an ancient breed of pig raised in a semi-wild state directly in the woods of the company following a strict disciplinary to guarantee its healthiness and quality
The salami is seasoned only with salt and aromas of the Mediterranean Macchia without nitrites and without nitrates and with natural casing!
Its ideal maturation is around 45 days.
Pack of approximately 500 g and pack of 100 g pre-sliced
the weight is indicative and could vary below or above as they are handcrafted cuts
Perfumed with a slight vinous hint mixed with aromas of scrub, flesh of a beautiful intense and lively color, decisive in the mouth. In a nice cutting board with pecorino and walnuts an explosion of flavors!
The Company Il Poggiolino It is located in a special area at about 360 meters above sea level, in the middle of nature, this is where the Macchiaiola Maremmana® Black Pig Salami
Macchiaiola Maremmana® Black Pig Salami
Here he breeds in his own woods and plots of land semi-wild stateOurs is aancientbreed of pig. A rediscovered breed which appears to originate from a pig similar to the boar. We are in an uncontaminated place, this is where the Macchiaiola Maremmana® Black Pig Salami. The breeding is at the semi-wild state directly in the company's woods following a strict specification for ensure their healthiness and quality here's what distinguishes the “MACCHIAIOLA MAREMMANA”® Black Pig meat. When you choose to pursue quality it is always a difficult choice. It requires great dedication and passion for what we do every day.
The Macchiaiola Maremmana cured meats are 100% Natural. Handcrafted Preservative free, Nitrites or Nitrates, Colorants, Lactose, Gluten and Without pepper. Prepare according to an ancient Tuscan recipe from the late 1800s. Kept over time with the particularity of using only salt and aromas of the Mediterranean scrub. In fact, at the time, pepper was a prized and very expensive spice. In our cured meats, it is possible to appreciate the unmistakable delicacy of the meat and fully enjoy the relative fat, particularly prized and rich in Omega 3 and Omega 6,
For the salami the cuts of meat are carefully selected and mainly the shoulders are used. The company processes the cured meats without the use of pepper, instead the company's natural herbs and aromas are used and the addition of red wine always produced by the company.
An aroma and a intense perfume, tasty and soft on the palate
for the tanning of the salami red wine produced by the company
I salumi dell’azienda agricola Il Poggiolino sono frutto della lavorazione delle carni di Suino Nero "MACCHIAIOLAMAREMMANA"®, una delle più pregiate e primitive razzed'Italia.
Thanks to a European project, the recovery of the breed has begun, in collaboration with the University of Florence, carried out by the Breeders Association for the Promotion and Protection of the Black Macchiaiola Maremmana Pig of the Tuscan Bio-Territory. Rearing, reproduction and processing of the MACCHIAIOLA MAREMMANA® Black Pig are regulated by a strictdisciplinary to always guarantee quality, healthiness and excellence.
All production follows ancient Tuscan recipes in use since the 18th century, using only the aromas of the scrub Mediterranean: garlic, catmint, oregano, thyme, fennel, sage, rosemary, bay leaf and juniper berries. There is no pepper, a very expensive spice at the time. All MACCHIAIOLA MAREMMANA® Black Pig Products are guaranteed by a complete one traceability and traceability, from origin to packaging.
