u003eMelon, fresh figs, or fresh pecorino\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eHow long is this ham aged?\u003c\/h3\u003e\n\u003cp\u003e14-16 months, compared with the minimum of 10 months required by the Tuscan PDO Ham regulations.\u003c\/p\u003e\n\u003ch3\u003eHow is it different from Parma ham?\u003c\/h3\u003e\n\u003cp\u003eTuscan PDO Ham is cured with salt, pepper, and natural seasonings, then coated with a spiced mixture of lard: this makes it more savory and aromatic, while Parma ham is a mild-cured ham seasoned with salt only.\u003c\/p\u003e\n\u003ch3\u003eWhy choose boneless?\u003c\/h3\u003e\n\u003cp\u003eBecause it's ready for the slicer: no bone to remove, less waste, and faster slicing. The rind still provides natural protection.\u003c\/p\u003e\n\u003ch3\u003eHow should I store it once opened?\u003c\/h3\u003e\n\u003cp\u003eIn the refrigerator, with the cut surface covered with plastic wrap or food-safe paper. Remove the rind only from the part you are slicing each time.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"Default Title","offer_id":53916217540944,"sku":"PRSC-TOSC-DOP-8KG","price":197.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/prosciutto-toscano-dop-disossato-8kg-interosalumeria-toscana-salumeria-toscana-979491.jpg?v=1793790969"},{"product_id":"pancetta-di-cinta-senese-dop-macelleria-savigni-600-g","title":"Cinta Senese PDO pancetta, Macelleria Savigni, 600 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCinta Senese PDO pancetta is cured pork belly from the white-banded black pigs of Tuscany, raised in a semi-wild state: fragrant layers of fat and flavorful meat, the result of slow curing. Made by Macelleria Savigni in 600 g pieces, it can be thinly sliced for appetizers or diced for cooking.\u003c\/p\u003e\n\u003ch2\u003eProduct details\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Tuscany, Italy\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e PDO (Protected Designation of Origin)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 600 g\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDescription:\u003c\/strong\u003e Cinta Senese PDO Pancetta is carefully crafted using only meat from certified Cinta Senese pigs. Slow curing gives this pancetta a rich, authentic flavor.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy Choose Cinta Senese PDO Pancetta\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified Quality:\u003c\/strong\u003e The PDO designation guarantees the pancetta's authenticity and superior quality.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArtisan Product:\u003c\/strong\u003e The pancetta is prepared using artisan methods that respect Tuscan tradition.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile:\u003c\/strong\u003e Cinta Senese PDO Pancetta is a versatile ingredient suited to a variety of dishes, from pasta to main courses.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eDirections for Use\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eCut the pancetta into thin slices for appetizers or into cubes for salads and sauces.\u003c\/li\u003e\n\u003cli\u003eUse the pancetta to enhance the flavor of dishes such as carbonara or pasta all'amatriciana.\u003c\/li\u003e\n\u003cli\u003eAdd the pancetta as a main ingredient in gourmet sandwiches or pizza.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eWith Cinta Senese PDO Pancetta from Salumeria Toscana, you can bring the authentic, certified taste of Tuscany straight to your table.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"600 g","offer_id":53916217639248,"sku":"PANC-CINTA-500GR","price":20.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/pancetta-di-cinta-senese-aroma-tradizionale-toscanosalumeria-toscanail-mattone-due-405967.jpg?v=1793790969"},{"product_id":"prosciutto-crudo-toscano-gran-riserva-24-mesi-coscia-intera-11-kg","title":"Tuscan aged raw ham, Gran Riserva, 24 months, whole leg 11 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhy it's different from a ham aged for 12-18 months\u003c\/h2\u003e\n\u003cp\u003eAging for 24 months is more than just a matter of time; it completely transforms the meat's structure. The gradual loss of water concentrates the aromas and intensifies the savory flavor. Proteins break down into free amino acids that create complex notes of hazelnut, butter, and dried hay. The fat oxidizes slowly, developing a sweetness that melts on the palate. The result is a ham that needs no accompaniments: enjoy it on its own, at room temperature, with a slice of Tuscan unsalted bread.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGran Riserva Cured Ham\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFormat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhole bone-in leg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e~11 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e24 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCool, dry place · after the first slice: cover the cut surface with the protective fat and food-grade paper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to slice and store the whole leg\u003c\/h2\u003e\n\u003cp\u003eTo get the most out of Gran Riserva, slice it by hand or with a slicer fitted with a thin blade; the slices should be almost translucent, between 1 and 2 mm thick. Serve at room temperature: take the leg out of the refrigerator at least 20 minutes before slicing. After each use, cover the cut surface with the protective fat removed at the start and wrap it in food-grade paper. This prevents oxidation and keeps the ham tender.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eA ham this complex pairs best with wines that won't overpower it: \u003cstrong\u003eVernaccia di San Gimignano DOCG\u003c\/strong\u003e for those who prefer white wine; its minerality cleanses the palate between slices. For reds, try a \u003cstrong\u003eyoung Chianti Classico\u003c\/strong\u003e or a light \u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e. Avoid highly tannic or aged wines, which mask the delicate notes of the aged fat. Serve with Tuscan unsalted bread, fresh or dried figs, or fresh pecorino—nothing that distracts from the ham's complexity.\u003c\/p\u003e\n\u003ch2\u003eFAQ: Gran Riserva Cured Ham\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Gran Riserva Cured Ham?\u003c\/strong\u003e\u003cbr\u003e\nThis is a whole leg of Tuscan cured ham aged for 24 months, twice as long as a standard ham. The long aging process concentrates the aromas, softens the meat's texture, and develops a complex flavor profile with notes of hazelnut, butter, and dried hay.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should I store the whole leg at home?\u003c\/strong\u003e\u003cbr\u003e\nIn a cool, dry place, away from heat sources. After each time you slice it, cover the cut surface with the fat removed at the start and wrap it in food-grade paper. Do not refrigerate unless necessary; excessive cold hardens the fat and diminishes the aroma.\u003c\/p\u003e\n\u003cp\u003eDo I need a slicer? A slicer or a long, flexible ham knife is strongly recommended for a whole leg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it also available in chunks?\u003c\/strong\u003e\u003cbr\u003e\nNo, this product is only available as a whole 11 kg leg. For chunks and slices, see the Tuscan Hams section.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"11 Kg","offer_id":53916217901392,"sku":"PRSC-RISR-11KG","price":293.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/prosciutto-crudo-gran-riserva-toscano-coscia-intera-stagionato-24-mesi.webp?v=1793790972"},{"product_id":"rigatino-toscano-pancetta-tesa-al-pepe-nero-500-g","title":"Tuscan rigatino, flat pancetta with black pepper, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan Rigatino: flat-cut pancetta with black pepper, 500 g piece\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy rigatino isn't just any pancetta\u003c\/h2\u003e\n\u003cp\u003eIn Tuscany, they don't say pancetta, they say rigatino. And it's not just a matter of the name. Flat-cut pancetta is hand-rubbed with salt, whole black peppercorns and garlic, left to rest, then hung to age for 60-90 days. Aging firms up the layers and develops a peppery aroma that industrial pancetta doesn't have.\u003c\/p\u003e\n\u003cp\u003eThe result is a cured meat that adds flavor to dishes even in small quantities and stands out on the charcuterie board from the very first taste.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eTuscan Rigatino\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eSalumificio Poggetto, Prato plain (Tuscany)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eFlat-cut Italian pork belly\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eSalt, whole black peppercorns, garlic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuring\u003c\/td\u003e\n\u003ctd\u003e60-90 days\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003e500 g vacuum-sealed piece\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free and lactose-free\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to use rigatino\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eOn a charcuterie board: cut into thin 2-3 mm slices, serve at room temperature with unsalted Tuscan bread.\u003c\/li\u003e\n\u003cli\u003eIn a pan: add 1 cm cubes to a cold pan, without oil. The fat melts on its own and becomes the Tuscan soffritto.\u003c\/li\u003e\n\u003cli\u003eIn soups: it's the starting fat for ribollita and fagioli all'uccelletto.\u003c\/li\u003e\n\u003cli\u003eIn pasta: crisp it up with eggs and pecorino for Tuscan carbonara, or with tomato and onion for a rustic sauce.\u003c\/li\u003e\n\u003cli\u003eIn roasts: wrap slices around the meat to keep it moist in the oven.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCheese: Pecorino Stagionato in Grotta, grated over pasta or served in flakes on a charcuterie board.\u003c\/li\u003e\n\u003cli\u003eWhite wine: Vernaccia di San Gimignano, which cleanses the palate of the fat.\u003c\/li\u003e\n\u003cli\u003eRed wine: a young Chianti Classico.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about Tuscan Rigatino\u003c\/h2\u003e\n\u003ch3\u003eWhat is Tuscan rigatino?\u003c\/h3\u003e\n\u003cp\u003eIt's cured flat pancetta from the Tuscan tradition: pork belly with layers of lean meat and fat, cured with black pepper and garlic and aged for 60-90 days. The name comes from the stripes visible when it's sliced.\u003c\/p\u003e\n\u003ch3\u003eWhat's the difference between rigatino and pancetta?\u003c\/h3\u003e\n\u003cp\u003eThe cut is the same. Rigatino has more black pepper, garlic in the curing mix and a longer curing period, so it has a more intense flavor: you need a little less in cooking.\u003c\/p\u003e\n\u003ch3\u003eHow long does it keep after opening?\u003c\/h3\u003e\n\u003cp\u003eWrapped in parchment paper or sealed in a bag, it keeps for 10-14 days in the refrigerator. For cooking, you can cut it into cubes and freeze it in portions.\u003c\/p\u003e\n\u003ch3\u003eCan it be used instead of pancetta in recipes?\u003c\/h3\u003e\n\u003cp\u003eYes, in any recipe: carbonara, amatriciana, sofrito, legumes. It adds more flavor than regular pancetta.\u003c\/p\u003e\n\u003ch3\u003eWho makes rigatino?\u003c\/h3\u003e\n\u003cp\u003eSalumificio Poggetto, in the Prato plain, which also makes sbriciolona, Tuscan sausage, hot dogs and porchetta for Salumeria Toscana.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500g","offer_id":53916217999696,"sku":"RIGT-TOSC-500GR","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/rigatino-toscano-artigianale-salumeria-toscana.webp?v=1793790974"},{"product_id":"salsiccia-di-cinghiale-stagionata-450-g","title":"Aged wild boar sausage, 450 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eAged wild boar sausage is a Tuscan cured meat to slice, with a more intense, gamey flavor than pork sausage: it is not cooked, but eaten sliced. This one is made by Bontà Toscane in 450 g vacuum-packed pieces, to be served with Tuscan bread, pecorino cheese and a glass of Chianti.\u003c\/p\u003e\n\u003ch2\u003eWild Boar Sausage: The Gamey Flavor of Tuscan Tradition\u003c\/h2\u003e\n\u003cp\u003eFor centuries, wild boar has been one of the undisputed stars of Tuscan cuisine. Aged Wild Boar Sausage is one of the most direct expressions of this tradition, a cured meat that brings the authentic, unmistakable flavor of game to the table, with the convenience of a ready-to-eat product.\u003c\/p\u003e\n\u003cp\u003eUnlike fresh sausage, which requires cooking, this sausage is \u003cstrong\u003eaged and ready to eat\u003c\/strong\u003e: the aging process concentrates the aromas and develops a complexity of flavor that cooking alone cannot create, transforming a rustic ingredient into a characterful cured meat for a charcuterie board or tasting.\u003c\/p\u003e\n\u003cp\u003eThe artisanal seasoning with traditional Tuscan spices balances the \u003cstrong\u003enatural robustness of wild boar meat\u003c\/strong\u003e: gamey and intense, with earthy, woodland notes, without masking them. The result is a cured meat that tells the story of the region in a direct, authentic way.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications: Aged Wild Boar Sausage\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eAged wild boar sausage\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw ingredient\u003c\/td\u003e\n\u003ctd\u003eSelected wild boar meat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003e450 g\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eNatural, slow and controlled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eTraditional Tuscan spice blend\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsumption\u003c\/td\u003e\n\u003ctd\u003e\n\u003cstrong\u003eReady to eat\u003c\/strong\u003e: no cooking required\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse\u003c\/td\u003e\n\u003ctd\u003eCharcuterie boards, appetizers, Tuscan cuisine\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to enjoy it at its best: Tuscan tradition\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eStraight from the charcuterie board, Tuscan style:\u003c\/strong\u003e Bring the sausage to room temperature at least 20 minutes before serving. Slice into rounds that are not too thin; a thickness of about 5-7 mm lets you fully appreciate the texture and aromatic profile. The aged fat softens slightly at room temperature, bringing out the gamey, woodland notes of the wild boar meat. Serve on unsalted Tuscan bread with a drizzle of Tuscan extra virgin olive oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan wild boar sauce\u003c\/strong\u003e: sautéed with onion, carrot, and celery, cured wild boar sausage makes a rustic, robust sauce ideal for pici, pappardelle, or rigatoni\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan wild boar crostini\u003c\/strong\u003e: coarsely chopped and sautéed with garlic and rosemary, it makes the perfect topping for rustic crostini\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExceptional charcuterie boards\u003c\/strong\u003e: a star on mixed boards with aged Tuscan cheeses and traditional cured meats\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBeans with sausage\u003c\/strong\u003e: the quintessential Tuscan country dish, enriched by the wild notes of wild boar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: The Tuscan table\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: a wine from the Tuscan Maremma, robust and tannic, that enhances the wild character of wild boar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrunello di Montalcino\u003c\/strong\u003e: for a top-tier pairing, Brunello’s complexity stands up perfectly to the richness of wild boar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico Riserva\u003c\/strong\u003e: more accessible but just as suitable: Chianti, traditionally paired with Tuscan cured meats in Florence, is an enduring classic\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Cured Wild Boar Sausage\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eDoes the sausage need to be cooked, or can it be eaten as is?