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Scarpaccia cured meats

Family tradition since 1960

In Tuscany, at the foot of Mount Falterona, recently become National Park of the Casentino forests, was born and works the company Salumi di Scarpaccia. In Casentino, a land rich in history, culture and centuries-old forests, ancient traditions are still mixed with everyday life. Here Dante Alighieri and other historical figures found refuge and inspiration, here there are castles and Romanesque churches of incomparable beauty, here the Arno was born, a river that for history what laps makes precious. It is in the quiet of this landscape that the company Salumi di Scarpaccia has been working for years in the production of sausages, giving them the same care that the inhabitants of this beautiful valley give to their territory. In the 60s the couple Franco and Maria Giuliani started to produce cold cuts for their small shop, from the famous "sbriciolona" (strong point of the company) to the ham, shoulder, sausage, soprassata, until the gota, less known, but not less delicious. Today his son Romano has collected the inheritance and with the same passion, love and respect continues the art of his parents, from the selection of meat, strictly local, to the preparation and tying that he skillfully performs by hand on every single piece. The small artisan company produces for the pleasure of making you taste still today the taste of genuine things, is aimed mainly at a select clientele and refined palate that considers these products true masterpieces of flavor.

Tuscan capocollo cured cold cut - 750g

Tuscan capocollo cured cold cut - 750g

€ 18,90

Salumi di Scarpaccia

Reviews

Traditionally capocollo was produced at Christmas time, when the pigs were slaughtered. As time went by and because it is too delicious, this cold cut started to be produced all year round. However, Scarpaccia cured meats still follows the traditional processing methods making its capocollo a work of art. The Tuscan capocollo cold cut by Scarpaccia has a peculiar earthy scent of underbrush given by the particular salting method and lengthy maturing periods in a cool environment. Scarpaccia cured meats only uses the meat of Italian pigs. Capocollo is made with the upper part of the pig’s neck, in between the head and the shoulder. The meat is trimmed to obtain the typical cylinder form; then it is massaged by hand with spices and salt and stuffed in pork casings prior to ripening.   Thanks to its lean parts and a high level of marbling (intramuscular fat), the capocollo has a compact texture and it is tender and tasty. The Tuscan capocollo has an unmistakable flavour and scent. It is perfect as a starter or as a sandwich filling. During Easter it can be enjoyed together with a soft savoury Easter cheese pie.   We love it with:  Savoury cheese pie Sandwiches with fresh vegetables

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18,90

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Tuscan pork jowl (guanciale) - 200/1,500g

Tuscan pork jowl (guanciale) - 200/1,500g

€ 3,90

Salumi di Scarpaccia

Reviews

Is it pork cheek or jowl? Guanciale or gota? They are the same thing! The Tuscan pork jowl is the cheek of the pork. We have selected this particular pork jowl, hand-made by Scarpaccia cured meats in Casentino. This cured meat, king of many Italian recipes, is cured - i.e. is flavoured with spices, in many different ways, depending on the region of Italy. This aged pork cheek, made with Italian pork meat, was salted according to an old tradition, flavoured with undergrowth scents and aged for long periods of time in cool rooms. Do you know the difference between Italian bacon pancetta and pork cheek? One of many differences lies in the aging period. The flat pancetta ages for a short period of time, around twenty days, while the pork jowl ages between two to three months or even more. Moreover, for what concerns the difference in taste, the pork jowl has a high percentage of fat, much higher than that of the pancetta. That is why it is perfect both as a base for pasta sauces - such as carbonara pasta, gricia, amatriciana, and on its own, on a slice of hot unsalted bread. However, the most important difference, as suggested by the name itself, it’s the fact that these two cured meats come from different parts of the pork: the pancetta comes from the belly, while the jowl comes from the cheek and the throat of the pork. Forget about the cubes of pancetta wrapped in plastic that you see at the supermarket. They don’t even compare to the pork jowl! But be careful and try not to finish it all in one go, as it is very easy to slice away! ​​​​​​​ We like to pair it with: pasta alla carbonara pasta alla amatriciana pasta alla gricia fried eggs    

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