EXCELLENCES – Salumificio Gerini S.p.A.

BEEF FILLET CHIANINA PGI

site-admin — Wed, 19 May 2021 15:41:58 +0000

T-BONE STEAK CHIANINA PGI

site-admin — Wed, 19 May 2021 14:39:00 +0000

HAMBURGER CHIANINA PGI

site-admin — Wed, 19 May 2021 14:28:51 +0000

Fresh meat of white Chianina veal from the central Apennine, minced according to the client’s needs.

RAGU’ CHIANINO IGP E SUINO NERO BRADO D’ASPROMONTE

site-admin — Sun, 11 Oct 2020 00:51:10 +0000

Quando si mettono insieme due eccellenze il risultato è certo. Così abbiamo fatto per il ragù che porta il nostro nome, un condimento per la pasta pronto all’uso che mixa in una ricetta antica la carne chianina IGP, il suino nero brado d’Aspromonte, l’olio extra vergine d’oliva, il pomodoro e gli altri ingredienti tipici del più classico dei ragù, tutti rigorosamente italiani. Molto amato anche dai nostri clienti internazionali. Disponibile in vasetti di vetro da 180 gr.

DRY-CURED SHOULDER OF ASPROMONTE FREE-RANGE BLACK PORK

site-admin — Sun, 11 Oct 2020 00:51:10 +0000

This top-tier variation of typical dry-cured pork shoulder is made with an unrivaled raw material: the meat of Aspromonte free-range black pork. The pork gives it a particular fragrance and taste, like Spanish ham. This product comes from a whole pork shoulder on the bone, dry-cured with sea salt. It is entirely produced and cured in our facility of Pontassieve (Florence).

“CINTA SENESE” PDO PORK SALAMI

site-admin — Sun, 11 Oct 2020 00:51:02 +0000

The product comes from roughly minced premium “Cinta Senese DOP” pork cuts (shoulder, pork belly, and ham trimmings) with the addition of diced pork lard, seasoned with spices and stuffed in a natural casing, then dry-cured in our facility of Pontassieve (Florence). A top-notch product. Available in two sizes: 800gr and 1,4 kg.

DEBONED NORCIA PGI DRY-CURED HAM

site-admin — Sun, 11 Oct 2020 00:50:55 +0000

Deboned dry-cured ham, obtained from Italian pork branded and certified by “Consorzio del Prosciutto di Norcia I.G.P.” (Norcia Ham PGI). Our Norcia ham is rooted in the butchery tradition of Umbria, one of the most ancient and important in Italy. These hams are dry cured in our facility located in Todiano di Preci, Norcia, then deboned and vacuum-packed.

DEBONED VACUUM-PACKED TUSCAN PDO DRY-CURED HAM

site-admin — Sun, 11 Oct 2020 00:50:55 +0000

Bone-in dry-cured ham, obtained from Italian pork branded and certified by “Consorzio del Prosciutto Toscano DOP” (Tuscan Ham PDO), then deboned and vacuum-packed. This ham achieved the coveted PDO, as it complies with all the dictates of Consorzio: meat sourcing -the pork must be born, bred, and butchered in Tuscany or neighboring regions-, local processing and curing -strictly carried out in Tuscany- and the absolute prohibition of using additives or preservatives. Our Tuscan PDO hams are processed and dry-cured in Pontassieve (Florence) facility. The inspection body of Consorzio verifies compliance with the production discipline and guarantees its authenticity by branding it to fire. Once the ham reaches proper seasoning, it is then deboned and vacuum-packed.

CHIANINA BREED PGI BEEF AND ASPROMONTE FREE-RANGE BLACK PORK SALAMI

site-admin — Sun, 11 Oct 2020 00:50:55 +0000

Available in two sizes, 600/700 gr and 1.4 kg, it is the top-of-the-range variation of classic Tuscan salami. We have revised an ancient tradition that uses selected meat from our region, by which the salami was produced using both pork and beef meat. Our recipe has employed the best raw material; bovine meat of PGI Chianina breed and Aspromonte free-range black pork. A high-quality salami to which beef gives an unexpected sweetness.

ASPROMONTE FREE-RANGE BLACK PORK SALAMI

site-admin — Sun, 11 Oct 2020 00:50:55 +0000

The deluxe variation of ‘salamino’ boasts the intense aroma that only free-range meat can offer. The product comes from roughly minced premium Aspromonte free-range black pork cuts (shoulder, pork belly, and ham trimmings) with diced pork lard, seasoned with spices, and stuffed in a natural casing. After filling, this product is aged in our facility of Pontassieve (Florence).