Cured meat

In addition to enjoying this unique world of typical Tuscan flavors by staying in our farmhouse near Saturnia, we have a nice shop in the company where anyone who comes to visit us can taste and buy seasoned sausage, liver killer (a typical Maremma salami), salami, pork loin. , bacon, bacon, ham and lard.

For those who are not lucky enough to be in Maremma or do not have the opportunity to come to Saturnia, we carry out the direct sale of products to individuals or restaurants through a shipping service by express courier. The direct sale of fresh meat takes place on order, while the packaging and delivery are organized from time to time according to the customer’s needs.

If you are interested in buying our meat directly, contact us.

Cinta Senese cured meats

Seasoned Sausage: In the Tradition of the Maremma, the sausage represents the most widespread and known among the cold cuts of the peasant tradition and made with the ribs of pork (cinta senese) with sweet salt from Cervia, pepper, a little chilli. 4 months.

Ammazzafegato: In the Maremma tradition, liver killer is an older cured meat made with the red parts of pork (cinta senese) with sweet Cervia salt, pepper, chilli and garlic. Matured strictly in the cellar for 4 months before being served on the cutting board accompanied by tasteless Tuscan bread.

Lombo o Filetto: The loin represents the noble part of the animal, and commonly known as fillet, among the cured meats it was historically the part reserved primarily for the Noble of the Feud. Seasoned by hand with Cervia salt, pepper, chilli, bay leaf and mint, it is then rolled in straw paper for aging strictly in the cellar for 5 months before being served.

Capocollo (also called Coppa): The capocollo represents the front part of the animal (the neck) and is also known as the cup and, even if considered the less noble part, it has always been the richest in intense flavors. In the culinary tradition, after fasting and pre-Easter abstinences, it awakened the senses by recalling the intense flavors set aside during the long Lent. Seasoned by hand with Cervia salt, pepper, chilli pepper, wild fennel seeds, it is then rolled in straw paper for aging strictly in the cellar for 5 months.

Culatello Povero (made exclusively by the Tistarelli family): In the Maremma Tradition the shoulder was the intensely tasty “fat” part known as the shoulder muscle. Roberto Tistarelli in response to the new dietary needs by purifying this part of fat and preserving the intense flavor of the delicious meats has created a new product rich in intense flavors. In the culinary tradition it was the second part that was “consumed” in spring combined with fresh broad beans and now more than ever it is proposed as a classic tasting sliced, perhaps accompanied by a glass of good red wine. Seasoned by hand with Cervia salt, pepper, chilli pepper and garlic, it is then rolled in straw paper for aging strictly in the cellar for 6 months.

Guanciale: In the Maremma Tradition the guanciale represents the front part of the animal (the cheek) is used in the kitchen as a complement for the creation of traditional sauces, combined with vegetables and other meats it is also known for the rich and intense flavor that emerges intense on a slice of warm bread. Seasoned by hand with Cervia salt, pepper, chilli, it is strictly aged in the cellar for 3 months before being used.

Pancetta: pancetta represents the part of the animal (the belly) that is used in the kitchen as a complement for making traditional sauces, combined with vegetables and other meats. Seasoned by hand with Cervia salt, pepper, chilli, it is strictly aged in the cellar for 3 months before being used.

Prosciutto: In the Maremma Tradition, ham represents the best known part and is made in the rear part of the animal (leg). It is the most important salami in terms of seasoning and preparation times. In the iconographic tradition from the “Buongoverno del Lorenzetti” to the present time, the Cinta Senese represents the Tuscan pig par excellence and in every noble banquet the king of all cured meats, preferably sliced with a knife blade and served with tasteless traditional Tuscan bread, could not be missing. Seasoned by hand with Cervia salt, pepper, chilli, and washed by hand with wine vinegar, it is rigorously seasoned in the cellar for over a year and six months before being served.

Fresh meat

of Cinta Senese:

For banquets and celebrations, fresh pork is one of the most sought-after meats. The preparation roast in the oven, or on the spit as in the most ancient traditions is the favorite but everyone can rediscover the ancient medieval sweet and sour recipes or the traditional porchetta perfect for every occasion. It is supplied only on order on request.

of Maremma Veal:

To meet the needs of the whole family, it is possible to purchase a promotional product in which we select selected parts of the bovine in equal measure to provide a complete “family pack”. The package consists of steaks, boiled, ground, stew, ossobuco, roast, tender slice and cutlet. The organic meats rich in the flavors of the Maremma land as all the animals are rigorously raised in the wild, can be cooked and served in a simple and healthy way, enhancing the intense flavors or creating new combinations, always maintaining the noble nutritional properties. It is ordered and can also be shipped in special dry ice containers.

of Lamb of the Apennine breed

Characteristic population of our territories until the sixties together with the Maremma – Spanish – bastard this sheep is defined as a variety of the Apennine population descending from the ancient native population that had undergone sporadic attempts at crossing. Currently in serious danger of extinction, it requires a rational project of genetic identification and reproductive preservation.

Frugal genetic type with high rusticity adapted to marginal environments capable of exploiting wooded areas, stubble, fallow meadows, grass on the edges and the most by-products that become available for grazing. The size is medium with a light skeleton, the head has a mountain profile. The females are horned and the males are almost entirely equipped with horns, small and horizontal ears, slender neck, collected trunk, uncovered belly and limbs, semi-closed fleece in off-white colored tufts, rarely with black or brown spots, height average at the withers of 69 cm.