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Tuscan Salami



Tuscan Salami

Having spent time touring Tuscany, you can’t not eat Tuscan Salami. Whilst in the region and gaining inside knowledge from many of the Italian Norcini (Pig Butchers / Charcutiers). It’d be fair to say that you certainly get a taste for the flavours of the region. Not only are the spices used an interesting combination but when you’ve studied the history of the spice trade extensively it gives a clear picture of the timeline of events!

Generous flavour notes from nutmeg, cinnamon, star anise to whole black peppercorns but not too much as to over power the great quality of pork we use to make the salami. We also use fat from two specific areas of the pig to give maximum flavour and the correct mouth feel. 

We take our time making this Tuscan Salami, from trimming the carcass to remove any tendons. The stuffing process is where the art of salami comes in. Yes you can use fancy vacuum sausage stuffers but you still need to get all of the air out and the trick to doing so is why it takes a little longer for us to make them. Feeling the product allows you to understand if you’ve done the process right.

Once created we place into a fermentation cabinet and closely monitor how the product is developing. Over the course of a few days, the product through fermentation process changes colour, flavour, aroma and texture. It then goes on to mature in a different room where flavour continues to develop and after a number of weeks will be ready to enjoy.

Why not try this Tuscan Salami for the following recipe ideas:

  • Pizza
  • Calzone
  • Charcuterie Board
  • Paella
  • Omelette


Pork (74%), Pork Fat (20%), Red Wine (Sulphites), Salt, Pepper, Dextrose, Ascorbic Acid, Ground Coriander, Cinnamon, Carraway Seeds, Cloves, Nutmeg, Mace, Star Anise. Preservatives: Sodium Nitrite, Potassium Nitrate.

Allergens are listed in Bold

This product is Gluten Free

Nutritional Information

NutritionPer 100g
Energy827 Kj / 198 Kcal
of which saturates:4.5g
of which sugars<0.5g