La Toscana dei Tonni
The Tuna of Chianti
The pork tuna, or Chianti tuna, is a traditional Tuscan way of processing the pork meat.
When there were no refrigerators yet, to avoid wasting the surplus pork, farmers kept it in salt for three days, then they cooked it in white wine with bay leaves and spices, and lastly preserved it in oil for months.
After this marinating period, the meat is tender and has a delicate flavour surprisingly similar to tuna in oil. This is how one of the most loved Tuscan recipes came about!
INGREDIENTS
Pork meat (Italy) 72%, extra virgin olive oil (Italy) 26%, white wine, black pepper, juniper berries, bay leaf, salt, acidity regulator: lactic acid. May contain sulphites.
NET WEIGHT 270g
TIPS OF USE
Main course
Serve at room temperature, served in classic Tuscan combination:
Cannellini beans, potatoes, and chestnut or chickpea flatbreads
Creative pairing
as a stuffing for "tigelle" - buns typical of Emilia Romagna-creating a combo that crosses the Apennines
For a focaccia
warm, it is perfect as an ingredient for filling classic Tuscan focaccia, but also Roman pins.
4 servings
hot or at room temperature
1 minute 700W.
Tip:
Enjoy with bruschetta or legumes!
Davide Balduini