Tarese Del Valdarno “Slow Food Presidium” Macelleria Fabbrini
In the Valdarno region, the production of this unusually large ‘pancetta’ has ancient origins and can be traced back to the need to recover every part of the adult pig. In fact, when refrigeration did not exist, salting was the only way to preserve the meat. The back and belly of the animal, with the valuable presence of the loin, are used to produce this very large stretched pancetta. After the ham has been separated from the front trunk, the central part is boned and trimmed of excess fat. The piece is then rubbed with a first mixture of pepper, coarsely ground red garlic, juniper and other Tuscan spices and finally, put under coarse salt. After salting, which lasts about 10 days, the Tarese is washed, dried, massaged again with garlic and spices and left to mature for a period ranging from 60 to 90 days. It is characterized by a pronounced and at the same time delicate flavor. The fat from the loin of pork gives it its softness and mellowness.
About the Producer, Macelleria Fabbrini:
Their story began in 1948 when Mario Fabbrini founded the “Macelleria Fabbrini” in San Giovanni Valdarno, a small town in the province of Arezzo. In addition to his wife Rina, his sons Carlo and Andrea joined the business and now run the family butcher’s shop, which is considered one of the oldest in the Valdarno Aretino.
Even today you can still smell the scents and aromas of the past as the butchering and processing of meat is done just as it was in the past.