Tuscany is a land rich in gastronomic specialties that every year attracts gourmets from all over the world. Come with us on a journey to discover the best typical Tuscan cured meat!

The regional flavors of Tuscan Cuisine

Tuscan cuisine is sober and presents simple flavors prepared with wise mastery.

The simplicity of the dishes is linked to a territorial history in which difficult living conditions forced the population to prefer the use of poor food.

Even today in Tuscany there are incredible excellence linked to the flavors and typical products of this land.

Looking at the Tuscan cities we note that each of them is famous for specific typical products that distinguish it. Florence, for example, is very famous for its steak, ribollita and tripe.

Prato, on the other hand, is known for a different cuisine, where the tasty and crunchy “cantucci” can be tasted by immersing them in the “vin santo”.

In Pistoia, the cuisine is simple, made up of a few carefully cooked ingredients, such as the delicious soup of giblets, called “the prisoner’s soup” because it seems to have been invented by prisoners to create a tasty dish made with poor raw materials: dry bread, water and giblets.

The best typical Tuscan cured meat

In Tuscany the production of typical cured meat has always been interpreted as a true form of art, a mission to remain faithful over time.

This is demonstrated for example by the famous Cinta Senese, which still today must be bred in the wild or semi-wild state. This typical Tuscan breed, with a dark coat, is distinguished from the other pigs by a characteristic white band that “girds” it and from which it takes its name.

Although in Tuscany there are so many specialties of cured meats, here is a list of the best typical Tuscan cured meat:

• Tuscan Ham D.O.P
• Cinta Senese Ham D.O.P
• Lardo di Colonnata I.G.P.
• Tuscan Salami
• Finocchiona I.G.P.
• Wild boar sausage from Maremma
• Sbriciolona of Cinta Senese
• Tuscan Capocchia or Soppressata
• Tuscan Capocollo
• Flat bacon

The recipe with Tuscan cured meats: Sausages with turnips

If you want to taste a typical recipe made with Tuscan salami, here are 5 simple steps for a really tasty dish.

1. Put a pot of lightly salted water on the heat and toss the turnips so that they are tender. Once boiled, drain and chop finely with a knife;
2. Boil the sausages after having previously pierced the gut;
3. Heat two tablespoons of extra virgin olive oil with two cloves of garlic in a saucepan and sauté the sausages;
4. When the sausages are well colored on all sides, place the previously prepared turnips and the tomato puree in the casserole; season with salt pepper;
5. Let it flavor for about ten minutes, then serve on the table.

To taste the recipe of Sausage with turnips or the best typical Tuscan cured meat we are waiting for you at L’Olivaia Restaurant of Villa Campestri Olive Oil Resort!