\u003c\/strong\u003e Wild boar sausage is \u003cstrong\u003ecured and ready to eat\u003c\/strong\u003e: it doesn’t need to be cooked. Enjoy it sliced on charcuterie boards or as an appetizer, just like any other cured meat. It can also be used in cooked dishes, such as traditional Tuscan sauces, where the curing adds an aromatic complexity that fresh sausage cannot offer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it different from classic Tuscan sausage?\u003c\/strong\u003e Classic Tuscan sausage is made with Tuscan pork. Wild boar sausage uses selected wild boar meat, which has a completely different flavor profile: more intense and wild, with the woodland and earthy notes typical of Tuscan game. It’s the ideal choice for anyone looking to explore the most authentic, rustic flavors of Tuscan cuisine.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"450 g","offer_id":53916218065232,"sku":"SALS-CING-450GR","price":12.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/salsiccia-di-cinghiale-stagionata_webp.png?v=1793790974"},{"product_id":"lonzino-stagionato-toscano-450-g","title":"Aged Tuscan pork loin, 450 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eLonzino is a cured meat made from pork loin, the lean cut from the back, seasoned with salt and pepper and left to age: lean and delicate, best sliced thinly. This one is from Bontà Toscane, aged for about 2 months and sold in 450 g vacuum-packed pieces. It’s excellent with pecorino, figs, or on a mixed charcuterie board.\u003c\/p\u003e\n\u003ch2\u003eWhy it’s different from other cured meats\u003c\/h2\u003e\n\u003cp\u003eLonzino is made from pork loin, one of the leanest cuts of pork. Unlike capocollo, which is marbled with fat, it has a firm, rosy slice with little fat. It’s the right cured meat for anyone looking for a delicate flavor and a light slice.\u003c\/p\u003e\n\u003cp\u003eThe seasoning is simple, just salt and pepper, so the flavor of the meat takes center stage. About 2 months of aging give it a lovely aroma without drying it out: it remains soft and mild when sliced.\u003c\/p\u003e\n\u003ch2\u003eProduct details\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eAged lonzino\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eBontà Toscane\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003ePork loin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eSalt and pepper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eAbout 2 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e450 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to serve it\u003c\/h2\u003e\n\u003cp\u003eRemove the casing and slice the lonzino very thinly, by hand with a well-sharpened knife or using a meat slicer. Leave it at room temperature for a few minutes before serving so the aroma of the meat and pepper can develop.\u003c\/p\u003e\n\u003cp\u003eIt’s perfect as an appetizer or on a Tuscan charcuterie board, but also in a sandwich with fresh pecorino or a few slices of fig. After opening, store it in the refrigerator with the cut surface covered with food-safe paper.\u003c\/p\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTuscan white wine: Vernaccia di San Gimignano DOCG\u003c\/li\u003e\n\u003cli\u003eYoung, smooth red wine: Morellino di Scansano DOCG\u003c\/li\u003e\n\u003cli\u003eUnsalted Tuscan bread\u003c\/li\u003e\n\u003cli\u003eFresh pecorino, fresh figs, or pear mostarda\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eHow long is lonzino aged?\u003c\/h3\u003e\n\u003cp\u003eAbout 2 months: long enough to develop its aroma while remaining soft and delicate when sliced.\u003c\/p\u003e\n\u003ch3\u003eWhat is it seasoned with?\u003c\/h3\u003e\n\u003cp\u003eSalt and pepper. Refer to the package label for the complete ingredient list and allergen information.\u003c\/p\u003e\n\u003ch3\u003eWhat’s the difference between lonzino and capocollo?\u003c\/h3\u003e\n\u003cp\u003eLonzino comes from the loin, a lean, firm cut; capocollo comes from the pig’s neck and is more marbled with fat, making it softer and more flavorful. Lonzino has a more delicate flavor.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored?\u003c\/h3\u003e\n\u003cp\u003eWhen vacuum-packed, it can be stored in the refrigerator until the date shown on the label. Once opened, keep it refrigerated with the cut surface covered and eat it within a few days.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"450 g","offer_id":53916219244880,"sku":"LONZ-ST-450GR","price":14.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/lonzino-di-maiale-stagionato-400gr-artigianalesalumeria-toscana-bonta-toscane-813330.jpg?v=1793790997"},{"product_id":"prosciutto-toscano-dop-intero-con-osso-8-kg","title":"Whole Tuscan PDO ham on the bone, 8 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eTuscan PDO Prosciutto is Tuscany's protected-designation dry-cured ham, more savory and aromatic than Parma Prosciutto thanks to its seasoning with pepper and natural flavors. This is a whole, bone-in prosciutto weighing approximately 8 kg, for slicing at home, in a deli, or in a restaurant.\u003c\/p\u003e\n\u003ch2\u003eWhat Is Tuscan PDO Prosciutto? The Difference Seasoning Makes\u003c\/h2\u003e\n\u003cp\u003eTuscan PDO Prosciutto stands apart from all other Italian cured prosciutto thanks to one instantly recognizable feature: its seasoning. While Parma Prosciutto and San Daniele use only salt, Tuscan PDO Prosciutto is treated with a blend of sea salt, black pepper, garlic, and natural Tuscan flavors, which penetrate the leg during aging to create a completely different flavor profile—more intense, more savory, and bolder.\u003c\/p\u003e\n\u003cp\u003ePDO certification, or Protected Designation of Origin, guarantees that each prosciutto is produced in Tuscany from the legs of Italian pigs raised and slaughtered according to European regulations, and aged for at least 10 months. It guarantees that every Tuscan PDO Prosciutto on your table has undergone a process monitored and verified by independent third-party organizations.\u003c\/p\u003e\n\u003cp\u003eThe result is a prosciutto with a firm, flavorful slice and aromatic, pinkish-white fat that melts at room temperature, releasing the aromas of Tuscan seasoning—a flavor profile unlike any other Italian prosciutto.\u003c\/p\u003e\n\u003ch2\u003eTechnical Data Sheet: Tuscan PDO Cured Prosciutto\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eTuscan PDO Cured Prosciutto\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertification\u003c\/td\u003e\n\u003ctd\u003ePDO, Protected Designation of Origin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eSelected Italian pork leg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eSea salt, black pepper, garlic, natural Tuscan flavors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eAt least 10 months, carefully controlled artisan production\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e8 kg whole\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Best Serve Tuscan PDO Prosciutto\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLetting it come to room temperature:\u003c\/strong\u003e Take the prosciutto out of the refrigerator at least 30 minutes before slicing. At room temperature, the fat in Tuscan PDO Prosciutto softens and becomes fragrant; when cold, it is firm and loses half its aromatic potential.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eL'slicing:\u003c\/strong\u003e Tuscan PDO Ham should be sliced thinly, by machine or by hand. The slice should be almost transparent; the aromatic fat is best appreciated only in thin slices. Thick slices flatten the profile and make the ham saltier than necessary.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the board:\u003c\/strong\u003e unsalted Tuscan bread is a must. The salt-free bread of the Sienese tradition is the only pairing that doesn't compete with the ham's seasoning. With regular salted bread, the saltiness builds up and the aromatic profile is lost.\u003c\/p\u003e\n\u003ch2\u003ePairings: The Tuscan Table Around the Ham\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico\u003c\/strong\u003e: the traditional pairing in Tuscan cuisine: the freshness of Sangiovese balances the ham's saltiness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVernaccia di San Gimignano\u003c\/strong\u003e: for those who prefer white wine: mineral and dry, it enhances the seasoning without being overpowering\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: fuller-bodied, ideal for mixed charcuterie boards with aged cheeses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Tuscan PDO Cured Ham\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Tuscan PDO Ham?\u003c\/strong\u003e Tuscan PDO Ham is a cured ham certified with Protected Designation of Origin status, produced exclusively in Tuscany from selected Italian pork legs. It stands out from other Italian hams for its typical Tuscan seasoning of sea salt, black pepper, garlic, and natural herbs, a blend that penetrates the leg during aging and develops an intense, robust aromatic profile with no equivalent among Italian hams.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Tuscan PDO Ham and Parma Ham?\u003c\/strong\u003e The main difference is in the seasoning: Parma Ham uses only sea salt, while Tuscan PDO Ham also includes black pepper, garlic, and natural Tuscan herbs. The result is a tastier, more aromatic, and more robust ham than Parma, with a completely different flavor profile. The minimum aging period is similar (10 months for Tuscan, 12 for Parma), but the raw material is different.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it also available boneless?\u003c\/strong\u003e Yes, Tuscan PDO Ham is also available in a boneless version. The boneless version is more practical to slice by hand without professional equipment, while the whole bone-in ham is ideal for a countertop slicer in a restaurant or delicatessen.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"8 kg whole","offer_id":53916219736400,"sku":"PRSC-CRUDO-8KG","price":235.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/prosciutto-toscano-dop-morsa-shopify-leggero_webp.png?v=1793790999"},{"product_id":"prosciutto-di-cinta-senese-dop-coscia-intera-8-kg-24-mesi","title":"Cinta Senese PDO ham, whole leg 8 kg, 24 months","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhy Cinta Senese ham is different\u003c\/h2\u003e\n\u003cp\u003eIt all starts with the breed. Cinta Senese pigs live outdoors in the woods and fields of Tuscany, growing slowly and feeding largely on acorns, grass, and roots. Their meat is darker, and their fat is softer and more deeply marbled.\u003c\/p\u003e\n\u003cp\u003eYou can see and taste the difference in the ham: the slice is deep red, the rosy-white fat melts in your mouth, and the flavor lingers with a sweet note. Twenty-four months of aging concentrate the aromas and give the ham a firm texture, allowing it to be hand-sliced thinly.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eCinta Senese PDO Ham\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBreed\u003c\/td\u003e\n\u003ctd\u003eCinta Senese, raised in Tuscany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eSavigni Butcher Shop, Pavana (PT)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eWhole bone-in leg, approx. 8 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e24 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eCool, dry place; cover the cut surface after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to slice and serve it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePlace it on a ham stand with the front facing up.\u003c\/li\u003e\n\u003cli\u003eRemove the rind only from the area you are slicing, not from the whole leg.\u003c\/li\u003e\n\u003cli\u003eUse a long, thin, flexible knife and cut very thin, almost transparent slices.\u003c\/li\u003e\n\u003cli\u003eServe at room temperature with unsalted Tuscan bread, fresh figs, or melon.\u003c\/li\u003e\n\u003cli\u003eAfter each use, cover the cut surface with a slice of its own fat or food-grade paper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAged Pecorino Toscano PDO and unsalted Tuscan bread.\u003c\/li\u003e\n\u003cli\u003eFine red wines such as Brunello di Montalcino or Chianti Classico Riserva.\u003c\/li\u003e\n\u003cli\u003eIn summer, fresh melon and figs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about Cinta Senese PDO Ham\u003c\/h2\u003e\n\u003ch3\u003eWhat is Cinta Senese ham?\u003c\/h3\u003e\n\u003cp\u003eIt is dry-cured ham made from the hind leg of the Cinta Senese, an indigenous Tuscan pig breed raised outdoors. Its meat is darker, its fat more aromatic, and its flavor lingers longer than that of standard pork ham.\u003c\/p\u003e\n\u003ch3\u003eHow is it different from Prosciutto Toscano PDO?\u003c\/h3\u003e\n\u003cp\u003eProsciutto Toscano PDO protects the area and production method and uses pigs from traditional ham-producing breeds. Cinta Senese ham comes from an indigenous Tuscan breed raised outdoors: rarer, more aromatic, and more expensive.\u003c\/p\u003e\n\u003ch3\u003eHow long is it aged?\u003c\/h3\u003e\n\u003cp\u003eTwenty-four months, which concentrate the aromas and give each slice a firm texture and fragrant aroma.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored once opened?