Salumi di Scarpaccia
We are in Tuscany, in the Casentino National Forest Park. Casentino is a land rich in history, culture and nature; it is also home to many artisan companies deeply rooted in tradition, such as I Salumi di Scarpaccia - Scarpaccia cured meats - which makes traditional colds cuts the Tuscan way. In the 60s, Franco and Maria Giuliano - a married couple - started making cold cuts in their little store; their son Romano has since taken over the company which he leads with the very same passion, love and respect that his parents had back in the days.
The majority of their cured meats is free from allergens and can be eaten by everyone. This small company from Casentino enjoys making genuine cold cuts and offers delicious works of art which can satisfy even the most demanding palates.
This company only selects Italian meat; every manufacturing step is handmade: from preparing the meat to tying the salami, Romano takes care of everything by hand, skilfully working on each individual cold cut. There is an old saying: “we eat everything but the oink”; respecting these old traditions, I Salumi di Scarpaccia makes the most of this animal and its processing, which has been an important source of income for many people in the past.
Over the years this company has developed many products, such as for instance, Sbriciolona - a soft and crumbly cold cut -, Soprassata - made from the pork head, tongue and rind - and several types of salami, made from fresh meat and filled in natural casings. Among the company’s most famous products, you can also find pork jowl, Capocollo cured cold cut, cured pork fatback and cured pork loin - a lean cold cut with a slight garlic aftertaste. The company follows local traditions; for instance, they let the pork leg cure from 6 to 15 months, according to the needs of each product.