Category: Charcuteries and Salami

Mallegato

Mallegato

Mallegato, Biroldo, Buristo

It is a typical Tuscan sausage. Its name varies depending on the location. Originally it was consumed to be a source of iron and protein, therefore an empirical remedy in cases of various deficiencies and weaknesses. It is made with blood and lard of pork, sultanas, garlic, salt and spices cooked and ground, stuffed into the stomach of the pig.

Pork lard

Pork lard

Pork lard

Pork lard is pickled with rosemary, juniper berries, garlic, cloves, cinnamon and pepper covered with Volterra salt. After 6 months:
– white to slightly pink
– with a fragrant smell of aromatic herbs and spices,
– with a delicate and tasty flavor at the right point.

Finocchiona

Finocchiona

Photo: Helge Høifødt

Finocchiona

Finocchiona is very similar to salami, but with a smoother mixture, enriched with seeds of fennel and sprinkled with red wine. It is a soft kind of salami, usually prepared with lean and fat mass of the belly pig, which has been rough-cut, giving a coarse texture. It is salted flavoured with seeds of fennel, pepper, garlic and red wine. It is liable to be eaten as a starter, accompanied with Tuscan unsalted bread and a good red wine.

Local Ham

Local Ham

Local Ham

The production of the Local Ham has been made possible by the completely respect of the food culture tradition. Pigs are chosen only if they are born, raised fattened and slaughtered in Tuscany and in the nearest regions of central and north Italy. The processing, exclusively of fresh meat (shall not be used frozen meat or others maintenance treatments), is made only at our butcher. The dry salting is made by sea salt, pepper and typical Tuscan natural aromas. Taste is the characteristic result of the already famous Prosciutto Toscano DOP.

Ham is one of the most valued and flavoured salami of the Tuscan tradition. It is easily digestible and rich in protein; its taste is full, harmonious and rich in aromas. Balestri butcher’s ham is produced by fresh rear haunches of the pig chosen from local breeding, weighing not less than 10 kilos. It is trimmed and salted with a mixture of salt from Saline di Volterra, pepper, garlic and natural flavours (cinnamon and nutmeg).
The curing is done in a well-ventilated area for about 10/12 months. Once ready, ham is cut in a quite thickly slices and consumed as appetizers, with figs or melon, salads; as main meal or accompanied by focaccia bread or as an ingredient for pizza. Local Ham is typical of the Tuscan tradition but well known and appreciated throughout Italy.

Tuscan Bacon (Rigatino)

Tuscan Bacon (Rigatino)

Tuscan Bacon (Rigatino)

Classic Tuscan Bacon, or Rigatino, is derived from pork belly and it is flavoured with garlic, salt and pepper and it is ready to eat after approximately four months; the different textures depend on the ageing times.

The peculiarity of this product is linked to his flavour characteristics as well as the technique, remained basically unchanged compared with the ancient original recipe. It is consumed as starter, accompanied by bread, cheese and red wine; or grilled accompanied by a fresh salad, bread or in addition to the starter.

Tuscan salami

Tuscan salami

Tuscan salami

The Salame Toscano, or Tuscan salami, well known and appreciated throughtout Italy, it is a salami with delicate and savoury taste. Salame Toscano is made by the processing of certain parts of the pig, in particular the lean meat is derived from leg and shoulder while the fat fraction is made from the back of the pig.

Tuscan Soppressata

Tuscan Soppressata

Tuscan Soppressata

The typical taste of the Soppressata is given by the processing, an ancient traditional recipe unchanged over time, as well as the peculiarities of raw materials used: pig’s head, spices and lemon peel. To taste this salami at its best, remove from the fridge two hours before serving. It is usually consumed with unsalted Tuscan bread and a robust red wine.

Balestri Butcher produces the soppressata according to the typical Tuscan recipe, enhanced by the genuineness and quality of the raw materials used.