\u003c\/h3\u003e\n\u003cp\u003eOn a stand, in a cool, dry place, covering the cut surface with a slice of its own fat or food-grade paper. This keeps it for several weeks.\u003c\/p\u003e\n\u003ch3\u003eWho produces it?\u003c\/h3\u003e\n\u003cp\u003eSavigni Butcher Shop in Pavana, in the Pistoia Apennines, which produces the entire line of Cinta Senese cured meats for Salumeria Toscana.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"8 Kg","offer_id":53916219834704,"sku":"PRSC-CINTA-8KG","price":395.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/prosciutto-cinta-senese-dop-coscia-intera-24-mesi-toscana.webp?v=1793790996"},{"product_id":"capocollo-toscano-stagionato-intero-850-g","title":"Whole aged Tuscan capocollo, 850 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan Capocollo: aged pork neck, whole, 850 g\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eWhat is capocollo and why is it different?\u003c\/h2\u003e\n\u003cp\u003eUnlike salami, capocollo is not ground: it is a whole muscle, with fat naturally marbled throughout the meat. This is what makes it tender when sliced and sweet on the palate, with the pepper and garlic remaining in the background.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eWhole Tuscan Capocollo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eBontà Toscane, Valtiberina (Tuscany)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003ePork neck, whole muscle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw ingredient\u003c\/td\u003e\n\u003ctd\u003eItalian pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eSalt, black pepper, garlic, aromatic herbs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eWhole, 850 g, vacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to serve capocollo\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRemove it from the vacuum packaging 20-30 minutes beforehand: at room temperature, the fat softens and releases its aroma.\u003c\/li\u003e\n\u003cli\u003eRemove the casing only from the section you plan to slice, then cut thin slices by hand or with a meat slicer.\u003c\/li\u003e\n\u003cli\u003eServe it with unsalted Tuscan bread and Tuscan pecorino, or in a sandwich with warm bread.\u003c\/li\u003e\n\u003cli\u003eIt works well on a charcuterie board alongside a stronger-flavored cured meat, such as finocchiona or Tuscan salami.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCheese: Pecorino Toscano DOP.\u003c\/li\u003e\n\u003cli\u003eRed wine: Chianti Classico or a young Tuscan red.\u003c\/li\u003e\n\u003cli\u003eWhite wine: Vernaccia di San Gimignano, for an aperitif.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about Tuscan Capocollo\u003c\/h2\u003e\n\u003ch3\u003eWhat is capocollo?\u003c\/h3\u003e\n\u003cp\u003eIt is a cured meat made from the pig's neck, a whole muscle that is salted, seasoned, and aged. It has a tender pink slice marbled with fat and is more delicate than salami.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between capocollo and coppa?\u003c\/h3\u003e\n\u003cp\u003eIn many regions, they are the same thing. Not in Tuscany: coppa is soppressata, meaning head cheese, while capocollo is aged pork neck.\u003c\/p\u003e\n\u003ch3\u003eWhich part of the pig is capocollo made from?\u003c\/h3\u003e\n\u003cp\u003eThe neck, the upper part between the head and shoulder. It is a muscle marbled with fat, which makes it tender.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored after opening?\u003c\/h3\u003e\n\u003cp\u003eCover the cut surface with food-safe paper and keep it refrigerated at 0-4 °C. Consume it within 2-3 weeks and take it out half an hour before slicing.\u003c\/p\u003e\n\u003ch3\u003eWho produces the capocollo?\u003c\/h3\u003e\n\u003cp\u003eBontà Toscane, in Valtiberina, which also produces Finocchiona IGP and Prosciutto Toscano DOP for Salumeria Toscana.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"850 g","offer_id":53916219933008,"sku":"CAPO-TOSC-850GR","price":26.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/capocollo-toscano-artigianale-shopify-premium_webp.png?v=1793790998"},{"product_id":"prosciutto-di-cinta-senese-dop-macelleria-savigni","title":"Cinta Senese PDO ham, Macelleria Savigni","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCinta Senese PDO ham comes from the hind leg of the black pig with a white band, native to Tuscany and raised semi-wild: its fat is more aromatic, and its flavor more intense and sweeter than that of ordinary cured ham. This one is from Macelleria Savigni, available in 2.5, 3, or 3.5 kg sizes, which are easier to handle than the whole 8 kg leg.\u003c\/p\u003e\n\u003cp\u003eCinta Senese Ham is made from the finest pork selected from the native Cinta Senese breed. Expertly cured and carefully crafted down to the smallest detail, this ham offers an unmistakable flavor and tender meat that melts in your mouth. Delight your senses with the highest-quality Cinta Senese Ham.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCinta Senese pork:\u003c\/strong\u003e Made exclusively from meat from this prestigious native breed, ensuring authentic flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtended aging:\u003c\/strong\u003e Slow, natural aging develops the ham's rich flavor and tenderness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArtisanal slicing:\u003c\/strong\u003e Each slice reflects the care and craftsmanship that go into preparing this product \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy Choose Cinta Senese Ham\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan excellence:\u003c\/strong\u003e Bring the authentic flavors of Tuscan culinary tradition to your table.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified origin:\u003c\/strong\u003e Meat from the Cinta Senese breed, synonymous with quality and authenticity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSecure online shopping:\u003c\/strong\u003e Have Cinta Senese Ham delivered straight to your home without compromising on quality.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Store and Enjoy\u003c\/h2\u003e\n\u003cp\u003eStore Cinta Senese Ham in a cool, dry place, wrapped in a cloth. Perfect enjoyed on its own or with fresh bread and cheeses.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"3 Kg","offer_id":53916219998544,"sku":"PRSC-CINTA-3KG","price":207.5,"currency_code":"EUR","in_stock":true},{"title":"2.5 Kg","offer_id":53916220031312,"sku":"PRSC-CINTA-2.5KG","price":188.8,"currency_code":"EUR","in_stock":true},{"title":"3.5 Kg","offer_id":53916220064080,"sku":"PRSC-CINTA-3.5KG","price":247.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/prosciutto-crudo-cinta-senese-dop-24-mesisalumeria-toscana-terre-di-siena-782704.jpg?v=1793790996"},{"product_id":"lardo-di-cinta-senese-dop-trancio-da-600-g","title":"Cinta Senese DOP lard, 600 g piece","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eDOP Cinta Senese lardo is the layer of fat from the back of the Cinta Senese, the black pig with a white belt, raised semi-wild in Tuscany, seasoned with salt and spices and left to age. It is prepared by Macelleria Savigni: a 600 g piece, to be sliced paper-thin over warm bread or crostini.\u003c\/p\u003e\n\u003ch2\u003eWhy Cinta Senese Lardo Is Different from Any Other Lardo\u003c\/h2\u003e\n\u003cp\u003eThe quality of lardo depends almost entirely on the quality of the fat, and the quality of the fat depends on the pig’s breed, diet, and rearing. This is where Cinta Senese Lardo sets itself apart from any other Tuscan or Italian lardo.\u003c\/p\u003e\n\u003cp\u003eCinta Senese is a native breed of pig from the Siena area, raised semi-wild: the pigs roam freely through the countryside and woods of the Province of Siena, feeding on acorns, roots, grass, and supplementary grains. This way of life produces fat that is completely different from that of intensively farmed pigs: it is not the firm, neutral fat of a sedentary animal, but a living, aromatic fat with a structure that reflects the animal’s diet and movement.\u003c\/p\u003e\n\u003cp\u003eThe natural marbling of Cinta Senese fat, the intramuscular distribution of fat within the muscle fibers, is also evident in the lardo, giving it a softer, more melt-in-your-mouth texture and a richer aromatic profile than ordinary lardo. At room temperature, Cinta Senese Lardo softens until it becomes almost creamy, a tenderness that intensively farmed pork fat never achieves.\u003c\/p\u003e\n\u003cp\u003eArtisanal processing completes the picture: sea salt, natural aromatic herbs, and slow aging that never rushes the process, preserving the quality of the exceptional raw ingredient.\u003c\/p\u003e\n\u003ch2\u003eTechnical Sheet: Cinta Senese Lardo\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eCinta Senese Lardo\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eProvince of Siena, Tuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBreed\u003c\/td\u003e\n\u003ctd\u003eCinta Senese, native to Tuscany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFarming\u003c\/td\u003e\n\u003ctd\u003eSemi-free-range, Sienese countryside\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003eBack fat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProcessing\u003c\/td\u003e\n\u003ctd\u003eArtisanal, sea salt, aromatic herbs\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eNatural, slow, and controlled\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e500 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsumption\u003c\/td\u003e\n\u003ctd\u003eReady to eat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Serve Cinta Senese Lard: The Rule of Warmth\u003c\/h2\u003e\n\u003cp\u003eLike any high-quality lard, Cinta Senese lard should not be eaten cold. At 0-4°C, the fat is firm and the aromas are locked in. Take the lard out of the refrigerator at least 30 minutes before serving: at room temperature, it becomes almost creamy, its aromatic profile opens up fully, and Cinta Senese fat reveals all its complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe classic way, on warm Tuscan bread:\u003c\/strong\u003e Cut paper-thin slices with a long, sharp knife. Lay them on lightly toasted unsalted Tuscan bread or warm crostini. The warmth of the bread starts to melt the lard: the Cinta Senese fat slowly melts, releasing the aromas of the herbs and the natural sweetness of this exceptional breed.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the kitchen:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLard-wrapped roast\u003c\/strong\u003e: Cinta Senese fat wraps and protects the meat, releasing its aromas as it cooks\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBeans with lard\u003c\/strong\u003e: a soffritto made with Cinta Senese lard transforms cannellini beans into an authentic Sienese traditional dish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFried eggs\u003c\/strong\u003e: a few slices of lard melted in a pan, two eggs: Tuscan breakfast in its simplest, most authentic form\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings: The Sienese Table\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eVernaccia di San Gimignano\u003c\/strong\u003e: dry and mineral, it cleanses the palate between slices, bringing out the sweetness of Cinta Senese lard\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrunello di Montalcino\u003c\/strong\u003e: for special occasions: Brunello’s structure matches the Cinta Senese’s\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: more approachable, ideal for mixed platters with other Tuscan cured meats\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Cinta Senese Lard\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Cinta Senese Lard?\u003c\/strong\u003e Cinta Senese Lard is the back fat of the Cinta Senese, a native Tuscan pig breed raised semi-wild in the countryside of the province of Siena. L'Semi-wild farming produces fat of exceptional quality: softer, more aromatic, and with an almost creamy texture at room temperature compared with the lard of intensively farmed pigs. It is handcrafted with sea salt and natural aromatic herbs, then slowly aged according to Sienese charcuterie tradition.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Cinta Senese Lard and Lardo di Colonnata IGP?\u003c\/strong\u003e They are two products with completely different origins and characteristics. Lardo di Colonnata IGP is made in Colonnata, Carrara, and is defined by aging in white marble vats with herbal aromas of rosemary, garlic, black pepper, and sage. Cinta Senese Lard comes from the native Sienese pig breed, raised semi-wild in the countryside around Siena. The difference lies in the raw material: Cinta Senese fat is inherently superior in quality thanks to natural farming. Two Tuscan specialties, two different niches, two distinct flavor profiles. It’s worth trying them both on the same charcuterie board to appreciate the difference.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Cinta Senese Lard and regular Tuscan lard?\u003c\/strong\u003e Regular Tuscan lard comes from intensively farmed pigs, sedentary animals with firm fat and a neutral flavor profile. Cinta Senese Lard comes from pigs raised semi-wild, roaming freely in the Sienese woods and feeding on acorns, grass, and roots. This lifestyle produces fat that is vibrant and aromatic, with a melt-in-your-mouth texture that intensively farmed pigs cannot replicate. The difference is noticeable from the very first taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow can you tell real Cinta Senese Lard?\u003c\/strong\u003e Authentic Cinta Senese Lard is recognizable by its texture, which is softer and more melt-in-your-mouth than regular lard, even straight from the refrigerator. At room temperature, it becomes almost creamy. Its color is ivory white with slightly pinkish hues. Its flavor profile is sweet, with a roundedness that reflects the quality of the Cinta Senese pigs’ natural diet.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"600 g","offer_id":53916220326224,"sku":"LARD-CINTA-500GR","price":19.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/lardo-di-cinta-senese-dop_webp.png?v=1793790998"},{"product_id":"capocollo-di-cinta-senese-dop-macelleria-savigni-650-g","title":"Cinta Senese DOP capocollo, Macelleria Savigni, 650 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCinta Senese PDO capocollo is a cured meat made from the neck of the black Tuscan pig with a white band, salted, seasoned, and left to age: marbled meat, fragrant and tender when sliced. Macelleria Savigni produces it in 650 g vacuum-packed pieces, ready to be thinly sliced for appetizers and charcuterie boards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProduct Description:\u003c\/strong\u003e Cinta Senese Capocollo is a gastronomic treasure made from the prized pork of the native Cinta Senese breed. Crafted by hand with meticulous care, this capocollo stands out for its delicate flavor and tender texture. Enjoy the authentic taste of Tuscany on your plate with Cinta Senese Capocollo.