Salame alla Cipolla di Certaldo - L'Orto Sotto Casa

Characteristics of the cured meat

It has an elongated cylindrical shape with the characteristic and natural autochthonous mycetic flora developed on the surface of the natural casing during maturation.
It is characterized by a dark red color with white fat and a consistent but crumbly structure when cut from which it derives the name; the intense and pleasant aroma of the Certaldo onion that can be felt at the end makes this cured meat incomparable in taste and flavour.

Curing

The mixture is stuffed into natural or synthetic casings and left to mature in a cool, dry environment, after being stewed and dried, for a period of at least 4 weeks.

Working techniques

The mixture is made of finely chopped lean meat and fat exclusively from Tuscan pigs raised in the wild. During kneading, salt, pepper and dried Certaldo's onion are added to give the product its unmistakable flavour. Once stuffed into natural or synthetic casings, the product is tied by hand and seasoned to develop its typical aroma and flavour.

Method of conservation

To be kept in a cool and dry place. Once sliced, store in the refrigerator (0 ° / + 4 °).