Cured meats – Grigio del Casentino

Cured pork loin

xbrain — Mon, 03 Oct 2022 09:25:14 +0000

Pork loin is a tender, unique cut. Our cured pork loin has a great taste balance, thanks to the perfect proportion between the lean meat and the fat, which melts in your mouth and becomes even more tasty thanks to the seasoning. An extraordinary alternative to ordinary cured pork neck or sirloin.

Meat, spices, herbs and time: these are the only ingredients of our cured pork loin. We use such a healthy, natural and noble raw material that we do not need to adjust any flavor or hide a flaw.

Pork neck

xbrain — Mon, 03 Oct 2022 09:20:06 +0000

Together with blessed eggs, pork neck was the prince of traditional Easter breakfast. This cold cut is sweet, tender and smooth. It is not particularly savory or “aggressive”, therefore it is perfect for an innovative breakfast plateau.

Our traditional pork neck is unique. It has a good proportion of rich, tender and tasty fat, which makes every slice smooth and juicy. The color of this meat is special too because it is totally natural, very different from the bright red of industrial products, full of additives and artificial dyes.

Pork jowl

xbrain — Mon, 03 Oct 2022 09:19:04 +0000

Pork jowl, essential for some of the biggest courses of Italian culinary tradition, is a cold cut with a bold flavor, which we masterfully season and cure in humidity and climate-controlled cellars for 90 days at least.

Fat and lean meat are always in different proportions: our pigs live in a semi-free range throughout all the seasons of the year and the amount of fat in their meat changes according to their feeding. Every pork jowl is unique, such as the animal was.

Pork leg – 18 months

xbrain — Mon, 03 Oct 2022 09:17:07 +0000

Grigio del Casentino cured leg is a precious cold cut, which we cure for 10 months at least in humidity and climate-controlled cellars. Thanks to extensive breeding and natural feeding, this meat, which we treat with passion and respect, tastes of pure nature.

To produce our cured leg we do not use nitrite or nitrate, because we chose to rely on time, which rewards us with an amazing curing, with no tricks or compromise. With no bone and available both as a whole or in chunks to avoid any waste, our cured leg offers you the best taste experience in every slice.

Pork fatback

xbrain — Mon, 03 Oct 2022 09:16:29 +0000

Grigio del Casentino fatback, obtained from the fat between the neck and the shoulders or from the cut between the pork belly and the sirloin, is an exceptional cold cut. You can enjoy it simply as it is, with a slice of bread, or in traditional recipes like Tuscan soups, where it spreads all of its unique flavor.

Pork fatback is firm and compact and becomes more and more smooth with curing. In our humidity and climate-controlled cellars, we season it with herbs until it achieves the perfect taste, the outcome of skilful care and an exceptional raw material.

Pork belly

xbrain — Mon, 03 Oct 2022 09:14:54 +0000

In our pork belly you can easily taste all the nature and the tradition of the Casentino valley. Our Grigio del Casentino pigs are free to feed on what woods have to offer and this makes their meat – especially the fat – extremely tasty and savory. In our pork belly we only add a pinch of salt because this meat is just perfect already, nothing else needed.

Pork belly is an historic product in Tuscany, where it was the typical dinner of many farmers’ families together with a slice of sciapo (unsalted) bread. Today, pork belly can be used in a thousand different ways, in the classic platter as well as for the preparation of sauces and gravies. If you are looking for an unforgettable culinary experience, however, we advise you to taste it alone, just as it is.

Salami

xbrain — Mon, 03 Oct 2022 09:14:13 +0000

There’s one unquestionable rule: for an excellent salami it takes excellent meat. Light years away from the industrial products, for our Grigio del Casentino salami we only use selected meat from our pigs, no tricks or compromises. If the curing does not turn out to be perfect – and it can, since it is an artisanal process – we do not use chemicals to fix what humidity and temperature could not do.

The fat, about 15% of the total weight, is mostly hand-cut lard, thicker and tastier than the fat contained in meat. The color is genuine and sincere: it is the natural color of meat, with no trace of dyes.

Dry sausage

xbrain — Mon, 03 Oct 2022 09:12:41 +0000

Our dry sausages are precious cold cuts stuffed in a natural gut. Thanks to an accurate, traditional curing, they release the unique aroma that seasonings and Grigio del Casentino meat combine to create. As it is for their fresh “sisters”, the meat is coarsely grounded according to the tradition of the Casentino valley. No tricks: these sausages have no secrets. Our products are healthy and genuine, produced with a special meat that doesn’t need anything but a pinch of spice.

Traditionally, dry sausages were just a way to save the fresh sausages left, which were hung up in the kitchen to mature, releasing their enticing aroma. Our sausages are true delicacies for gourmet sandwiches or mixed cold cuts appetizers.

Wild fennel salami

xbrain — Mon, 03 Oct 2022 09:10:21 +0000

Our sbriciolona is a traditional product. We only cut it by knife – never with the slicer! – and we serve it in thick or very thin slices, so thin they crumble apart. Its taste is more delicate than the classic salami, its texture is extremely tender and the fennel aroma is intense but perfectly balanced with the meat. A true poem, 100% traditional Tuscan.

For our sbriciolona we only use selected cuts from our semi-free range bred pigs. Flavors blend in every slice and we could use less valuable meat – as many butchers do – or chemical additives to control curing – as a lot of butchers do – and nobody would even notice it. But that’s not how we work: we aim to promote an ethical, sustainable meat consumption, no compromise. Our sbriciolona is the proof we’re right.