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCinta Senese Pork:\u003c\/strong\u003e Made with prized meat from this native breed, a guarantee of quality.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArtisanal Production:\u003c\/strong\u003e Each piece is carefully prepared to ensure an excellent product.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTraditional Aging:\u003c\/strong\u003e Slow aging gives the capocollo its flavor .\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Choose Cinta Senese Capocollo:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan Excellence:\u003c\/strong\u003e Bring the best of Tuscan culinary tradition to your table.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified Origin:\u003c\/strong\u003e Meat from the Cinta Senese breed, ensuring authenticity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eHow to Store and Enjoy: Store Cinta Senese Capocollo in a cool, dry place. Pair it with fresh bread and local cheeses for an unforgettable culinary experience.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"650g","offer_id":53916220424528,"sku":"CAPO-CINTA-650GR","price":29.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/capocollo-di-cinta-senese-650gr-suino-toscanosalumeria-toscanasalumeria-toscana-711422.jpg?v=1793790997"},{"product_id":"guanciale-stagionato-al-pepe-800-g","title":"Pepper-seasoned cured guanciale, 800 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003ePepper-Cured Pork Jowl: Tuscan, whole, 800 g\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eWhy guanciale is different from pancetta\u003c\/h2\u003e\n\u003cp\u003ePancetta and guanciale are similar, but they come from two different parts of the pig. Pancetta comes from the belly, with regular layers of lean meat and fat. Guanciale comes from the jowl: its fat is firmer and more flavorful, releasing aromatic drippings in the pan and leaving the pieces crisp on the outside and tender inside.\u003c\/p\u003e\n\u003cp\u003eThat is why guanciale is not substituted in recipes from Rome and central Italy: it gives carbonara and amatriciana a rich flavor that pancetta doesn't have.\u003c\/p\u003e\n\u003ch2\u003eProduct specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003ePepper-cured pork jowl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eBontà Toscane, Valtiberina (Tuscany)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCut\u003c\/td\u003e\n\u003ctd\u003ePork jowl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eSalt, black pepper, spices\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuring time\u003c\/td\u003e\n\u003ctd\u003e3 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eWhole, 800 g, vacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to use guanciale\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRemove the rind and any excess pepper crust, then cut it into strips about 1 cm wide.\u003c\/li\u003e\n\u003cli\u003ePlace it in a cold pan without oil over medium heat: in 6-8 minutes, the fat will render and the pieces will become crisp.\u003c\/li\u003e\n\u003cli\u003eCarbonara: crisp guanciale, egg yolks, pecorino and pepper, with a little of its rendered fat in the sauce.\u003c\/li\u003e\n\u003cli\u003eAmatriciana: guanciale, tomato, pecorino and a pinch of chili pepper.\u003c\/li\u003e\n\u003cli\u003eGricia: just guanciale, pecorino and pepper.\u003c\/li\u003e\n\u003cli\u003eSlice it thinly and serve on warm bread, like a more flavorful lardo.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCheese: grated aged pecorino.\u003c\/li\u003e\n\u003cli\u003eRed wine: a medium-bodied Tuscan red.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about guanciale\u003c\/h2\u003e\n\u003ch3\u003eWhat is guanciale?\u003c\/h3\u003e\n\u003cp\u003eIt is pork jowl that has been salted, seasoned with pepper and spices, and cured. It has more fat than lean meat and becomes crisp in the pan: it is the classic ingredient in carbonara and amatriciana.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between guanciale and pancetta?\u003c\/h3\u003e\n\u003cp\u003eGuanciale comes from the jowl, while pancetta comes from the belly. Guanciale has firmer, more flavorful fat and a more intense taste when cooked.\u003c\/p\u003e\n\u003ch3\u003eHow much guanciale do you need for carbonara?\u003c\/h3\u003e\n\u003cp\u003eAllow about 40-50 g per person, cut into strips.\u003c\/p\u003e\n\u003ch3\u003eCan it be frozen?\u003c\/h3\u003e\n\u003cp\u003eYes: cut it into strips or cubes and freeze in portions, so you can use it straight from the freezer in the pan.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored after opening?\u003c\/h3\u003e\n\u003cp\u003eWrap it in food-safe paper and refrigerate at 0-4 °C for 2-3 weeks.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"800 g","offer_id":53916220457296,"sku":"GUAN-PEPE-1KG","price":12.3,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/guanciale-stagionato-artigianale-pepe-sale-aglio_webp.png?v=1793790998"},{"product_id":"prosciutto-crudo-disossato-10-12-mesi-6-5-kg","title":"Boneless dry-cured ham, aged 10-12 months, 6,5 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eThe boneless cured pork leg is a whole bone-in-free dry-cured ham with its rind, ready for the slicer: it slices faster and with less waste, making it convenient for those who eat a lot of cured ham. This one is from Salumificio Pambuffetti, aged for 10-12 months, and weighs about 6.5 kg.\u003c\/p\u003e\n\u003ch2\u003eWhy choose it\u003c\/h2\u003e\n\u003cp\u003eThis is an everyday cured ham: 10-12 months of aging produce a tender slice and a milder flavor than long-aged cured hams, making it suitable for charcuterie boards, sandwiches, and appetizers.\u003c\/p\u003e\n\u003cp\u003eThe boneless format with rind combines two advantages: no bone to remove, and the rind provides natural protection for the portion you have not yet sliced.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eBoneless cured pork leg (dry-cured ham)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eSalumificio Pambuffetti\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003eWhole, boneless, with rind\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003eAbout 6.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e10-12 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate, with the cut surface covered\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to slice it\u003c\/h2\u003e\n\u003cp\u003eRemove the rind and outer fat only from the portion you are about to slice: the rest stays protected. Slice it thinly with a meat slicer and serve at room temperature so the fat softens and releases its full aroma.\u003c\/p\u003e\n\u003cp\u003eAfter each use, cover the cut surface with plastic wrap or food-safe paper and return the leg to the refrigerator.\u003c\/p\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eWhite wine: Vernaccia di San Gimignano DOCG\u003c\/li\u003e\n\u003cli\u003eYoung red wine: Morellino di Scansano DOCG\u003c\/li\u003e\n\u003cli\u003eUnsalted Tuscan bread\u003c\/li\u003e\n\u003cli\u003eMelon, fresh figs, or mozzarella and fresh pecorino cheese\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eHow long is this leg aged?\u003c\/h3\u003e\n\u003cp\u003e10-12 months: aging that produces a tender slice and a delicate flavor.\u003c\/p\u003e\n\u003ch3\u003eIs it a PDO ham?\u003c\/h3\u003e\n\u003cp\u003eNo, it is a cured ham without a protected designation. If you are looking for a PDO product, there is Boneless Tuscan PDO Ham, aged for 14-16 months.\u003c\/p\u003e\n\u003ch3\u003eWhy choose boneless?\u003c\/h3\u003e\n\u003cp\u003eBecause it is ready for the slicer: no bone to remove, less waste, and quicker slicing. The rind still provides natural protection.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored once opened?\u003c\/h3\u003e\n\u003cp\u003eIn the refrigerator, with the cut surface covered with plastic wrap or food-safe paper. Remove the rind only from the portion you slice each time.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"6.5 Kg","offer_id":53916223930704,"sku":"PRSC-DISS-6.5KG","price":97.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/coscia-di-maiale-stagionata-senza-osso-65kgsalumeria-toscana-salumeria-toscana-959967.jpg?v=1793791026"},{"product_id":"guanciale-di-cinta-senese-dop-macelleria-savigni-700-g","title":"Cinta Senese DOP jowl, Macelleria Savigni, 700 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCinta Senese PDO guanciale is the cheek of the Tuscan black pig with a white belt, dry-salted and cured. It alternates lean and fatty parts and has an intense, aromatic flavor. Macelleria Savigni prepares it in 700 g vacuum-packed pieces, perfect for carbonara, amatriciana, or thin slices on warm bread.\u003c\/p\u003e\n\u003cp\u003eArtisanal production, combined with controlled curing, yields a product of the highest quality, a benchmark for professionals and enthusiasts.\u003c\/p\u003e\n\u003ch2\u003eTECHNICAL FEATURES\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eCertified PDO product\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eRaw ingredient: Cinta Senese\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eControlled curing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eSeasoned with pepper\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eArtisanal production\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCut with a balanced lean-to-fat ratio\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eUSES IN THE KITCHEN\u003c\/h2\u003e\n\u003cp\u003ePerfect for:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003eCarbonara\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eAmatriciana\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTraditional Roman and Tuscan dishes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eGourmet preparations\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEssential for authentic Italian recipes\u003c\/p\u003e\n\u003ch2\u003eFAQ: FREQUENTLY ASKED QUESTIONS\u003c\/h2\u003e\n\u003ch3\u003eIs the guanciale PDO-certified?\u003c\/h3\u003e\n\u003cp\u003eYes, it is produced according to the Cinta Senese PDO specifications.\u003c\/p\u003e\n\u003ch3\u003eHow is it different from pancetta?\u003c\/h3\u003e\n\u003cp\u003eGuanciale is richer and more aromatic, with a higher proportion of prized fat.\u003c\/p\u003e\n\u003ch3\u003eIs it suitable for carbonara?\u003c\/h3\u003e\n\u003cp\u003eYes, it is the traditional ingredient for authentic carbonara.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored?\u003c\/h3\u003e\n\u003cp\u003eStore in a cool place; refrigerate after opening.\u003c\/p\u003e\n\u003ch3\u003eTuscan PDO specialties\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eTuscan Cured Meats\u003c\/strong\u003e selection was created to offer certified, high-quality products from a controlled supply chain.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"700 g","offer_id":53916223996240,"sku":"GUAN-CINTA-600GR","price":23.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/guanciale-di-cinta-senese-dop-salume-toscano-artigianalesalumeria-toscanasalumeria-toscana-5259510.png?v=1793791027"},{"product_id":"prosciutto-crudo-disossato-14-mesi-7-5-kg","title":"Boneless dry-cured ham, aged 14 months, 7,5 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eThis aged pork leg is a 7.5 kg boneless cured ham, aged for 14 months and ready for the slicer: no bone to remove, less waste, and faster slicing. It is made by Salumificio Viani using Tuscan pork and is designed for large families, delicatessens, and restaurants.\u003c\/p\u003e\n\u003ch2\u003eProduct Information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Tuscan pork\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 7.5kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAging:\u003c\/strong\u003e 14 months\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFeatures:\u003c\/strong\u003e Carefully selected pork leg, expertly aged to create a high-quality product.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy Choose Aged Pork Leg\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuperior Quality:\u003c\/strong\u003e Made with top-quality pork, ensuring a tender texture and rich flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfect Aging:\u003c\/strong\u003e The aging process gives the leg a unique aromatic bouquet and delicate texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile in the Kitchen:\u003c\/strong\u003e Perfect enjoyed on its own or as the main ingredient in traditional Tuscan dishes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eInstructions for Use\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlicing:\u003c\/strong\u003e Use a sharp knife to cut thin slices or slices to your liking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eServing:\u003c\/strong\u003e Ideal as an appetizer or as the centerpiece of a Tuscan charcuterie board.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Store in a cool, dry place to preserve its authentic flavor.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"7.5 Kg","offer_id":53916224717136,"sku":"PRSC-DISS-ST-7.5KG","price":107.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/coscia-di-suino-stagionata-senza-osso-75kgsalumeria-toscana-salumificio-viani-532239.jpg?v=1793791026"},{"product_id":"finocchiona-igp-toscana-500-g","title":"Tuscan Finocchiona PGI, 500 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eTuscan Finocchiona PGI: fennel-seed salami, 500 g piece\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eWhat is Finocchiona, and how is it different from other salamis?\u003c\/h2\u003e\n\u003cp\u003eFennel is its defining feature: the seeds, whole or crushed, are visible in the slices and give it a distinctive aroma. According to the story, in rural Tuscan butcher shops, fennel, which grows wild along field edges, took the place of pepper, which was much more expensive.\u003c\/p\u003e\n\u003cp\u003eCompared with classic Tuscan salami, Finocchiona has a fresher, more aromatic taste and is less spicy. Compared with Sbriciolona, its soft version, it is aged longer and has a firm texture that can be sliced thinly. The PGI certification guarantees the production area, permitted ingredients, and method, which are checked by an independent body.