As soon as the work of stuffing and tying is finished, conidia of various molds begin to settle on the salami casing. The color and shape varies due t…
Mold on Salami: What It Is and How to Identify It
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Blog – Tuscan Salumi
A blog that helps you learn more about Tuscan Salumi and the products we make.
Casing (Budello): Meaning, Types, and Use in Cured Meats
The Casing (Budello) is essential for making salumi and sausages. We explain its meaning, the different types, and its particular use in the Tuscan di…
How to cut Seasoned Shoulder: practical tips
In this article we suggest how to cut Seasoned Pork Shoulder in a way that enhances its qualities and reduces waste.
How a Salume is born
Here is how a salume is made: let’s see together in detail the steps and stages that lead to making a Salume the Tuscan way.
How to best store a charcuterie product: a producer’s advice
Once the first slice of the sausage is opened and cut, a question arises: how is it stored? How do you keep the freshness, flavor and all the…
The typical Tuscan cured meats: land of flavor and good food
The classic Tuscan cutting board features a wide variety of typical cured meats united by the flavor that goes well with “sciocco” bread and crostini.
Why directly from the Manufacturer?
Going to the producer allows you to see the steps, the stages that gave birth to the Salume. We take the customer by the hand–an experience!
Difference between Shoulder Meat and Slice of Pork Leg
Two very good cured meats compared so you can get to know them better and recognize them by sight.
Which Salumi to give as gifts in Christmas baskets
Advice on which Salumi to use in gift baskets. A welcome gift!
Authors – Happy Recipes&Blog
Mold on Salami: What It Is and How to Identify It
As soon as the work of stuffing and tying is finished, conidia of various molds begin to settle on the salami casing. The color and shape varies due t…
Casing (Budello): Meaning, Types, and Use in Cured Meats
The Casing (Budello) is essential for making salumi and sausages. We explain its meaning, the different types, and its particular use in the Tuscan di…
How to cut Seasoned Shoulder: practical tips
In this article we suggest how to cut Seasoned Pork Shoulder in a way that enhances its qualities and reduces waste.
How a Salume is born
Here is how a salume is made: let’s see together in detail the steps and stages that lead to making a Salume the Tuscan way.
How to best store a charcuterie product: a producer’s advice
Once the first slice of the sausage is opened and cut, a question arises: how is it stored? How do you keep the freshness, flavor and all the…
The typical Tuscan cured meats: land of flavor and good food
The classic Tuscan cutting board features a wide variety of typical cured meats united by the flavor that goes well with “sciocco” bread and crostini.
Why directly from the Manufacturer?
Going to the producer allows you to see the steps, the stages that gave birth to the Salume. We take the customer by the hand–an experience!
Difference between Shoulder Meat and Slice of Pork Leg
Two very good cured meats compared so you can get to know them better and recognize them by sight.
Which Salumi to give as gifts in Christmas baskets
Advice on which Salumi to use in gift baskets. A welcome gift!
Happy Consumption
A blog that helps you learn more about Tuscan Salumi and the products we have been making for 60 years.