Homemade traditional Tuscan pork sausages (salciccia) and salami

Tuscany holiday home Podere Tegline
























Making traditional Tuscan pork sausages (salciccia) and salami


Making Tuscan sausages and salami
Making Tuscan sausages and salami
- the results of our work!

The month of January is the month most suitable for the production of ham, salami and sausages. On our farm we breed pigs to be turned into sausages and salami for family use and for the benefit of our guests. The tradition of these Tuscan delicacies originates from Lombard culture. This was combined with traditional Tuscan and Umbrian cuisine that was developed mainlyduring  the Middle Ages when pigs of the Cinta Senese breed were raised in the wild in the holm oak forests of the Chianti region, where they fed mainly on acorns. The meats that are most welcomed are ham (prosciutto), salami, sausages (salsiccia), neck (capocollo), finocchiona, guanciale, rigatino, soprassata and lardo. The cold, calm days of January produce a small amount of these excellent traditional Tuscan pork delicacies: you may taste them here at Podere Tegline!!

Tuscan lard
Tuscan lard (lardo)
























Giovanni Talluri

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