Characteristics of the cured meat
The salami made from Rustico di Montaione is characterized by a consistent and compact structure, a strong and intense perfume and a dark red color with white fat. It has a savory, very aromatic taste, with a total absence of acidity.
Curing
The mixture is stuffed into natural casings and left to mature in a cool, dry environment, after being stewed and dried in a controlled environment, for a period of time that varies according to the size of the product.
Techniques
The mixture is composed of finely chopped lean pork and diced fat of Rustico di Montaione pigs bred in a semi-wild state; during kneading, according to an ancient family recipe, salt, pepper and natural flavors are added to give the product its typical flavor. Once stuffed in natural casing and hand-tied, the product is stewed to lower the pH and water content. Curing, after a short drying phase of the product, takes place in a cool and airy place.