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eFinocchiona PGI\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertification\u003c\/td\u003e\n\u003ctd\u003ePGI, Protected Geographical Indication\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eBontà Toscane, Valtiberina (Tuscany)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eLean and fatty pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavors\u003c\/td\u003e\n\u003ctd\u003eFennel seeds, pepper, garlic\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGrinding\u003c\/td\u003e\n\u003ctd\u003eMedium grind\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003e500 g vacuum-packed piece\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eIn the refrigerator at 0-4 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to serve Finocchiona\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTake it out of the vacuum packaging 20-30 minutes beforehand: at room temperature, the fennel seeds release their full aroma.\u003c\/li\u003e\n\u003cli\u003eSlice it thinly, by hand with a sharp knife or using a slicer, removing the casing from each slice.\u003c\/li\u003e\n\u003cli\u003eServe it with unsalted Tuscan bread, which leaves room for the fennel flavor.\u003c\/li\u003e\n\u003cli\u003eIn autumn, try it with fresh figs or Tuscan pecorino: it's one of the most classic pairings on the Tuscan table.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCheeses: Pecorino Toscano PDO.\u003c\/li\u003e\n\u003cli\u003eRed wine: a Chianti Classico, fresh and with good acidity.\u003c\/li\u003e\n\u003cli\u003eWhite wine: Vernaccia di San Gimignano, for a Tuscan aperitif.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about Finocchiona PGI\u003c\/h2\u003e\n\u003ch3\u003eWhat is Finocchiona?\u003c\/h3\u003e\n\u003cp\u003eIt is a Tuscan salami flavored with fennel seeds, made from medium-ground lean and fatty pork, with salt, pepper, and garlic. Since 2015, it has been protected as a PGI and is produced only in Tuscany.\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between Finocchiona and Sbriciolona?\u003c\/h3\u003e\n\u003cp\u003eThey are related. Finocchiona is aged longer, is firm, and is sliced thinly. Sbriciolona is aged briefly, is soft and crumbly, and is served broken into pieces.\u003c\/p\u003e\n\u003ch3\u003eWhat are the ingredients in Finocchiona PGI?\u003c\/h3\u003e\n\u003cp\u003eLean and fatty pork, salt, pepper, garlic, and fennel seeds. The specifications also allow red wine as an optional ingredient.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored after opening?\u003c\/h3\u003e\n\u003cp\u003eCover the cut with food wrap and keep it in the refrigerator at 0-4 °C. Eat it within 10-15 days and take it out half an hour before slicing.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"500 g","offer_id":53916224651600,"sku":"FINO-IGP-650GR","price":16.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/finocchiona-igp-salume-toscano-certificatosalumeria-toscanasalumificio-conti-7919672.png?v=1793791026"},{"product_id":"speck-eck-speck-pezzo-d-angolo-della-baffa","title":"“Eck-Speck” speck, end piece of the slab","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003e\"Eck-Speck\" speck, corner piece of the slab\u003c\/strong\u003e: a cut of speck taken from the corner of a whole slab, best enjoyed thinly sliced.\u003c\/p\u003e\n\u003cp\u003eThe name says it all: every piece of \"Eck-Speck\" from SEPP'Manufaktur is a corner of a whole slab of speck. That's why every slice, even the thinnest, has a border of peppered and spiced rind, the feature that makes this cut special.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAged for 6 months\u003c\/li\u003e\n\u003cli\u003eArtisanally produced in South Tyrol\u003c\/li\u003e\n\u003cli\u003eNaturally smoked with beechwood chips\u003c\/li\u003e\n\u003cli\u003eRegular, rigorous checks throughout the entire production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eL'Eck-Speck is best enjoyed sliced very thinly or cut into strips, as tradition dictates; it is a delicacy for connoisseurs.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ePork, salt, spices, dextrose. Preservatives: sodium nitrite, potassium nitrate. Smoked with beechwood.\u003cbr\u003eMeat origin: European Union\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1234 kJ \/ 295 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e19 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturated fatty acids\u003c\/td\u003e\n\u003ctd\u003e6,6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e0,5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e0,5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e31 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e3,4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003eStore in a cool place.\u003c\/p\u003e\n\u003cp\u003eImages are for illustrative purposes: as this is a natural product, its shape and appearance may vary.\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders over €99 for deliveries in Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"400g","offer_id":53916617933136,"sku":"1100036","price":10.3,"currency_code":"EUR","in_stock":true},{"title":"450g","offer_id":53916617965904,"sku":"1000943","price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_Eckspeck.jpg?v=1793795955"},{"product_id":"speck-alto-adige-igp-il-cuore","title":"South Tyrolean Speck PGI “The Heart”","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eSouth Tyrolean Speck PGI \"The Heart\", available in 370 g and 450 g sizes\u003c\/strong\u003e: speck aged for 6 to 8 months and naturally smoked, to be cut into very thin slices.\u003c\/p\u003e\n\u003cp\u003eSouth Tyrolean Speck carries the Protected Geographical Indication (PGI) label, reserved for specialties that meet very strict criteria. The speck must be made from the pork leg using traditional methods; the South Tyrolean Speck Consortium regularly checks compliance with the quality criteria. SEPP'Manufaktur speck stands out for its distinctive, authentic flavor.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAged for: 6-8 months\u003c\/li\u003e\n\u003cli\u003eHandmade in South Tyrol\u003c\/li\u003e\n\u003cli\u003ePGI label (Protected Geographical Indication)\u003c\/li\u003e\n\u003cli\u003eNaturally smoked with beechwood chips\u003c\/li\u003e\n\u003cli\u003eRegular, rigorous checks throughout the production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eSpeck is best enjoyed sliced as thinly as possible, against the grain, for just the right texture.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ePork (EU origin), salt, spices, dextrose, preservatives: sodium nitrite, potassium nitrate.\u003c\/p\u003e\n\u003cp\u003eSmoked with beechwood; store in a cool place.\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1234 kJ \/ 295 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e19 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturated fatty acids\u003c\/td\u003e\n\u003ctd\u003e6,6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e0,5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e0,5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e31 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e3,4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eImages are for illustrative purposes: as this is a natural product, its shape and appearance may vary.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders over € 99 for deliveries within Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"450g","offer_id":53916617998672,"sku":"1000925","price":15.7,"currency_code":"EUR","in_stock":false},{"title":"370g","offer_id":53916618031440,"sku":"1100040","price":13.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_Sudtiroler_Speck_g.g.A._mit_Logo.jpg?v=1793795956"},{"product_id":"salame-alla-trigonella-brotklee-180-g","title":"Fenugreek salami (Brotklee), 180 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eFenugreek salami (Brotklee), 180 g\u003c\/strong\u003e: South Tyrolean salami coated in a blend of fenugreek, perfect for a charcuterie board or a picnic.\u003c\/p\u003e\n\u003cp\u003eSEPP'Manufaktur's fenugreek salami recalls the flavor of Paarlbrot from Val Venosta, but without the bread, as it uses the same aromatic herbs. It is made with pork (Vulkanland pork bearing the AMA quality seal), stuffed into an artificial casing, and air-dried for at least 5 weeks. After drying, the salami is washed and the casing removed; it is then coated with the fenugreek blend and packaged.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAged for 5 weeks\u003c\/li\u003e\n\u003cli\u003eHandmade in South Tyrol\u003c\/li\u003e\n\u003cli\u003eCoated with a fine blend of fenugreek (Brotklee)\u003c\/li\u003e\n\u003cli\u003eRegular, rigorous checks throughout the entire production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eIdeal for a classic South Tyrolean snack board (Brettlmarende) with cheese, bread, and pickles, or for a picnic during a mountain hike.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ePork (Vulkanland pork bearing the AMA quality seal)*, salt, flavorings, spice extract, fenugreek (Brotklee) 0.3%**, dextrose, sucrose, edible gelatin (pork)**, antioxidant: sodium ascorbate; preservatives: sodium nitrite, potassium nitrate. 162 g of pork were used to make 100 g of finished product.\u003c\/p\u003e\n\u003cp\u003e* Meat origin: Austria\u003cbr\u003e** Used for the herb coating\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1734 kJ \/ 413 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e31.9 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturates\u003c\/td\u003e\n\u003ctd\u003e12.2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e2.2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e0.8 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e28.5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e4.6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eAdditional information\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMicrobiological parameters\u003c\/strong\u003e: The product complies with the microbiological criteria set out in Regulation (EC) 2073\/2005, as currently in force.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGMOs\u003c\/strong\u003e: The product does not contain genetically modified organisms that require labeling; no genetically modified materials were used in its production (Regulations (EC) 1829\/2003 and 1830\/2003).\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eImages are for illustrative purposes only: as this is a natural product, its shape and appearance may vary.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders over € 99 for deliveries within Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"180g","offer_id":53916617867600,"sku":"1000986","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_Brotkleesalami.jpg?v=1793795955"},{"product_id":"manzo-affumicato-ricco-di-proteine","title":"Smoked beef, high in protein","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eSmoked beef, rich in protein\u003c\/strong\u003e: lean beef cured meat, salted, air-dried and lightly smoked, to be served in thin slices.\u003c\/p\u003e\n\u003cp\u003eSEPP'Manufaktur's smoked beef (Rindsgeselchtes) is very similar to Bündnerfleisch and is also known in Italy as bresaola. The meat is salted, air-dried and very lightly smoked with beechwood, giving it a finely spiced aroma and a melt-in-your-mouth texture. Its very low fat content makes it the ideal specialty for those watching their calorie intake.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eArtisanally produced in South Tyrol\u003c\/li\u003e\n\u003cli\u003eSimilar to Bündnerfleisch\u003c\/li\u003e\n\u003cli\u003eLightly smoked with beechwood\u003c\/li\u003e\n\u003cli\u003eRigorous, regular checks throughout the entire production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eThinly sliced smoked beef pairs perfectly with arugula and Parmesan, finished with a drizzle of olive oil or a few drops of apple cider vinegar. With diced Parmesan, olives and Schüttelbrot, it also makes a light meal or a party snack.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eBeef, salt, spices, dextrose. Preservatives: sodium nitrite, potassium nitrate.\u003c\/p\u003e\n\u003cp\u003eSmoked with beechwood. Store in a cool place.\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e715 kJ \/ 170 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e6,2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturates\u003c\/td\u003e\n\u003ctd\u003e3,87 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e0,3 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e0,3 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e28,81 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e3,15 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003eSince each piece is cut by hand, the actual weight may differ from the stated weight, usually being higher.\u003c\/p\u003e\n\u003cp\u003eImages are for illustrative purposes: as this is a natural product, its shape and appearance may vary.\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders over € 99 for delivery in Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"280g","offer_id":53916618391888,"sku":"1000940","price":18.0,"currency_code":"EUR","in_stock":true},{"title":"320g","offer_id":53916618424656,"sku":"1000941","price":20.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_Rindsgeselchtes.jpg?v=1793795956"},{"product_id":"speck-alto-adige-igp-il-quarto","title":"South Tyrolean Speck PGI “The Quarter”","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eSpeck Alto Adige PGI \"The Quarter\"\u003c\/strong\u003e: a quarter of a slab of Protected Geographical Indication speck, to be sliced thinly.\u003c\/p\u003e\n\u003cp\u003eSEPP'Manufaktur's Speck Alto Adige carries the PGI (Protected Geographical Indication) label, reserved for specialties that meet very precise criteria. The speck must come from the pork leg and be made using traditional methods; the Speck Alto Adige Protection Consortium regularly verifies compliance with strict quality criteria. SEPP'Manufaktur speck stands out for its authentic, unmistakable flavor.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAging: 6-8 months\u003c\/li\u003e\n\u003cli\u003eArtisanally produced in South Tyrol\u003c\/li\u003e\n\u003cli\u003ePGI label\u003c\/li\u003e\n\u003cli\u003eNaturally smoked with beechwood chips\u003c\/li\u003e\n\u003cli\u003eRegular, rigorous checks throughout the entire production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eSpeck is at its best when sliced as thinly as possible, perpendicular to the meat fibers; this gives it the right texture when bitten.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ePork, salt, spices, dextrose, preservatives: sodium nitrite, potassium nitrate. Smoked with beechwood.