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The lard is obtained from the fat part of the pigs back. The secret to obtaining this soft and pleasant product is to carefully choose the best quality meat. The chosen meats are then carefully massaged with coarse salts and natural spices. The lard is then left to rest for at least 6 months during which the spices released penetrate their aroma into the meat. The result is a product with a fine taste and flavor that can be enjoyed alone or on warm tuscan bread. It is also used to prepare many typical Tuscan dishes.
The cheek is salted for 7 days and flavored with pepper, garlic and salt. After 2 months of seasoning it is ready to be consumed. It has a mild taste yet is flavorful with aromas. It is excellent thinly sliced and eaten raw however it is most importantly a staple in our kitchen when preparing typical Tuscan dishes such as amatriciana and carbonara pasta. It is sold in sizes of 1,500 kg or in vacuum packs of 400 grams.
The Sbriciolona from “Cinta Senese DOP” pork is produced with the bacon meat. The cheek and capocollo of the Cinta Senese DOP is finely minced and flavored with salt, garlic, pepper and wild fennel seeds. After aging about 2 months it is naturally ready for consumption and sold in sizes from 0,800-1,500 kg.
The best selection of our extra virgin olive oil are bottled as “Laudemio.” The Laudemio Consortium is approved by a rigorous panel for every single batch of oil.
LAUDEMIO is a top quality oil, broad nosed and clean, reminiscent of grass and artichoke. The taste can be appreciated for the aromatic intensity and the final spice note which enhances the flavor.
To create extra virgin olive oil, the processing is done at the farm olive mill within 24 hours after harvest. The oil is obtained immediately and filtered to preserve its excellent organoleptic and nutritional quality. It has a very low acidity, expressed as oleic acid 0.15%, a great content of polyphenols (300mg / lt.) and a consistent level of tocopherols (280 mg / lt.) The oil has a herbaceous fruity flavor that recalls olives. The taste is appreciated immediately with a strong fruity flavor and a hint of spice at the finish.
The Extra virgin organic olive oil from the Fattoria San Michele a Torri is made from a blend of Frantio and Moraiolo olives. There is also a small percentage of Leccino, Pendolio and Cerretana olives present. The olives are harvested at the right stage of ripeness which generally coincides with the end of October beginning of November. The processing is done at the farm olive mill, and within 24 hours of collection, the oil is obtained and filtered to preserve its excellent organoleptic and nutritional quality. It has a very low acidity, expressed as oleic acid .15%, polyphenols (470 mg / lt) and allocation of tocopherols (225 mg / lt). It has a herbaceous, fruity bouquet scent and a taste that is appreciated immediately with fruity spicy notes.
Our spelt has been cultivated in Tuscany since ancient times. Unlike modern grains our spelt has a lower content of gluten and a higher volume of vitamin and minerals. Before the wheat is marketed it undergoes the process called “perlatura”, where the grain is removed from the husk allowing it to absorb water faster, speeding up the cooking time. Our spelt requires 20 minute cooking time in boiling water. It is great for soups and salads and is sold in 500g packages.