The products we prepare are principally the result of pork processing, which is the basic food as well as the most popular animal at Il Faetino! Our sausages are tasty and delicious, and since you do not usually discard any part of the pig, we have diversified our handicraft production.
Since we all appreciate and recognize the genuineness, at Il Faetino we are very attentive to the nourishment of our pigs guaranteeing them a diet based on acorns and cereals. The oak acorn gives the meat an excellent quality, especially when it’s about the seasoned product.
In addition, Il Faetino's pig lives in a free environment and moves in an area of over 35 hectares, this peculiarity makes our animals live in a more balanced way, unforced by the rhythms of production.
Inside the farm there is a meat processing workshop that allows you to get a strictly house made, natural and safe product of absolute quality.
If any people are interested, as in ancient Tuscan tradition, we offer the possibility to choose and buy a pig to work on their own, a great advantage considering the quality of the meat!
To find out more, you can contact us, we will be happy to help you with all your questions!
Ham is obtained from the thigh, the most valuable part of the pig. Once dissected, it is massaged with garlic, salt and pepper and then kept in salt. The maturing of our hams has a minimum duration of 18 months and is the flagship of our handicraft production, consequently, it is our most popular product, taste proof! It is possible to buy it whole or in pieces and, if required, we can put vacuum wraps for better preservation. The tradition of slaughtering the pig is an ancient art, especially in our areas, so every ham, every slice, preserves a taste that is handed down from generation to generation ... knowing the right amount of salt to make the prosciutto smell but not dry, recognizing the maturing phases, are skills that you acquire only with the experience. That's why we recommend tasting it, confident that you will apreciae the difference!
Ham is obtained from the thigh, the most valuable part of the pig. Once dissected, it is massaged with garlic, salt and pepper and then kept in salt. The maturing of our hams has a minimum duration of 18 months and is the flagship of our handicraft production, consequently, it is our most popular product, taste proof! It is possible to buy it whole or in pieces and, if required, we can put vacuum wraps for better preservation. The tradition of slaughtering the pig is an ancient art, especially in our areas, so every ham, every slice, preserves a taste that is handed down from generation to generation ... knowing the right amount of salt to make the prosciutto smell but not dry, recognizing the maturing phases, are skills that you acquire only with the experience. That's why we recommend tasting it, confident that you will apreciae the difference!
Shoulder is obtained from the front of the pig. It's a cut with a particular feature: the flavor. As with ham, you need a salting time before proceeding to seasoning. The result of this kind of workmanship is a high quality product that is good to accompany, as the tradition recommends, with pecorino cheese and pods ... and then, since we care so much about local production, why not use the ones we grow in our vegetable garden?
The loin of pork (“arista“) is a cut that is mostly used fresh, but few know that seasoned loin is a particular and not very well known sausage. Tendentially fatless, its flavor is very close to that of the neck (“capocollo”) but, in addition to being leaner, as already mentioned, it is more delicate, less intense. This charcuterie, obtained from the boneless “arista”, is kept in salt for a few days, spiced and covered with wild fennel. This process makes it truly unique and fragrant. Only after this spice you can continue to season.
“Capocollo” is made from the meat cut between the head and shoulder of the pig. The process we use to obtain this charcuterie is similar to that of the seasoned “arista”, the process of salting and spicing is very much alike. Particular attention is paid to the use of wild fennel, then it is passed to seasoning. Together with the loin of pork, the neck belongs to the charcuteries that are fatless and less intense in flavor. This makes it one of our most requested sausages. Dedicated to the finest palates!
The “soprassata”(headcheese)is really tipycal of our region. It is obtained by boiling the head of the pig for several hours. After boiling it is boned and spiced. The salami obtained from this process is really special and usually demanded by those who love true and natural flavors. Small rinds of orange or lemon can be added to the dough on request, so that the final flavor will be a little more gentle . It is produced mainly in winter. It can be consumed all year round.
The sbriciolona is a delicious salami typical of Tuscan tradition, whose origins are medieval and tell the tale of a poor and ingenious peasant reality. It is said that the fennel seeds contained in it are the result of a decision of an economic nature, having to spice the salami, butcher artisans chose the fennel seeds for their cheaper prices. The sbriciolona may have different sizes and also different maturation. This salami is obtained from a choice of good fat and lean meat minced together and mixed with fennel seeds. Even after the seasoning, the texture remains soft, almost to be spread. Great if accompanied by a simple bread or bread, it must be sliced with a knife.
The “rigatino” is obtained from the pig's belly. After selecting the right cut, the following step is to massage it with garlic and salt it with salt pepper and spices, so that salt can penetrate the meat getting a double advantage, a better preservation and a more intense taste. After that it is time for seasoning. It is an invaluable ingredient in the dishes of the Tuscan housewife, the rigatino is loved and used in the kitchen for its versatility. In the sauce it is used to add flavor, thin slices are used with croutons, in winter soups or eaten as a simple sliced chopper. It cannot be missing in a gourmet’s kitchen!
The pork cheek, called “ gota “ in Tuscan dialect, is very similar to the rigatino, both as a final product and as a preparation procedure. It is definitely fatter than the rigatino but with a more delicate and precious taste. The seasoning of this product dedicated to lovers of the famous pasta all'amatriciana is 30 days.
At Il Faetino we propose sausage in two different ways: fresh, grilled and consumed within a few days, or seasoned, served in the chopping board among the starters. Great in both versions, our sausage really makes the difference. It's just in this kind of simple, genuine products that flavor changes considerably compared to industrial ones. It is here that is the difference between an industrial product and a typical handicraft product. It is salted and spiced by hand, its secret lies in the carefully selected meat quality, which makes it possible to obtain a unique sausage, unmistakable flavor, hard to find anywhere else.
