Tuscan salame produced with thighs, loins and shoulders of Italian pigs; the fat parts come from the backs.
Texture is compact and intense red coloured, lard is white and coarsly cutted
TASTE Intense, slightly salty and aromatic.
At least 30 days.
Salumificio Meoni - Montale (PT).
The most typical sign of Salame Toscano is a clear evidence of cubes of lard.
To be enjoyed with unsalted bread or a generous glass of Chianti wine.