Small Salami

Indispensable on every table, the king of Tuscan sausages. Following a tradition lost in centuries past, our salami is made using pork shoulder and the trimmings of the other cuts (including the more noble ones such as the prosciutto), ground fairly finely together with the fat from the rump. Part of the fat is diced by hand and added together with whole peppercorns to give it its unmistakable look: intense ruby red colour, mixed aroma of black pepper and garlic, a bold, very intense flavour balanced in its saltiness by the noble fat.

Naturally cured without forcing, it is not sold before 3/4 months from production; the timing varies depending not only on the size of the salami but also on the outside climate.

It lends itself to pairings with fresh or aged cheeses, simply laid on “sciapo” (unsalted) Tuscan bread, but also inside meatballs or meatloaf to give a rustic, spicy taste. For those who want to dare, we suggest pairing it with fresh fruit such as figs, grapes or pears.

Traditionally it was said that a slice of salami should be able to stand up on its own on the chopping board, meaning that it should not be sliced thinly.