Free-range Black Pork – Salumificio Gerini S.p.A.

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).

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).

“NDUJA DI SPILINGA” CALABRIAN SPICY SOFT SALAMI WITH ASPROMONTE FREE-RANGE BLACK PORK

site-admin — Sun, 11 Oct 2020 00:50:46 +0000

The nduja is traditionally a ‘humble’ product, but it is a classic and much adored Italian salami today. For this delicacy, we relied on the expert hands of Spilinga’s producers, a Calabrian village nestled between the mountains and the sea, which boasts a perfect climate – cold and not dry- for the aging of nduja. This product comes from minced Aspromonte free-range black pork lard, belly, and trimmings, with the addition of sun-dried and smoked Calabrian chili peppers. No preservatives added. Stuffed in a natural casing, it is then wood-smoked and dry-cured.

DRY-CURED ASPROMONTE FREE-RANGE BLACK PORK BELLY

site-admin — Sun, 11 Oct 2020 00:50:46 +0000

This high-end variation of “pancetta tesa” is made with Aspromonte free-range black pork meat. The mountain hog boasts solid meats and very savory fat, giving the product a unique taste. Unskinned pork belly of Aspromonte free-range black pork, trimmed and shaped into a rectangle, seasoned with traditional Tuscan spice mix, and finished with a layer of ground black pepper. It is produced and dry-aged in our facility of Pontassieve (Florence).

BONE-IN DRY-CURED HAM FROM ASPROMONTE FREE-RANGE BLACK PORK

site-admin — Sun, 11 Oct 2020 00:50:46 +0000

The Aspromonte free-range black pork is the undisputed star of this ham. The high-quality raw material ensures that we have a top-range product, so much that it does not fear any comparison with Spanish Pata Negra. Every slice exudes flavors that only free-range life makes possible. Its oleic fat features excellent nutritional and gustatory properties. A deluxe product, suitable for long aging, which offers an unforgettable experience.

“SBRICIOLONA” FENNEL SALAMI OF ASPROMONTE FREE-RANGE BLACK PORK

site-admin — Sun, 11 Oct 2020 00:50:40 +0000

Product stuffed in a natural casing prepared according to the traditional Tuscan recipe only with Aspromonte free-range black pork and the addition of wild fennel. After Finocchiona (fennel salami) was certified as a GPI product, the name ‘Finocchiona’ can only refer to a product that strictly follows the recipe regulated by the EU. Salumificio Gerini has continued manufacturing its version of this fennel salami, according to its two centuries’ old family tradition. A variation of the famous fennel salami by Salumificio Gerini is available in different sizes ranging from 2 to 4 kg.

DRY-CURED ASPROMONTE FREE-RANGE PORK CHEEK

site-admin — Sun, 11 Oct 2020 00:50:40 +0000

Trimmed and drop-shaped cheek of Aspromonte free-range black pork, seasoned with a traditional Tuscan spice mix and dry-cured. The “gota stagionata” (dry-cured pork cheek) is a typical cold cut from central Italy. The most famous “gota” comes from Amatrice, and it has contributed to creating the myth of the well-known “pasta all’Amatriciana”. Here the “gota” acquires an intense aroma, enough to make it suitable for a gourmet experience.

DRY-CURED LARD OF ASPROMONTE FREE-RANGE BLACK PORK

site-admin — Sun, 11 Oct 2020 00:50:40 +0000

The most exclusive variation among our production of lard. Lard (thick layer of back fat) of Aspromonte free-range black pork, trimmed and shaped into a rectangle, covered with spices and herbs, placed in containers, and rubbed with salt and spices. The high-quality raw material makes this niche product a true gem.