Tuscan salami

Emblem of the Tuscan butchery tradition, the Tuscan salami is produced with fresh meat from pigs born, raised and slaughtered in Tuscany, has diced lards of about 1 cm, is stuffed by hand into natural veal casing and then tied to rope and aged for 50 days. It is a large salami with a savory and very aromatic taste, it has no acidity and remains soft. 

It is used in appetizers, to garnish sandwiches, but it also finds its place in the kitchen by accompanying legume-based dishes: chickpeas, beans, lentils, or as a summer dish salami and figs.