Salame rustico al Tartufo - Tognetti

Characteristics of the cured meat

The truffle salami made from Rustico di Montaione is characterized by a consistent and compact structure, a strong and intense perfume and a dark red color with white fat. It has a savory, very aromatic taste, with a total absence of acidity.

Curing

The mixture is stuffed into natural casings and left to mature in a cool, dry environment, after being stewed and dried in a controlled environment, for a period of time that varies according to the size of the product.

Working techniques

The mixture is composed of finely chopped lean pork and diced fat of Rustico di Montaione pigs bred in a semi-wild state; during kneading, according to an ancient family recipe, salt, pepper, natural flavors and black truffle which gives the product its typical flavor and an intense and elegant aroma. Once stuffed in natural casing and hand-tied, the product is stewed to lower the pH and water content. Curing, after a short drying phase of the product, takes place in a cool and airy place.

Method of conservation

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