The “Sgambato Pepatello” is made using typical flavorin in the Tuscan tradition, garlic and pepper, that can easily be perceived and are a peculiarity of this land.
Excellent as a starter (mixed with cheese platter) or as a filling for sandwich or schiacciata bread. The perfect pairing is with saltless Tuscan bread and a good red wine. Once cut store in the fridge at a temperature between 0 and 4 degree.
Producer: Salumificio Artigianale Toscano Pasquinucci
Ingredients: Pork leg, salt, spices, Preservatives: E 252
Storage conditions: store at 4°C
Shelf-life: 90 days from the date of production
The weight of products as indicated on the label may slightly vary from the real weight of the delivery due to the small-scale artisanal production.
Bruno Pasquinucci started in 1940 as the owner of a butcher shop in the center of Castelfiorentino village and of a little charcuterie workshop just underneath his house. His son Stefano, after some time spent in the butcher shop, decided to develop the cured meat production in the little workshop creating the “Tuscan homemade cured meat Pasquinucci Stefano”.Over the years, thanks to the achievements attained, was born the “Tuscan homemade cured meat Pasquinucci srl”, recognized with the CE IT 3665 L stamp, located just a few kilometers from the old one that is situated on 800 square meters on 2 floors. The “Tuscan homemade cured meat Pasquinucci srl” bases itself only on high quality products, due to a careful selection of the suppliers and the raw materials, but, mostly, on product strongly linked to the territory as the “Briciolona”, the Tuscan “Salami”, the “Soppressata” and others.