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

In this section of our web site we introduce our products with photo and description. [Directory produced]






Il Ghiandaio offers some specialities that are the result of enticing culinary innovation:

Anguilla dell'ancione

Ancione's eel) - pork filet cured and seasoned as it should be... to be tasted in this slices on a piece of Tuscan bread with extra-virgin olive oil.

Anguilla dell'ancione marinata

(pickled Ancione's eel) - pork filet cured and seasoned as it should be and preserved in extra-virgin olive oil. It can be served "boned" and enriched with a drop of extra-virgin olive oil.

Salsicce sotto crusca

(Sausages preserved in bran) - these sausages are dried in the fresh air of Valtiberina and then complete their seasoning cicle covered in brain. This method was used by the local farmers instead of preserving sausages under oil, wich was a luxury...

Traculo

It is the final portion of the ham cut, seasoned in natural pork bowel.

Ventresca del Tevere

(Tevres's tuna belly) - It is a cut of the pork's stomatch that is naturally seasoned with local herbs.