\u003cbr\u003eMeat origin: European Union\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1234 kJ \/ 295 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e19 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturates\u003c\/td\u003e\n\u003ctd\u003e6,6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e0,5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e0,5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e31 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e3,4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003eStore in a cool place.\u003c\/p\u003e\n\u003cp\u003eImages are for illustrative purposes: as this is a natural product, its shape and appearance may vary.\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders over € 99 for deliveries in Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"1kg","offer_id":53916618260816,"sku":"1000923","price":28.85,"currency_code":"EUR","in_stock":true},{"title":"900g","offer_id":53916618293584,"sku":"1000921","price":25.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_Sudtiroler_Speck_g.g.A._Viertel.jpg?v=1793795956"},{"product_id":"salame-alle-erbe-180-g","title":"Herb salami, 180 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eHerb salami, 180 g\u003c\/strong\u003e: South Tyrolean salami with a fresh, aromatic flavor, coated in a blend of herbs. Enjoy it on a charcuterie board or during a picnic.\u003c\/p\u003e\n\u003cp\u003eSEPP'Manufaktur's herb salami has a fresh, aromatic flavor; herbs are a natural seasoning appreciated in almost every dish. It is made with pork (Vulkanland pork bearing the AMA quality seal), stuffed into an artificial casing and air-dried. After drying, the salami is washed and the casing removed; it is then coated with the herb blend and packaged.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHandmade in South Tyrol\u003c\/li\u003e\n\u003cli\u003eCoated with a fine blend of herbs\u003c\/li\u003e\n\u003cli\u003eRegular, rigorous checks throughout the entire production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eIdeal for a traditional South Tyrolean snack served on a wooden board (Brettlmarende) with cheese, bread and pickles, or for a picnic during a mountain hike.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ePork (Vulkanland pork bearing the AMA quality seal)*, salt, flavor extracts, spice extract, herbs 0.3%*, food gelatin (pork)**, dextrose, sucrose, antioxidant: ascorbic acid; acidity regulator: sodium diacetate; thickener: xanthan gum; preservatives: sodium nitrite, potassium nitrate. 162 g of pork were used to make 100 g of finished product.\u003c\/p\u003e\n\u003cp\u003e* Origin: Austria\u003cbr\u003e** Used for the herb coating\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1735 kJ \/ 414 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e32,0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturates\u003c\/td\u003e\n\u003ctd\u003e12,2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e2,4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e1,1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e28,5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e4,6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eAdditional information\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMicrobiological parameters\u003c\/strong\u003e: the product complies with the microbiological criteria of Regulation (EC) 2073\/2005, as currently in force.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGMOs\u003c\/strong\u003e: the product does not contain genetically modified organisms subject to mandatory labeling; no genetically modified materials were used in production (Regulations (EC) 1829\/2003 and 1830\/2003).\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eImages are for illustrative purposes only: as this is a natural product, its shape and appearance may vary.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders over € 99 for deliveries in Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"180g","offer_id":53916618129744,"sku":"1000985","price":9.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_Krautersalami.jpg?v=1793795955"},{"product_id":"kaminwurzen-al-cervo-3-pezzi-180-g","title":"Venison Kaminwurzen, 3 pieces (180 g)","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eVenison Kaminwurzen, 3 pieces (180 g)\u003c\/strong\u003e: smoked sausages typical of South Tyrol, made with pork and venison, ready for a snack.\u003c\/p\u003e\n\u003cp\u003eSEPP'Manufaktur's venison Kaminwurzen are made with pork (Vulkanland pork with the AMA quality seal) and venison (game). This specialty has long been recognized as typical of South Tyrol: the sausages are cold-smoked and aged for several weeks. Venison, which is leaner, is considered a true delicacy.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eArtisanally produced in South Tyrol\u003c\/li\u003e\n\u003cli\u003eGently smoked\u003c\/li\u003e\n\u003cli\u003eRigorous, regular checks throughout the entire production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp\u003eVenison Kaminwurzen are ideal for a classic South Tyrolean snack (Marende), served on a platter with cheese, bread, and pickles; they are also perfect for a picnic during a mountain hike.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ePork (Vulkanland pork with the AMA quality seal)*, venison (game), salt, spices, dextrose, maltodextrins, natural flavors, antioxidants: ascorbic acid, sodium ascorbate; preservative: sodium nitrite.\u003c\/p\u003e\n\u003cp\u003e138 g of pork and 39 g of venison were used to make 100 g of finished product.\u003c\/p\u003e\n\u003cp\u003e* Pork origin: Austria.\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1727 kJ \/ 411 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e31,3 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturated fatty acids\u003c\/td\u003e\n\u003ctd\u003e12,2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e0,9 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e0,8 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e31,5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e3,7 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003eThe product complies with the microbiological criteria set out in Regulation (EC) 2073\/2005, as currently in force. It does not contain genetically modified organisms subject to mandatory labeling; no genetically modified materials were used in production (Regulations (EC) 1829\/2003 and 1830\/2003).\u003c\/p\u003e\n\u003cp\u003eImages are for illustrative purposes: as this is a natural product, its shape and appearance may vary.\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders over € 99 for deliveries in Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"3 pcs.-180g","offer_id":53916618096976,"sku":"1000993","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_Kaminwurzen_mit_Hirsch.jpg?v=1793795956"},{"product_id":"speck-alto-adige-igp-mezza-baffa-2-2-kg","title":"South Tyrolean Speck PGI “Half slab”, 2,2 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eSouth Tyrolean Speck PGI “Half side,” 2.2 kg\u003c\/strong\u003e: half a side of speck with Protected Geographical Indication, to be thinly sliced.\u003c\/p\u003e\n\u003cp\u003eSEPP'Manufaktur’s South Tyrolean Speck bears the PGI (Protected Geographical Indication) label, reserved for specialties that meet very precise criteria. The speck must be made from pork leg using traditional methods; the South Tyrolean Speck Consortium regularly checks compliance with its strict quality standards. SEPP'Manufaktur speck stands out for its authentic, unmistakable flavor.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAged for: 6-8 months\u003c\/li\u003e\n\u003cli\u003eArtisanally made in South Tyrol\u003c\/li\u003e\n\u003cli\u003ePGI label\u003c\/li\u003e\n\u003cli\u003eNaturally smoked with beech wood chips\u003c\/li\u003e\n\u003cli\u003eRegular, rigorous checks throughout the entire production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eSpeck is at its best when sliced as thinly as possible, perpendicular to the meat fibers; this gives it just the right texture when you bite into it.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ePork, salt, spices, dextrose, preservatives: sodium nitrite, potassium nitrate. Smoked with beech wood.\u003cbr\u003eMeat origin: European Union\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1234 kJ \/ 295 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e19 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturates\u003c\/td\u003e\n\u003ctd\u003e6.6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e0.5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e0.5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e31 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e3.4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003eStore in a cool place.\u003c\/p\u003e\n\u003cp\u003eEach piece is hand-cut, so the actual weight may differ from the stated weight, usually being slightly higher.\u003c\/p\u003e\n\u003cp\u003eImages are for illustrative purposes only: as this is a natural product, its shape and appearance may vary.\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders of €99 or more for deliveries within Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"2.2kg","offer_id":53916618064208,"sku":"1000919","price":57.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_Sudtiroler_Speck_g.g.A._Halbe_Hamme.jpg?v=1793795956"},{"product_id":"kaminwurzen-tradition-3-pezzi-180-g","title":"Traditional Kaminwurzen, 3 pieces (180 g)","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003e\"Tradition\" Kaminwurzen, 3 pieces (180 g)\u003c\/strong\u003e: typical smoked salami from South Tyrol, aromatic and lightly smoked, to enjoy on a platter or during a hike.\u003c\/p\u003e\n\u003cp\u003eFor its traditional Kaminwurzen, SEPP'Manufaktur pays particular attention to the spices and the ratio of meat to fat. The result is a unique blend that is aromatic, finely spiced, and lightly smoked. To make them, pork (Vulkanland pork with the AMA quality seal) is stuffed into casings, smoked, and air-dried for about 2 weeks.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHandmade in South Tyrol\u003c\/li\u003e\n\u003cli\u003eLightly smoked\u003c\/li\u003e\n\u003cli\u003eRegular, rigorous checks throughout the entire production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp\u003eIdeal for a classic South Tyrolean snack platter (Brettlmarende) with cheese, bread, and pickles, or for a picnic during a mountain hike.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ePork (Vulkanland pork with the AMA quality seal)*, salt, dextrose, spices, sugar, antioxidant: sodium ascorbate; preservative: potassium nitrate; edible pork collagen casing. 177 g of pork was used to make 100 g of finished product.\u003c\/p\u003e\n\u003cp\u003e* Meat origin: Austria\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1850 kJ \/ 441 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e34,8 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturates\u003c\/td\u003e\n\u003ctd\u003e13,3 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e0,9 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e0,8 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e30,8 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e3,8 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eAdditional information\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMicrobiological parameters\u003c\/strong\u003e: the product complies with the microbiological parameters of Regulation (EC) 2073\/2005, as currently in force.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGMOs\u003c\/strong\u003e: the product does not contain genetically modified organisms subject to mandatory labeling; no genetically modified materials were used in production (Regulations (EC) 1829\/2003 and 1830\/2003).\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eImages are for illustrative purposes only: as this is a natural product, its shape and appearance may vary.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders over € 99 for deliveries in Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"3 pcs.-180g","offer_id":53916618195280,"sku":"1000989","price":8.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_Kaminwurzen.jpg?v=1793795955"},{"product_id":"salame-piccante-al-peperoncino-180-g","title":"Spicy chili salami, 180 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eSpicy chili salami, 180 g\u003c\/strong\u003e: air-cured pork salami with a spicy, aromatic flavor, to enjoy in many ways.\u003c\/p\u003e\n\u003cp\u003eSEPP'Manufaktur's chili salami stands out from other salami thanks to its spicy, aromatic flavor. This air-cured, spiced sausage is delicious as part of a traditional South Tyrolean snack (Marende), in a sandwich, on pizza, or diced and added to various pasta sauces.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eArtisanally produced in South Tyrol\u003c\/li\u003e\n\u003cli\u003eLightly smoked\u003c\/li\u003e\n\u003cli\u003eStrict, regular checks throughout the entire production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eChili salami is ideal for a traditional South Tyrolean snack (Marende), served on a platter with cheese, bread, and pickles; it's also perfect for a picnic on a mountain hike.\u003c\/p\u003e\n\u003cp\u003eRemove the artificial casing before eating.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ePork (Vulkanland pork with AMA quality seal)*, salt, aromatic extracts, dextrose, sucrose, chili pepper 0.2%, natural flavors, antioxidant: ascorbic acid; preservative: potassium nitrate.\u003c\/p\u003e\n\u003cp\u003e163 g of pork was used to produce 100 g of finished product.\u003c\/p\u003e\n\u003cp\u003e* Meat origin: Austria.\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1750 kJ \/ 417 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e32,2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturates\u003c\/td\u003e\n\u003ctd\u003e12,3 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e2,1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e2,0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e28,6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e4,2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003eThe product complies with the microbiological criteria of Regulation (EC) 2073\/2005, as currently in force. It contains no genetically modified organisms subject to mandatory labeling; no genetically modified materials were used in its production (Regulations (EC) 1829\/2003 and 1830\/2003).\u003c\/p\u003e\n\u003cp\u003eImages are for illustrative purposes only: as this is a natural product, its shape and appearance may vary.