Tuscan salami from Garfagnana!
If there is one animal whose role can be considered essential to the diet and gastronomic tradition of the Garfagnana, it is for sure the pig.
Every part of it is used into typical delicious cured meats, such as biroldo, bondiola, and lard, represents “a ritual” in which entire rural families have always taken part.
These products have also recently received a quality trademark recognition.
Among the traditional preserved meats, we can mention special Tuscan salami: Mondiola, a fresh salame flavoured with bay leaves, the tasty lard of the Serchio valley, flavoured with herbs, and the biroldo, il prosciutto Bazzone.
