Salame Toscano Pure Pork Piece approx. 3 kg — Bernardini Gastone

Salame Toscano Pure Pork: Tuscan Charcuterie Tradition

Salame Toscano Pure Pork by Bernardini Gastone is an artisan Tuscan salami of approx. 3 kg, made exclusively with selected pork, whole black peppercorns and a medium-coarse grind dotted with white lard cubes. Produced in Cenaia Crespina (Pisa) by a family with over 150 years of charcuterie tradition, it is the reference product for charcuterie boards, delicatessen counters and Italian restaurants.

What Is Salame Toscano

Salame toscano is the classic salami of central Tuscany: a savoury, generously seasoned cured sausage born to be eaten with traditional unsalted Tuscan bread, which balances its bold, peppery character. The cut shows a ruby-red slice with evident white lard cubes and whole black peppercorns, a signature of the Tuscan style that distinguishes it from the sweeter, finer-grained salamis of Northern Italy.

The Producer: Bernardini Gastone, Cenaia Crespina (Pisa)

The Bernardini family has been processing fine meats and game according to Tuscan tradition for over 150 years and four generations. The business began in a small butcher shop in San Giovanni alla Vena, in the municipality of Vicopisano (Pisa); Mauro Bernardini learned the craft working alongside his father Gastone and grandmother Clotilde, and in 2001 moved production to the modern facility in Cenaia Crespina (Pisa). Raw materials are selected, chosen and checked on site by qualified staff under strict hygiene protocols.

Organoleptic Characteristics

Savoury and aromatic profile with black pepper in the foreground, compact yet tender texture, ruby-red colour with white lard cubes, natural casing. The whole piece of approx. 3 kg keeps the slice moist and fragrant cut after cut, with excellent yield at the slicing counter.

Professional Uses

Slice at 2-3 mm for charcuterie boards (recommended portion 50-70 g per cover on a mixed board with pecorino and olives), use in rustic panini and schiacciata, in Tuscan-style antipasti with crostini, or in thicker 5 mm slices as an aperitivo cube. On pizza, add after baking to preserve aroma and texture.

Pairings

The canonical pairing is unsalted Tuscan bread, aged pecorino and a glass of Tuscan red wine. It also works with figs, honey and chestnut bread in autumn boards, and alongside finocchiona and prosciutto for a complete Tuscan charcuterie selection.

Storage

Store the whole piece in a cool, ventilated place or refrigerated. Once cut, keep at 0-4 °C and protect the exposed surface with food film; bring slices to room temperature 15-20 minutes before serving to release the full aroma.

Delivery and Logistics

B2B and B2C refrigerated delivery in Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at 2-4 °C guaranteed by the LAPA fleet across Zurich, Winterthur, Aargau, St. Gallen, Lucerne, Bern and Basel. For Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Vevey) and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker).

Who It Is For

Designed for restaurants, pizzerias, delicatessens, gastronomie, hotels, catering services, Italian grocery stores and private customers who want an authentic Tuscan salami for professional slicing counters and charcuterie boards.