Salumeria

In co-operation with Antica Macelleria Il Norcino di Colle Val d'Elsa 

At Montecastelli we are proud to present salami from our own farm raised Cinta Senese and Grigia di Montagnola species pigs, generally referred to as Maiale Grasso, the fatty pigs.  With the expertise of Jacopo Jacopozzi of the Antica Macelleria Il Norcino a Colle Val d'Elsa our pigs are transformed into unique delicacies.

Our pigs are living all year around outdoors, in the woods of Montecastelli, rich in tufo soil, covered with oak trees, producing a diet rich of acorns, next to truffles and other  piggy delights.   Our additional foods provided to the pigs are principally black beans and barley.  We do NOT feed them our kitchen waste, as we want to avoid any contact with possible meat based products and the pigs diet, for prevention of diseases and to keep a purity of flavor in the meat.   Living like this all year around outdoors these pigs are healthy, happy and clean, very unlike the image we have of pigs in general.  This constitutes an important difference to the pigs normally raised for prosciutto, as those other pigs are kept in small stables and usually are forced to sleep on their feces, circumstance that has some influence on the flavor of their meat as well.

The slaughtering of the pigs is as per law required happening in the local slaughterhouse, a brand new facility and with all standards for a humane treatment of the animal in their final stage of life.  From here they are transferred to the workshop of Jacopo Jacopozzi, who has learned his art at the famous Macelleria Falorni in the Chianti for over 15 years.  Jacopo does not only apply his knowledge gained, but has further refined his technique looking for a finer, though still Tuscan style of spicing and preparing salami and prosciutto.  Salt is carefully applied; pepper and garlic have are used in lighter doses than regularly found here in the Chianti.    The seasoning of all goods is then again happening at Montecastelli in our salumeria, where prosciuttos hang for up to 18 month for the gran riserva di mailale grasso prosciutto.

Our lard is seasoned with herbs exclusively harvested at Montecastelli: rosemary, thyme, sage and wild juniper.