Our Local Products. Buy our delicious meats.
Inside this farmhouse complex is a laboratory for the preparation and processing of beef, pork and mutton that are sold directly from the farm to the public.
The cellars, particularly suitable for the seasoning of meats, produce various salamis using craftsmen’s techniques and without using additives of any kind at all. In a charming little shop, you can taste and buy seasoned sausages, ‘ammazzafegato’ (a typical Maremma salami), salami, chine of pork, bacon, ‘guanciale’ (lard from the pig’s cheek)’, ham and lard.
Fresh meat can be purchased by ordering in advance, while its packaging and delivery are organized according to each order and to the client’s needs.
The sale of cold cuts, either to private buyers or restaurants, takes place directly in the farm or via a delivery service by means of a private express mail company.
If you should wish to order our meat online, you can choose from the products listed below and contact us directly by email or by phone: +39 0564 986110
"CINTA SENESE" COLD CUTS
Seasoned sausages: According to the Maremma tradition, sausages are the most commonly found and the most famous of all the salamis of the farming world. They are made with bits and pieces of pork (cinta senese – meat coming from the countryside immediately surrounding Siena) with sweet Cervia salt, pepper, and a little red pepper. Carefully matured in the cellars for 4 months.
Stagionato rigorosamente in cantina per 4 mesi.
Ammazzafegato: According to the Maremma tradition, the ‘ammazzafegato’ (literally, liver killer) is one of the oldest salamis known, made out of the red parts of pork (cinta senese) with sweet, Cervia salt, pepper, red pepper and garlic. Carefully matured in the cellars for 4 months, before being served on the cutting board with plain Tuscan bread.
Flank or Fillet steak: The flank is considered the most noble part of the animal, and is commonly known as fillet; historically speaking, it was the part of the pig reserved first of all for the Liege Lord. Seasoned by hand with Cervia salt, pepper, red pepper, laurel and field balm, it is then rolled up in straw paper to be carefully matured in the cellars for 5 months, before being served.
Capocollo [Pork neck salami] (also called Coppa): Pork neck salami comes from the front part of the animal (its neck) and is also known as ‘coppa’; it is considered to be one of the least noble parts of the animal even though it is extremely tasty. In cooking tradition, after the pre-Easter fasting and abstinence of Lent, the senses were re-awakened by its intense flavour. Seasoned by hand with Cervia salt, pepper, red pepper and wild fennel seeds, it is then rolled up in straw paper and carefully matured in the cellars for 5 months.
Poor Culatello ham (made exclusively by the Tistarelli family): According to the Maremma tradition, the shoulder was the strongly flavoured ‘fatty’ part, and known as shoulder muscle. Roberto Tistarelli, in order to satisfy the latest food tendencies, eliminates the fatty part while maintaining intact the intense flavour of this delicious meat. He has thus created a new product rich in strong flavours. In cooking tradition, it was the second part which was eaten in spring, together with broad beans; but now, more than ever, it is offered as a classic, cold sliced meat, even better when served with a glass of good red wine. Seasoned by hand with Cervia salt, pepper, red pepper and garlic, it is then rolled up in straw paper and carefully matured in the cellars for 6 months.
Guanciale [Lard from the pig’s cheeks]: According to Maremma tradition, the ‘guanciale’ is the front part of the animal (its cheek) and is used in cooking as a complementary ingredient in traditional sauces, together with vegetables and other meats; it is known for its rich and strong flavour that is even more intense on a slice of warm bread. Seasoned by hand with Cervia salt, pepper and red pepper, it is hung and carefully matured in the cellars for 3 months before being served.
Bacon or "Pancetta": Bacon is the part of the animal (the stomach ‘pancia’) that is used in cooking as a complementary ingredient in traditional sauces, together with vegetable and other meats. Seasoned by hand with Cervia salt, pepper and red pepper, it is hung and carefully matured in the cellars for 3 months before being served.
Ham: According to the Maremma tradition, ham is the most famous salami and is made from the rear part of the animal (shank). It is the most important salami due to its way of being matured and for its preparation times. In icongraphical tradition as seen in the “Buongoverno dei Lorenzetti” [14th century Siena frescoes painted by Andrea Lorenzetti] and up to the present day, the ‘cinta senese’ has always been considered to be the finest Tuscan pork par excellence and in every medieval lord’s banquet, the king of all the salamis had to be on the table, preferably hand sliced with a knife and served with traditional plain Tuscan bread. Seasoned by hand with Cervia salt, pepper, red pepper, and always cleaned by hand with wine vinegar, it must be carefully matured in the cellars for more than 18 months, before being served.
Fresh, ‘cinta senese’ meat: For banquets and celebratory feasts, fresh pork is one of the most appreciated dishes. Roast or spitroasted pork, as in ancient times, are the favourite ways of eating it but anybody can enjoy discovering antique, medieval recipes using a sweet and sour sauce, or the traditional roast sucking pig is perfect for every occasion. We supply this meat, if ordered on request.
MAREMMA VEAL
Fresh Maremma Veal: n order to satisfy all the family’s needs, you can buy a special offer product where we select special cuts of beef of the same size to make up a complete “Family Packet”. This is made up of steaks, boiled meat, mince, stew, ‘ossobuco’ (typical Italian dish made from the marrowbone), roast beef, tender slices and cutlets. This biological meat, rich in Maremma flavours as all our animals are strictly bred in the wild, can be cooked and served in a simple and healthy manner so as to bring out its strong flavour; or unusual combinations can be made whilst always maintaining its nutritional qualities. It must be ordered and can be sent in special containers holding dry ice.
APENNINE LAMB
Fresh Lamb: This has been a characteristic breed of sheep of the area since the 1960’s together with the Spanish-Maremma-Bastard breeds; these sheep are defined as being a variety of an Apennine breed descending from an ancient, native species that were sometimes subject to crossbreeding attempts. Nowadays, they are an endangered species and needs a rational plan of genetic identification and reproductive conservation. Genetically, it is a frugal and highly rustic type of sheep which has adapted itself to marginal places where they can enjoy pastures, woody areas, stubble, fields lying fallow and grass growing on the verge, and anything else they can find. It is of an average size with a light bone structure and its head has a mountain profile. The ewes have horns but most male sheep have horns, too, with small and horizontal ears, slender neck, compact body, hairless stomach and limbs, partially tight fleece with dull-white ringlets, rarely with black or brown marks, average height to its withers is 69 centimetres.