\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders over € 99 for deliveries within Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"180g","offer_id":53916617802064,"sku":"1000978","price":8.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_Peperoncinosalami.jpg?v=1793795956"},{"product_id":"kaminwurzen-piccanti-3-pezzi-180-g","title":"Spicy Kaminwurzen, 3 pieces (180 g)","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eSpicy Kaminwurzen, 3 pieces (180 g)\u003c\/strong\u003e: typical smoked South Tyrolean salami sticks with a spicy note, ideal for a snack or aperitif.\u003c\/p\u003e\n\u003cp\u003eThe unmistakable, delicately smoky flavor of Kaminwurzen meets a spicy note, adding an extra aromatic touch to a South Tyrolean snack (Marende) or aperitif. To make them, pork (Vulkanland pork bearing the AMA quality seal) is stuffed into edible casings and air-dried for at least 2 weeks.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHandmade in South Tyrol\u003c\/li\u003e\n\u003cli\u003eLightly smoked\u003c\/li\u003e\n\u003cli\u003eRegular, rigorous checks throughout the entire production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy them\u003c\/h3\u003e\n\u003cp\u003eIdeal for a classic South Tyrolean snack served on a wooden board (Brettlmarende) with cheese, bread and pickles, or for a picnic during a mountain hike.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ePork (Vulkanland pork bearing the AMA quality seal)*, salt, natural flavors, dextrose, sucrose, antioxidant: ascorbic acid; preservatives: sodium nitrite, potassium nitrate. 173 g of pork were used to make 100 g of finished product.\u003c\/p\u003e\n\u003cp\u003e* Meat origin: Austria\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1849 kJ \/ 441 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e34 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturated fatty acids\u003c\/td\u003e\n\u003ctd\u003e13 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e2,3 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e2,1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e30,2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e4,1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eAdditional information\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMicrobiological parameters\u003c\/strong\u003e: the product complies with the microbiological parameters of Regulation (EC) 2073\/2005, as currently in force.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGMOs\u003c\/strong\u003e: the product does not contain genetically modified organisms that must be declared on the label; no genetically modified materials were used in production (Regulations (EC) 1829\/2003 and 1830\/2003).\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eImages are for illustrative purposes: as this is a natural product, its shape and appearance may vary.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders over € 99 for deliveries in Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"3 pcs.-180g","offer_id":53916618162512,"sku":"1000990","price":8.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_Peperoncino-Kaminwurzen.jpg?v=1793795956"},{"product_id":"salame-della-casa-180-g","title":"House salami, 180 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eHouse salami, 180 g\u003c\/strong\u003e: traditional pork salami aged for at least 5 weeks, with a slightly sweet and finely spiced flavor.\u003c\/p\u003e\n\u003cp\u003eFor its traditional house salami, SEPP'Manufaktur uses pork (Vulkanland pork bearing the AMA quality seal), stuffed into an artificial casing and air-cured for at least 5 weeks. During the curing process, the salami develops its characteristic aroma; it is then washed and packaged.\u003c\/p\u003e\n\u003cp\u003eSalami, perhaps the most famous raw sausage of all, delights with a slightly sweet and finely spiced flavor.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eArtisanally produced in South Tyrol\u003c\/li\u003e\n\u003cli\u003eLightly smoked\u003c\/li\u003e\n\u003cli\u003eStrict, regular checks throughout the entire production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eHouse salami is ideal for a classic South Tyrolean snack (Marende), served on a board with cheese, bread, and pickles; it is also perfect for a picnic during a mountain hike.\u003c\/p\u003e\n\u003cp\u003eRemove the artificial casing before eating.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ePork (Vulkanland pork bearing the AMA quality seal)*, salt, flavor extracts, spice extract, dextrose, sucrose, antioxidant: ascorbic acid; preservatives: sodium nitrite, potassium nitrate.\u003c\/p\u003e\n\u003cp\u003e164 g of pork was used to make 100 g of finished product.\u003c\/p\u003e\n\u003cp\u003e* Meat origin: Austria.\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1744 kJ \/ 416 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e32,2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturated fatty acids\u003c\/td\u003e\n\u003ctd\u003e12,3 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e2,2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e0,8 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e28,6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e4,6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003eThe product complies with the microbiological criteria of Regulation (EC) 2073\/2005, as currently in force. It does not contain genetically modified organisms that must be declared on the label; no genetically modified materials were used in production (Regulations (EC) 1829\/2003 and 1830\/2003).\u003c\/p\u003e\n\u003cp\u003eImages are for illustrative purposes: as this is a natural product, its shape and appearance may vary.\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders over € 99 for deliveries in Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"180g","offer_id":53916618326352,"sku":"1000982","price":8.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_Haussalami.jpg?v=1793795956"},{"product_id":"kaminwurzen-di-manzo-ricchi-di-proteine-3-pezzi-180-g","title":"High-protein beef Kaminwurzen, 3 pieces (180 g)","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eBeef Kaminwurzen, 3 pieces (180 g)\u003c\/strong\u003e: Kaminwurzen are smoked sausages typical of South Tyrol; this version from SEPP'Manufaktur is made entirely from beef.\u003c\/p\u003e\n\u003cp\u003eSEPP'Manufaktur's beef Kaminwurzen are made from 100% beef, stuffed into edible casings, lightly smoked, and aged for at least two weeks. The mild flavor of the beef combines with the typical smoky aroma of Kaminwurzen.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eArtisanally produced in South Tyrol\u003c\/li\u003e\n\u003cli\u003eLightly smoked\u003c\/li\u003e\n\u003cli\u003eRegular and strict checks throughout the entire production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy them\u003c\/h3\u003e\n\u003cp\u003eBeef Kaminwurzen are ideal for a classic South Tyrolean snack (Marende), served on a board with cheese, bread, and pickles; they are also perfect for a picnic during a mountain hike, with a view of the peaks.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eBeef, salt, natural flavors, dextrose, maltodextrin, antioxidants: ascorbic acid, sodium ascorbate; preservative: sodium nitrite.\u003cbr\u003e176 g of beef were used to make 100 g of finished product.\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1179 kJ \/ 280 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e14.1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturated fatty acids\u003c\/td\u003e\n\u003ctd\u003e5.6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e1.0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e0.9 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e35.8 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e3.9 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003eThe product complies with the microbiological criteria of Regulation (EC) 2073\/2005, as currently in force. It does not contain genetically modified organisms that must be declared on the label; no genetically modified materials were used in production (Regulations (EC) 1829\/2003 and 1830\/2003).\u003c\/p\u003e\n\u003cp\u003eImages are for illustrative purposes: as this is a natural product, its shape and appearance may vary.\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on deliveries in Italy for orders over € 99\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"3 pcs.-180g","offer_id":53916617769296,"sku":"1000991","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_Rind-Kaminwurzen.jpg?v=1793795957"},{"product_id":"kaminwurzen-biologici-3-pezzi-180-g","title":"Organic Kaminwurzen, 3 pieces (180 g)","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eOrganic Kaminwurzen, 3 pieces (180 g)\u003c\/strong\u003e: traditional smoked salami from South Tyrol, made with organic pork, to enjoy on a charcuterie board or during a hike.\u003c\/p\u003e\n\u003cp\u003eSEPP'Manufaktur's organic Kaminwurzen are made with organic pork, stuffed into edible casings, lightly smoked and aged for at least 2 weeks. They are then washed, dried and packaged.\u003c\/p\u003e\n\u003cp\u003eThey are rooted in organic farming, with animal husbandry that respects the needs of the species and allows the animals to follow their natural behaviors.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHandmade in South Tyrol\u003c\/li\u003e\n\u003cli\u003eLightly smoked\u003c\/li\u003e\n\u003cli\u003eRegular, rigorous checks throughout the entire production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy\u003c\/h3\u003e\n\u003cp\u003eIdeal for a traditional South Tyrolean snack board (Brettlmarende) with cheese, bread and pickles, or for a picnic during a mountain hike.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ePork*, salt, spices*, dextrose*, antioxidants: ascorbic acid, sodium ascorbate; herbs*, preservative: sodium nitrite; edible pork collagen casing. 176 g of pork** were used to make 100 g of finished product.\u003c\/p\u003e\n\u003cp\u003e* From controlled organic farming\u003cbr\u003e** Meat origin: Austria\u003c\/p\u003e\n\u003cp\u003eOrganic control code: IT BIO 013\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1785 kJ \/ 427 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e32,8 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturated fatty acids\u003c\/td\u003e\n\u003ctd\u003e13,3 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e0,7 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e0,6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e30,5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e3,8 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eVacuum-packed: do not damage the packaging; store in a cool place at a maximum temperature of 22 °C.\u003c\/p\u003e\n\u003ch3\u003eOther information\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMicrobiological parameters\u003c\/strong\u003e: the product complies with the microbiological parameters of Regulation (EC) 2073\/2005, as currently in force.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGMOs\u003c\/strong\u003e: the product does not contain genetically modified organisms that must be declared on the label; no genetically modified materials were used in production (Regulations (EC) 1829\/2003 and 1830\/2003).\u003c\/p\u003e\n\u003cp\u003eResponsible food business operator (Regulation (EU) 1169\/2011): SEPP'Manufaktur, Gerberweg 2C, 39025 Naturno (BZ), Italy.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eImages are for illustrative purposes: as this is a natural product, its shape and appearance may vary.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders over € 99 for deliveries in Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"3 pcs.-180g","offer_id":53916618457424,"sku":"1000999","price":11.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_BIO-Kaminwurzen.jpg?v=1793795956"},{"product_id":"coppa-premium-350-g","title":"Premium coppa, 350 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003ePremium coppa, 350 g\u003c\/strong\u003e: dry-cured pork coppa (Nackenspeck), lightly smoked and aged for about 10 weeks, to be sliced very thinly.\u003c\/p\u003e\n\u003cp\u003eSEPP'Manufaktur's coppa, also called Nackenspeck, is made from pork neck (Vulkanland pork bearing the AMA quality seal). Traditionally, the meat is dry-cured with salt and natural spices, lightly smoked and aged for about 10 weeks. It is then washed, dried and packaged.\u003c\/p\u003e\n\u003cp\u003eThe outside is dry and reddish-brown, while inside the meat is deep red and marbled with fat. This specialty is a must-try for connoisseurs.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eArtisanally produced in South Tyrol\u003c\/li\u003e\n\u003cli\u003eDelicate aroma with a light smoky fragrance\u003c\/li\u003e\n\u003cli\u003eAging: 10 weeks\u003c\/li\u003e\n\u003cli\u003eStrict, regular checks throughout the entire production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eSEPP'Manufaktur recommends slicing the coppa very thinly, like carpaccio, and topping it as desired with Parmesan, arugula, olive oil and, optionally, balsamic vinegar. Coppa is also delicious as a cold cut.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ePork (Vulkanland pork bearing the AMA quality seal)*, salt, spices, dextrose, sugar, antioxidant: sodium ascorbate; preservatives: sodium nitrite, potassium nitrate, smoke.\u003c\/p\u003e\n\u003cp\u003e* Meat origin: Austria.\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1482 kJ \/ 355 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e23,6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturates\u003c\/td\u003e\n\u003ctd\u003e9,4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e1,1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e0,9 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e34,6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e4,6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003eThe product complies with the microbiological criteria of Regulation (EC) 2073\/2005, as currently in force. It contains no genetically modified organisms subject to mandatory labeling; no genetically modified materials were used in its production (Regulations (EC) 1829\/2003 and 1830\/2003).\u003c\/p\u003e\n\u003cp\u003eImages are for illustrative purposes: as this is a natural product, its shape and appearance may vary.