Suino Nero Macchiaiola Maremmana® Salami

The company Il Poggiolino is located in a special area at about 360m altitude, surrounded by nature: this is where the Suino Nero Macchiaiola Maremmana® Salami is born

Suino Nero Macchiaiola Maremmana® Salami

here it raises its pigs free-range in its own woods and plots of land. Ours is an ancient pig breed. A rediscovered breed that seems to originate from a pig similar to the wild boar. We are in an unspoiled place, and this is where the Suino Nero Macchiaiola Maremmana® Salami is born. The pigs are raised free-range directly in the company's woods, following a strict production protocol to guarantee wholesomeness and quality: this is what distinguishes the meat of the "MACCHIAIOLA MAREMMANA"® Black Pig. Choosing to pursue quality is always a difficult choice. It requires great dedication and passion for what we do every day. Macchiaiola Maremmana cured meats are 100% natural. Handcrafted without preservatives, nitrites or nitrates, colourings, lactose, gluten and without pepper. Prepared following an ancient Tuscan recipe from the late 1800s. Preserved over time with the distinctive feature of using only salt and herbs from the Mediterranean scrub. Pepper, in fact, was at the time a precious and very expensive spice. In our cured meats you can appreciate the unmistakable delicacy of the meat and fully enjoy its fat, which is particularly prized and rich in Omega 3 and Omega 6. For the salami, cuts of meat are carefully selected, mainly using the shoulders. The company processes its cured meats without using pepper; instead, it uses the company's own natural herbs and aromas, plus the addition of red wine also produced by the company. An intense aroma and scent, flavourful and smooth on the palate [caption id="attachment_18123" align="alignleft" width="275"] red wine produced by the company, used for curing the salami[/caption]