Today, Tuscan cuisine’s classic antipasto consists of various types of crostini (especially liver) and sliced. Among the cuts are traditional salami, ham, and sausages, but beyond this, they have produced in Tuscany more other features such as lard, finocchiona, biroldo, the brawn, and the pitcher.
Tuscan ham is seasoned for a long, savory, and well “peppery.” Therefore, it is tasty and dry, very different from all other Italian hams, even the most “noble.” The tradition excludes the use of the slicer, “a ham that is cut by hand with a sharp knife, sliced not too thin, without discarding the fat, because well-seasoned, it melts in your mouth …”
Finocchiona is prepared with the meat of the pork belly (that is also used to prepare bacon or pitcher) seasoned with various spices, long pepper, garlic, red wine, and fennel seeds, which is a bit ‘everywhere, especially meadows in the hinterland of all the sea coasts.
All are roughly the past, mixed thoroughly, then salted and bagged adequately in the “gourd,” i.e., in the gut. After about six months of seasoning, finocchiona is ready to slice and enjoy. But whether it is cut by hand and with the slicing, the slices should be thick to prevent sbriciolino. The taste is delicious.
The sausage (like lard and bacon) is eaten raw with some brown bread slices (preferably baked in wood) and a valuable ingredient in cooking. The sausage makes himself a great risotto, a tasty pasta sauce, and then what would the beans with sage without the link? It seems that it is mainly designed to make proud the beans to enhance the kebabs’ flavors.
Is prepared with a mixture of meat taken from the shoulder and belly of pork, seasoned with salt, pepper, garlic, and stuffed into pig gut. Subsequently, the core is “squeezed” about every fifteen centimeters with twine and formed as delicacies; sausages in various Tuscany parts are called Cornocchio.
It is advisable to eat fresh and spread on bread without salt Altopascio, or roasted over coals or creamy gratin on toast made by a little ‘stracchino.
Various parts of the pig are used to produce to make ammazzafegato, including the striated muscles, liver, tongue, spleen, heart, and kidneys.
Barbina is a sausage made from the throat muscles of the pig. It has a pear shape and a rind on the lower surface.
It has the characteristic shape of the sausage is soft, red, with a strong taste of fennel.
Biroldo di Lucca:
Sweet blood pudding with pine nuts, spices, and, sometimes, raisins.
Biroldo delle Alpi Apuane:
Traditional salami is typical of the province of Massa Carrara, produced between September and April.
Biroldo della Garfagnana:
Traditional Tuscan meat curing product, especially from Garfagnana and Versilia
Biscotto di salsiccia di Sorano:
The sausage biscuit Sorano is a sausage-shaped tube 3 cm in diameter and 50 cm in length connected at both ends, in turn, joined together.
Boccone al fungo porcino di Coreglia:
It’s a sausage stuffed into casings kid, made with only meat ham and small doses of salt and finely crumbled dried porcini mushrooms.
The Bonzola looks like a small bag from a calf’s bladder inflated and dried in the sun, contained in the pure fat and meat from pork, minced coarsely, all flavored with spices natural flavorings (garlic, pepper, catmint, and thyme).
Budelluzzo di Grosseto:
The budelluzzo is produced by drying and treating the outside of pork intestines (from duodenum appendix).
Buristo, Mallegato pisano, Mallegato livornese, Sanguinaccio:
It ‘a sausage made of pork cooked to be eaten sliced and grilled.
Cacciatorini sausages are popular for their characteristic taste and small size, which is quickly seasoned and can always be consumed fresh since devoured one at a time.
Capocollo tipico Senese:
Elongated cylindrical shape, aroma, and taste strongly characterized by spices’ presence are packaged in the net or straw.
Dried salami-like bars of cured boar or beef.
The costolaccio is derived from pork’s cost or a cut of 8 / 10 kg with attached ribs. It tastes very spicy.
The strip is folded bacon with rind, soft consistency, and the strong scent of spices. It is produced in two versions, rolled and tied with string or sewn with string and sealed between two wooden boards.
Fegatelli sott`olio (o sotto strutto) toscani
The livers, chopped, have a dark brown color, intense flavor, and firm texture. Are packed in oil or lard in glass jars.
Fegatello di maiale macinato pisano
The neck, ham, and liver are cut, crushed, and wrapped in net pork with fennel and then cooked in clay pots with lard.
Finocchiona is a wonderfully full spiced meat. The Chianti within it is apparent, and the fennel gives it that little zing that I like in all of my cured meats. It would make a generous antipasto, and it’s best sliced not too thinly, served with saltless Tuscan bread.
After trimming, the parties (cheeks) are placed on wooden planks and then add salt and pepper. For the season, the pillow is hung in suitable housing.
Lardo di Colonnata IGP:
Lard rubbed with spices, placed in a salt brine in marble tubs, and aged; eaten raw.
It’s a typical Tuscan product from the province of Livorno, a sausage stuffed into casings, cooked to be eaten, sliced, and grilled.
It’s a typical Tuscan product of San Miniato and Volterra’s area, a sausage stuffed into casings, cooked to be eaten, sliced, and grilled.
Pork Liver sausage; flavored with orange zest, pine nuts, raisins, and sugar when sweet—a must on Carnevale tables.
Mortadella di Trequanda:
The lean pork shoulder and ham trimmings are ground finely and add to about a fifth of hard fat cut into cubes. The mixture is packed into the gourd and tanning of ox.
Pork sausage spiced with black pepper; aged over 1 month.
Pancetta (or Rigatino):
Unsmoked bacon; served raw as an antipasto or cooked.
Prosciutto del Casentino:
The taste is fragrant with a mild right flavor. The aroma is penetrating. There is more or less intense the smell of smoke, and the flavors are given special manufacturing techniques and seasoning. Slice cut looks deep red with an adequate amount of fat very compact.
Prosciutto di Bardotto:
Made from the thigh of a “hybrid” pig born from the union of a sow and a wild boar.
Prosciutto di Cinghiale:
Intensely flavorful wild boar ham; usually sold with the bristle still on.
Prosciutto Toscano DOP:
Tuscan ham, smaller and saltier than that from Parma and San Daniele; best cut with a sharp knife.
Salame Toscano (Tuscan salami):
Pork salami; sometimes flavored with garlic.
Soppressata toscana (o capofreddo o capaccia):
Traditional sausage is produced throughout the region, especially in autumn and spring, with a particular reputation for soppressata in Arezzo and Siena provinces.
Soppressata (or Testa in Cassetta):
Various pork cuts are ground, spiced, stuffed into casings, and pressed under weights, then aged.
Soppressata di sangue:
It’s a salami traditional of the province of Pisa. It‘s a baked dough product made from blood and lean pork (trimmings, shoulder, skin, head sucks) boiled, spiced with pepper, red pepper, nutmeg, cinnamon, ground, stuffed into pig gut sac.
The vergazzata is a bacon that is seasoned paving in marble basins.
Zampone bagging you get different parts of the pig in the skin of the leg.
Beef fat (1 / 3) and thin (2 / 3) of coarsely minced pork are seasoned with a high proportion of salt and spices, stuffed in the gut more significantly. The slices are then huge and can reach twenty-five centimeters in diameter.