Once the meat has been selected, it is seasoned with salt and pepper and then ground to a medium grain.
Fennel seeds and flowers are also added.
The meat is then stuffed into natural gut with a diameter of about 10/12 cm and put to mature.
The Ruffiana, while following the Tuscan tradition, adds a delicate flavour, thanks to the use of fennel blossom.
About the producer, Le Selve Di Vallolmo:
It is impossible to talk about Le selve di Vallolmo if we do not talk about the territory where it is located. Le selve di Vallolmo are located in the eastern part of Tuscany, in the province of Arezzo and specifically in Casentino. Casentino is a valley surrounded by secular Apennine forests, it is the place that gives life to the Arno river.
In this territory, still little known to the circuits of tourism, but very rich in history and culture, it was possible to maintain and preserve the ancient crafts related to agriculture, livestock and cuisine, rich in local products.
Today LE SELVE DI VALLOLMO takes advantage of this knowledge and of the goodness of the territory to carry on its activity in a sustainable way and contributing to keep alive the traditions of Casentino.
The company also raises and processes the famous Grigio del Casentino, a native pig of the area, from which the delicious Prosciutto del Casentino is obtained, which is a Slow Food presidium.
Inside the uncontaminated National Park of the Casentino Forests.
At an altitude of about 820 meters, is located their breeding of Grey Pigs of Casentino. The pigs are free to move within a fenced area of about 15 ha, with a density of less than 10 heads per ha.
A precious food for the animals.
Inside the enclosures there are wooded areas in which chestnut trees and oaks are found and which seasonally provide chestnuts and acorns which, together with products of the undergrowth such as tubers, mushrooms and roots, constitute a precious food for the animals which they are greedy for.
The result of the quality of life of the animals is also found in the meat.
They have exceptional marbling, a good consistency given by the musculature of the meat and a good layer of adipose tissue formed mainly by healthy fat, rich in Omega 3 and Omega 6. Therefore, this type of breeding follows the rhythms of Nature bringing to light the traditions and ancient culture.