Are you a meat lover?
Terra di Siena is partner with Carnivore Club!
Best Artisanal Cured meat subscription shipped Internationally.
Carbonara spaghetti recipe
One of the most famous in the world...the carbonara spaghetti is not really delicious but is also the favourite from US
Pici pancetta and bread recipe
Tuscany is one of the richest regions in Italy and the world, but its cuisine is actually an example of simplicity and poverty. That's one of the many recipes that showcase the ability to get great flavour from a few “poor” ingredients like the bread.
TDS Choices
Filippo Gambassi, the ambassador of a family tradition from Tuscany, has been able to create Virginia’s first real homemade company. Respecting the USDA sanitary standards, this artisanal products keep the original and true cured meat making based only on simple ingredients and a slow natural aging.
Prosciutto
Our prosciutto is made using the most prized part of the pig, the leg, from only free range raised animals. It’s massaged with garlic, sea salt and pepper and then naturally dried and aged for more than 18 months. During this time it gets the typical taste and aroma of the Terra di Siena microclimate.
Salame
A specialty in the old tradition of Siena, made from selected meat finely ground with salt, pepper and lard which give tenderness and taste. A good aging will do the rest.
Capocollo
TDS Capocollo for your best italian appetizer. Made using one of the most prized part of the pig, capocollo is lightly marbled with fat and salted on wooden boards. It’s then rinsed and seasoned with wild-fennel seeds and flowers, giving it the name of “finocchiata”. The meat is then aged to give it its unique tenderness and taste.
Loin
Arista is one of the noblest cuts of pork and is known for both its softness and delicateness. Marinating just long enough to acquire the salt and the scents of the spices, the Loin is then tied up and left to mature for up to three full months.
Shop our traditional salumeria,
proudly made in Virginia with traditional Italian style.
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