The Salame Toscano, or Tuscan salami, well known and appreciated throughtout Italy, it is a salami with delicate and savoury taste. Salame Toscano is made by the processing of certain parts of the pig, in particular the lean meat is derived from leg and shoulder while the fat fraction is made from the back of the pig.
The typical taste of the Soppressata is given by the processing, an ancient traditional recipe unchanged over time, as well as the peculiarities of raw materials used: pig’s head, spices and lemon peel. To taste this salami at its best, remove from the fridge two hours before serving. It is usually consumed with unsalted Tuscan bread and a robust red wine.
Balestri Butcher produces the soppressata according to the typical Tuscan recipe, enhanced by the genuineness and quality of the raw materials used.
Mixed Boiled Meat is an anchor in the Tuscan culinary tradition and it is made using meats from different cuts such as forequarter meat, brisket, chuck steak, calf’s head, tongue…
The Fiorentina steak is cut from the loin of beef that has the bone on the middle (T-Bone), with the fillet on one side and the sirloin on the other, it is about 3-centimeters high. The proper weight for two people ranges from 800 to 1250 grams.
Grilling
Heat the grill wheel.
Davide’s Fiorentina Steak has to be placed without any seasoning directly on the hot grate when the coal is beginning to ash over. The high heat allows the steak to retain all the flavour inside. Turn the steak only once and let it cook for 3-5 minutes on each side. Generously salt the steak when you turn it. The secret is in the speed of the cooking and the result is a meat vivid outside and extremely juicy inside.
Transfer the steak to a warm serving platter, cut into slices and drizzle the olive oil (exclusively Tuscan!) over the hot steak.
Davide Balestri’s seasoning is very useful in the kitchen, in place of common salt, to create a balance and natural savoury taste of grilled meats. It is ideal for roast white and red meat, lamb and pork.
Ingredients: salt, pepper, rosemary and sage.
