macelleria carne di suino insaccati prodotti tipici della Toscana in Valtiberina nella provincia di Arezzo    

Il Ghiandaio: tuscany pork's meat with naturally seasoned

Next to the farmhouse where we live, on the hills of Valtiberina in Tuscany, there is an old cottage that we have always called “Il Ghiandaio” and that was once used to keep corncobs, acorns and walnuts throught the winter.
Swine breeding is our business, so we have decided to change this building into a place where the meat of our animal (that are bred in a semi - wild state) is cut, saled down, made into sausages and finally seasoned.

Our pigs are born in the farm's barns and then raised by the shores of Montedoglio lake. They are fed with the best organic feedstuff and then are left free to graze on the pastures of our hills until their meat gets the right texture and is ready to undergo our traditional curing methods.

Along with traditional products like salami, capocollo, pork loin, shoulder ham and Tuscan ham (whose taste is the gift of time, hillside winds and natural flavours) Il Ghindaio offers some specialities that are the result of enticing culinary innovation.

Salumi typical from Tuscany

In this section of our web site we introduce our products like: Anguilla dell'ancione, le Salsicce sotto crusca, Traculo and the Ventresca del Tevere [Read more...]

Salumi with naturally seasoning cycle

ours salumi are salated and made into sausages and finally seasoned with natural methos, without frigorifere cells and heater. [Read more...]

Typical Tuscany Recipes

In this section of our web site we introduce some important typical tuscany recipes with the specialities of "Il Ghiandaio" [Read more...]