\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders over € 99 for deliveries in Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"350g","offer_id":53916618522960,"sku":"1000961","price":15.7,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_Coppa.jpg?v=1793795955"},{"product_id":"salame-all-aglio-biologico-180-g","title":"Organic garlic salami, 180 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eOrganic garlic salami, 180 g\u003c\/strong\u003e: organic salami from SEPP'Manufaktur with a bold flavor, ready to slice and enjoy on a charcuterie board.\u003c\/p\u003e\n\u003cp\u003eAmong SEPP'Manufaktur's organic specialties, the garlic salami stands out for its intense flavor. Its aroma is bold yet pleasant, with notes of garlic that are never overpowering; this is why even those with more delicate palates enjoy it, and it is a delight for anyone who loves cured meats.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eArtisanally made in South Tyrol\u003c\/li\u003e\n\u003cli\u003eDelicately smoked\u003c\/li\u003e\n\u003cli\u003eRegular, rigorous checks throughout the entire production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eOrganic garlic salami is ideal for the classic South Tyrolean snack (Marende), served on a board with cheese, bread, and pickles; it is also perfect for a picnic during a mountain hike, with views of the peaks.\u003c\/p\u003e\n\u003cp\u003eRemove the inedible artificial casing before eating.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eOrganic pork*, salt, organic spices* (organic garlic 0.2%), organic dextrose*, antioxidants: ascorbic acid, sodium ascorbate; organic herbs, preservative: sodium nitrite.\u003cbr\u003e166 g of organic pork was used to make 100 g of finished product.\u003cbr\u003e* From controlled organic farming\u003c\/p\u003e\n\u003cp\u003eOrganic control code: IT BIO 013\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1693 kJ \/ 405 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e30,2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturated fatty acids\u003c\/td\u003e\n\u003ctd\u003e12,5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e1,3 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e1,0 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e28,8 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e4,1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eThe product is vacuum-packed and should be stored in a cool place at a maximum temperature of 22 °C; the packaging must not be damaged.\u003c\/p\u003e\n\u003cp\u003eThe product complies with the microbiological criteria of Regulation (EC) 2073\/2005, as currently in force. It does not contain genetically modified organisms that must be declared on the label; no genetically modified materials were used in its production (Regulations (EC) 1829\/2003 and 1830\/2003).\u003c\/p\u003e\n\u003cp\u003eResponsible food business operator (Regulation (EU) 1169\/2011): SEPP'Manufaktur, Gerberweg 2C, 39025 Naturno (BZ), Italy.\u003c\/p\u003e\n\u003cp\u003eImages are for illustrative purposes only: as this is a natural product, its shape and appearance may vary.\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders over € 99 for deliveries in Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"180g","offer_id":53916618490192,"sku":"1000998","price":11.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_BIO-Knoblauchsalami.jpg?v=1793795955"},{"product_id":"salame-con-cinghiale-180-g","title":"Wild boar salami, 180 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eWild boar salami, 180 g\u003c\/strong\u003e: South Tyrolean salami with 20% wild boar meat and an intense game flavor, to enjoy on a snack board.\u003c\/p\u003e\n\u003cp\u003eSEPP'Manufaktur's wild boar salami is made with 20% wild boar meat and the rest pork (Vulkanland pork with AMA quality seal). The salami is then stuffed into an artificial casing and air-dried. L'high proportion of wild boar meat makes it the ideal specialty for those who love the intense flavor of game, while the pork makes it succulent.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHandmade in South Tyrol\u003c\/li\u003e\n\u003cli\u003eRegular and rigorous checks throughout the entire production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eIdeal for a classic South Tyrolean snack board (Brettlmarende) with cheese, bread, and pickled gherkins, or for a picnic during a mountain hike.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRemove the artificial casing before consumption.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ePork (Vulkanland pork with AMA quality seal)*, wild boar meat (game), salt, spices, dextrose, flavorings, seasoning (corn-based), natural flavorings, antioxidant: sodium ascorbate; spice extract, preservative: sodium nitrite. 129 g of pork and 35 g of wild boar meat are used to make 100 g of finished product.\u003c\/p\u003e\n\u003cp\u003e* Meat origin: Austria\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1815 kJ \/ 432 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e34,4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturates\u003c\/td\u003e\n\u003ctd\u003e13,4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e2,2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e0,8 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e28,1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e4,6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eOther information\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMicrobiological parameters\u003c\/strong\u003e: the product complies with the microbiological parameters set out in Regulation (EC) 2073\/2005, as currently in force.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGMOs\u003c\/strong\u003e: the product does not contain genetically modified organisms subject to mandatory labeling; no genetically modified materials were used in production (Regulations (EC) 1829\/2003 and 1830\/2003).\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eImages are for illustrative purposes: as this is a natural product, its shape and appearance may vary.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders over € 99 for deliveries in Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"180g","offer_id":53916618654032,"sku":"1000973","price":8.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_Salami_mit_Wildschwein.jpg?v=1793795956"},{"product_id":"lonza-alle-erbe-di-montagna-bergkrauterstuckl-320-g","title":"Mountain-herb cured pork loin 'Bergkräuterstückl', 320 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eMountain Herb Loin \"Bergkräuterstückl\", 320 g\u003c\/strong\u003e: a lean, protein-rich pork loin specialty, coated with herbs and sliced into very thin slices like carpaccio.\u003c\/p\u003e\n\u003cp\u003eSEPP'Manufaktur's \"Bergkräuterstückl\" is made from pork loin, traditionally dry-cured with salt and natural spices, lightly smoked and aged for around 10 weeks. After aging, it is washed, dried, coated with herbs and packaged.\u003c\/p\u003e\n\u003cp\u003eIt is recognizable by its dry, reddish-brown surface covered in herbs; inside, the meat is deep red, with no visible fat.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHandmade in South Tyrol\u003c\/li\u003e\n\u003cli\u003eHigh in protein\u003c\/li\u003e\n\u003cli\u003eAged for around 10 weeks\u003c\/li\u003e\n\u003cli\u003eRegular, rigorous checks throughout the entire production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eThe producer recommends slicing the \"Bergkräuterstückl\" very thinly, like carpaccio, and seasoning it to taste with Parmesan, arugula, olive oil and, if desired, balsamic vinegar.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ePork (EU origin), salt, natural spices (0.2% herbs), food-grade gelatin (pork)*, dextrose, sugar, antioxidant: sodium ascorbate; preservatives: sodium nitrite, potassium nitrate.\u003c\/p\u003e\n\u003cp\u003e* Used for the coating\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1000 kJ \/ 237 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e9.1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturates\u003c\/td\u003e\n\u003ctd\u003e3.3 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e1.4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e1.2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e37.8 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e4.5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eAdditional information\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMicrobiological parameters\u003c\/strong\u003e: the product complies with the microbiological criteria of Regulation (EC) 2073\/2005, as currently in force.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGMOs\u003c\/strong\u003e: the product does not contain genetically modified organisms that must be declared on the label; no genetically modified materials were used in production (Regulations (EC) 1829\/2003 and 1830\/2003).\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eImages are for illustrative purposes only: as this is a natural product, its shape and appearance may vary.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders over € 99 for deliveries in Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"320g","offer_id":53916618588496,"sku":"1001040","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_Bergkrauterstuckl.jpg?v=1793795956"},{"product_id":"salame-di-manzo-ricco-di-proteine-180-g","title":"Beef salami, high in protein, 180 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eBeef salami, high in protein, 180 g\u003c\/strong\u003e: salami made from beef only, with a full-bodied flavor, aged for 5 weeks.\u003c\/p\u003e\n\u003cp\u003eSEPP'Manufaktur beef salami is made exclusively from premium beef, seasoned with a spice blend and gently processed. It is aged according to tradition to bring out the natural aroma and bold flavor of the beef without masking it; during this process, the raw salami develops its authentic taste.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAged for 5 weeks\u003c\/li\u003e\n\u003cli\u003eHandmade in South Tyrol\u003c\/li\u003e\n\u003cli\u003eStrict, regular checks throughout the entire production process\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eBeef salami is ideal for a classic South Tyrolean snack (Marende), served on a board with cheese, bread and pickles; it is also perfect for a picnic on a mountain hike.\u003c\/p\u003e\n\u003cp\u003eRemove the artificial casing before eating.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003eBeef, salt, natural flavors, dextrose, flavor extract, spice extract, sucrose, antioxidant: ascorbic acid; preservatives: sodium nitrite, potassium nitrate.\u003c\/p\u003e\n\u003cp\u003e163 g of beef were used to make 100 g of finished product.\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1124 kJ \/ 267 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e13,1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturates\u003c\/td\u003e\n\u003ctd\u003e5,2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e2,3 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e0,9 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e33,3 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e4,8 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003eThe product complies with the microbiological criteria of Regulation (EC) 2073\/2005, as currently in force. It does not contain genetically modified organisms subject to mandatory labeling; genetically modified materials were not used in production (Regulations (EC) 1829\/2003 and 1830\/2003).\u003c\/p\u003e\n\u003cp\u003eImages are for illustrative purposes only: as this is a natural product, its shape and appearance may vary.\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders over € 99 for deliveries in Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"180g","offer_id":53916618785104,"sku":"1000975","price":11.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_Rindssalami.jpg?v=1793795956"},{"product_id":"speck-alto-adige-igp-baffa-intera-4-5-kg","title":"South Tyrolean Speck PGI 'Whole side', 4,5 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003e\u003cstrong\u003eSouth Tyrolean Speck PGI \"Whole Slab\", 4.5 kg\u003c\/strong\u003e: a whole slab of speck, aged for 6 to 8 months and naturally smoked, to be sliced very thinly.\u003c\/p\u003e\n\u003cp\u003eSouth Tyrolean Speck bears the Protected Geographical Indication (PGI) label, reserved for specialties that meet very strict criteria. The speck must be made from the hind leg using traditional methods; the South Tyrolean Speck Consortium regularly checks that the quality criteria are met. SEPP'Manufaktur speck stands out for its distinctive, authentic taste.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAging: 6-8 months\u003c\/li\u003e\n\u003cli\u003eHandmade in South Tyrol\u003c\/li\u003e\n\u003cli\u003ePGI label (Protected Geographical Indication)\u003c\/li\u003e\n\u003cli\u003eNaturally smoked with beechwood chips\u003c\/li\u003e\n\u003cli\u003eRegular, rigorous checks throughout the entire production process\u003c\/li\u003e\n\u003cli\u003eSince the whole slab is not sliced, plastic wrap packaging can be avoided\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eHow to enjoy it\u003c\/h3\u003e\n\u003cp\u003eSpeck is best enjoyed sliced as thinly as possible against the grain, as this gives it the right texture.\u003c\/p\u003e\n\u003ch3\u003eIngredients\u003c\/h3\u003e\n\u003cp\u003ePork (EU origin), salt, spices, dextrose, preservatives: sodium nitrite, potassium nitrate.\u003c\/p\u003e\n\u003cp\u003eSmoked with beechwood; store in a cool place.\u003c\/p\u003e\n\u003ch3\u003eNutritional values per 100 g\u003c\/h3\u003e\n\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e1234 kJ \/ 295 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e19 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which saturated fatty acids\u003c\/td\u003e\n\u003ctd\u003e6.6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e0.5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eof which sugars\u003c\/td\u003e\n\u003ctd\u003e0.5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e31 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalt\u003c\/td\u003e\n\u003ctd\u003e3.4 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003cp\u003e\u003cem\u003eImages are for illustrative purposes only: as this is a natural product, its shape and appearance may vary.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003eFree shipping on orders over € 99 for deliveries in Italy\u003c\/strong\u003e\u003c\/p\u003e","brand":"SEPP'Manufaktur Südtirol","offers":[{"title":"4.5kg","offer_id":53916618752336,"sku":"1000916","price":113.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/SEPP_Manufaktur_Sudtiroler_Speck_g.g.A._Ganze_Hamme.jpg?v=1793795955"}],"url":"https:\/\/naturabioitalia.com\/en\/collections\/sliced-cold-meat.oembed?page=3","provider":"Natura Bio Italia","version":"1.0","type":"link"}