{"product_id":"tartare-di-chianina-igp-200-g","title":"Chianina IGP tartare, 200 g","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eTartare is a dish that tells the story of meat without filters: no cooking, no heavy sauces, no tricks. \u003cstrong\u003eChianina IGP VBAC Tartare\u003c\/strong\u003e is the certified version: beef from the Chianina breed, Vitellone Bianco dell'Appennino Centrale IGP, hand-cut with a knife in a 200g portion. Just the purity of an indigenous Tuscan cattle breed with verifiable European certification.\u003c\/p\u003e\n\u003ch2\u003eWhy Chianina IGP makes the best tartare\u003c\/h2\u003e\n\u003cp\u003eChianina has historically been the ideal beef breed for tartare for three specific technical reasons. First: the meat is naturally lean, with intramuscular fat evenly distributed, no sinew, and no excess connective tissue to compromise the raw texture. Second: the bright ruby-red color of certified IGP young Chianina is not just aesthetic; it indicates freshness and the quality of the meat's oxygenation, critical factors in raw tartare. Third: Chianina's flavor profile is clean and distinct, without the metallic or liver-like notes that lower-quality generic beef has, especially when raw. VBAC IGP certification guarantees the breed, region, and production method, verified by an independent body.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBreed\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eChianina IGP VBAC, Vitellone Bianco dell'Appennino Centrale\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCertification\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eEuropean IGP, verified by an independent body\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHand-cut with a knife, artisanal preparation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eValdichiana, Tuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFormat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e200 g per portion\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eConsumption\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRaw or seared, within 24h of opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e+2\/+4°C · consume by the date indicated on the label\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to serve Chianina IGP Tartare\u003c\/h2\u003e\n\u003cp\u003eChianina doesn't need to be hidden; the seasoning should enhance it, not cover it. Two approaches:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNatural tartare, the Tuscan way\u003c\/strong\u003e: shape the 200g portion into a disc. Simple seasoning: coarse sea salt, freshly ground black pepper, and a drizzle of Chianti Classico DOP extra virgin olive oil. Nothing else. Chianina has a complex enough flavor to stand on its own. If you want to add something: a wild rocket leaf, a few shavings of aged Pecorino Toscano DOP, and four rinsed capers. The egg yolk is optional; Chianina doesn't need sweetening.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeared tartare, for those who love contrast\u003c\/strong\u003e: use a very hot, dry cast-iron pan and cook for 20-30 seconds per side over high heat. The caramelized crust on knife-cut Chianina is one of the great contrasts of contemporary Tuscan cuisine: a warm, browned exterior and a raw, fresh interior. Season only after searing.\u003c\/p\u003e\n\u003ch2\u003eSame breed, other cuts\u003c\/h2\u003e\n\u003cp\u003eIf you love Chianina IGP, explore the full certified selection: Chianina IGP VBAC Burger for the grill, Chianina IGP VBAC Ground Beef for certified ragù, and Chianina IGP VBAC Fillet for the finest cut.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eFor plain tartare: young Chianti Classico or Vernaccia di San Gimignano. The former's lively tannins or the latter's mineral freshness cleanse the palate of the richness of raw meat without masking its aromatic profile. For seared tartare: Morellino di Scansano or Rosso di Montepulciano, wines with more structure that stand up to the caramelized crust.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the VBAC IGP certification?\u003c\/strong\u003e\u003cbr\u003e\nIGP is the European certification for Protected Geographical Indication. VBAC stands for Vitellone Bianco dell'Appennino Centrale, the specification that protects the Chianina breed by guaranteeing certified cattle, an Apennine Tuscan rearing area, and artisanal production methods, verified by an independent third party.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs raw tartare safe?\u003c\/strong\u003e\u003cbr\u003e\nChianina tartare is made with fresh, certified-quality meat in an artisanal butcher shop with professional hygiene controls. As with all raw meat, it should be eaten within 24 hours of opening, kept at +2\/+4°C, and never left at room temperature. Immunocompromised people, pregnant women, and young children should avoid eating raw meat.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"200 g","offer_id":53916216099152,"sku":"TART-CHIAN-200GR","price":8.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/tartare-chianina-igp-vbac-battuta-coltello-salumeria-toscana.webp?v=1793790959","url":"https:\/\/naturabioitalia.com\/en\/products\/chianina-igp-beef-tartare-200-g","provider":"Natura Bio Italia","version":"1.0","type":"link"}