The history of this deli meat is really ancient: we find the first writings on Tuscan salami in the Natural History of Pliny the Elder who praises the meats produced in this beautiful region.
The salami Toscano comes in a natural casing, tied by hand, with the classic bean shape. The fine-grained slice is decorated with diced fat cubes, the meat is a nice deep red with peppercorns dotting the slice. The aroma is inviting and upon tasting a harmony of matured, sweet and flavourful meats is released, where delicate notes of pepper and garlic for a taste of great character can be recognised.
Remove the moulds, then remove the casing and cut into thin slices in a slicer. Arrange slices on the plate in a wavy, fluffy pattern.
Pairing and Wines
Tuscany really offers a lot to the world of wine, so if you want to stay in the territory, let's uncork a Brunello di Montalcino or a Montepulciano, to get to Chianti: all well-structured red wines that express the pleasantness of the terroir. If the preference is for white wine, we indicate the Vernaccia di San Gimignano capable of well balancing the strong taste of the Tuscan salami.
The salami Toscano acquires pleasantness accompanied by semi-seasoned and seasoned pecorino and “silly bread” (saltless). Excellent also in combination with vegetables, fresh figs and other fruit.