Showing 25–36 of 42 results
Vines: Produced mainly from Sangiovese, Canaoilo, Colorino and Merlot.
Appearance: Ruby red with good consistency and purple reflections.
Aroma: Intense and persistent with Fruity, winey and floral nuances.
Taste: This wine is soft with a lively freshness of pleasant tannins.
Pairings: Suitable for all dishes. It matches very well with many appetizers thanks to an interesting olfactory appearance with well- marked fruity and floral scents. For example Tuscan crostini with pate or salami and cheese would be a perfect combination. It pairs best with tasty meat sauces such as amatriciana or carbonara for the first course and with roasted meats such as roast beef for second courses.
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 in vacuum packs of 400 grams.
The bacon is salted for 7 days with salt, pepper and garlic. After 2 months of seasoning it is ready to be consumed. It has an intense savory taste filled with aroma. It is great thinly sliced for bruschetta and also used frequently as a staple ingredient for amatriciana and carbonara pasta. It is sold in vacuum packs of 400 gr.
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 of 0,500 kg.