Italian sausages are known all over the world for their intense and unique flavor. Toscano salami is a traditional Italian sausage that is popular for its excellent spicy taste and garlic aroma. It is made by experts using pork ham, lean belly, lard, shoulder, and various spices.
The meat is ground separately first and then mixed with lard and salt. The lard provides extra flavor to the sausage and makes it taste meatier. The lard and meat are combined with spices at the end, and the resulting product is stuffed in synthetic or natural casings.
This salami is further dried and seasoned for at least 4 months before being sold to the public for consumption. The drying process intensifies the flavor of the spices and meat, and when you cut into the sausage, you will be able to see a clear distribution of fat and meat. Toscano salami is great for charcuterie boards and pairs well with Italian bread, cheese, and wine.
Toscano Salami – History & Background
The origins of the Italian deli meat can be traced to Tuscany, a region in central Italy. The history of Toscano salami is very ancient, and the first mention of it can be found in the Natural History of Pliny the Elder, who commends the taste of the Tuscan salami. He was immensely impressed by the flavor of the cured meats of the region and wrote very highly about Toscano Salami.
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What Does Toscano Salami Look Like?
Toscano salami often comes in a natural casing that has been tied by hand. It has the iconic bean shape, and each fine-grained slice of the sausage comes wonderfully decorated with cubes and pieces of fat. The pork meat is a deep red with peppercorns
The pork meat is a deep red with peppercorns dotting the slices occasionally. When you smell a slice of Toscano salami, you will be able to detect notes of herbs, garlic, and spices added during the mixing process.
What Does Toscano Salami Taste Like?
The taste of Toscano Salami depends on the quality of products you use, the seasonings you add to the mix, and how well you age the meat. When you first come across Toscano salami, you must first remove the mold and casing carefully and begin slicing the sausage into thin slices. Since the flavor of meat intensifies when it is dried, thin slices would be much preferable to enjoy with bread or cheese.
When you take the first bite of Toscano salami, you will instantly note the mature texture of the meat and how sweet and peppery it tastes. If you notice more closely, you will also be able to detect notes of garlic and spices, which give the meat such complex and great character.
Enjoying Toscano salami is often compared to enjoying a complete medley of flavors all at once. The flavor of these Italian sausages only improves with the use of high-quality ingredients, skillful execution of all steps for preparation, and proper aging and curing process.
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How Is Toscano Salami Made?
Toscano salami is made by using the lean parts of the pig: ham, neck, and shoulder. Some people even mix beef with these cuts of pork; however, this addition is not mentioned in most recipes. The cuts of pork mentioned above are ground and chopped together until they are well combined. Later, lard and the fat obtained from the pig from its dorsal region is cut into cubes and mixed with the meat.
After the meat and fat have been mixed properly, it is time to add the seasonings. What makes Toscano Salami so special is how well it is seasoned and spiced. The meat is mixed with various seasonings such as salt, sugar, and peppercorn.
The salt allows the water to escape from the meat easily, while the sugar gives the sausage a lovely, sweet, and meaty taste. Some people prefer adding crushed peppercorns, while some people freshly crush black peppercorns with this Italian sausage. The last touch is the red wine which gives the sausage a much more mature taste.
Artisans who make Toscano salami often use the ‘garlic hands’ technique to incorporate garlic into the mix. They rub their hands with crushed garlic cloves and then knead the meat mixture. This allows for a hint of garlic aroma in the Italian sausage without becoming overpowering.
Afterward, the seasoned meat is stuffed into natural or synthetic casings to be dried for at least 4 months. You can enjoy Toscano salami after 20 days, but it is best for the meat to mature appropriately for maximum flavor.
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What Are the Best Pairings for Toscano Salami?
The best pairings for Toscano salami, similar to any Italian sausage, are cheese, bread, and wine. Since the sausage originates from Tuscany, the best types of wine to enjoy with Toscano Salami are Tuscan wines. You can choose a Chianti, Prosecco, Beaujolais, Montepulciano, or Brunello di Montalcino to pair along with your favorite Toscano Salami. Along with the wine, it is also recommended to try fresh figs, vegetables, and other fruits with the sausage.
When you pair and taste Toscano salami with seasoned or semi-seasoned Pecorino Romano, the divine combination will keep you coming back for more. Gouda, Cheddar, and Manchego are also great cheeses that pair exceptionally well with Toscano salami. If you like to drink beer with Italian sausages, you should try Golden Ale or Pilsner with Toscano salami for a great combination.
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Toscano Salami – Frequently Asked Questions (FAQs)
Is Toscano Salami spicy?
Yes, Toscano salami is a little bit spicy. You can enjoy Toscano salami with cheese and wine to mellow out its spiciness.
Can you make Toscano salami with a recipe?
Yes, you can make Toscano salami at home with a recipe. Nevertheless, the process of making Toscano salami is laborious and requires some expertise.
Is salami made with garlic?
Yes, most salamis include various spices and aromatics and have garlic and vinegar in their recipe. Toscano Salami is a kind of Italian sausage with prominent yet light notes of garlic.
Where is Toscano salami from?
Toscano salami is a traditional Italian sausage that originates from Tuscany, Italy.
Summary
Toscano salami is one of the most flavorful Italian sausages you will ever try. It is easy to make Toscano salami at home, but you may need to follow a recipe strictly for the drying process. The salami is made with garlic, red wine, peppercorns, salt, sugar, and lean cuts of pork. Along with the meat and spices, the sausage also contains lard and fat, which make the sausage taste even meatier. It is later stuffed in natural pork, beef, or a synthetic casing. People can enjoy Toscano salami after 20 days. However, it is recommended to wait four months so that the sausage develops a more mature flavor.
If you want to learn more about other types of Italian sausage, click on the following links.
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My name is Jay and I started this website to share my love of Deli Food. I am Jewish with Italian ancestry and grandparents who emigrated to the US from Poland, Russia and Turkey. This website is my celebration of the delicious flavors of international deli culture. Please feel free to send me your suggestions and feedback through the contact form.
