Our Salumi and Cheese

The meats of Marcello are typical Tuscan. The finocchiona , as done once, no preservatives, is strictly hand-cut otherwise crumbles all, hence the common name of "Sbrisolona" as they say in some neighboring country.
The sausage with manual dough and topped with doses of antique grandfather Giulio, the sambudello , specialties of Casentino through which the butcher of Marcello has been reviewed on the atlas published by "Slow Food" of the typical products of the Italian parks. The soprassata here commonly called Capaccia (cured completely cooked long also suitable for pregnant ladies who normally avoid the common cold meats) with which they prepare, especially in winter, tasty bruschetta served with aperitifs. The ham Casentino normally quite tasty served with the typical Tuscan bread without salt, and last but not least the Ham that Marcello prepares an original in his laboratory in Pratovecchio, Via Garibaldi 70, where he has his butchery, with wise doses of seasoning and absolutely free of polyphosphates also suitable for feeding more small. Not long ago, the big news is the homemade sausages always prepared by Marcello: a party for the children who enjoy spearing to cook on the barbecue or fire on the farm.

The cheeses

2014 Giorgio thanks to milk cow Lille and its goats cheese prepares fresh and semi-mature, some even spreads to taste with our jams, honey and fresh vegetables.