Rigatino
Ferrati
500g
Rigatino
Ferrati
500g
The Tuscan rigatino is a typical bacon of the province of Grosseto, Tuscany. It is carved from the upper part of the pig, between the lard and the bacon itself. Its intense pink flesh alternates with layers of thick pink and white fat. Salty, peppery and always flavored with a pinch of garlic, the rigatino del Ferrati after a seasoning of just under about a month and a half is ready to be sliced and savored in all its delicious softness.
€9.00
VAT incl. + shipping costs
3 in stock
Pig
Tuscany
€9.00
VAT incl. + shipping costs
3 in stock
Pig
Tuscany
Pig
Tuscany
Scheda tecnica prodotto non disponibile.
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Ferrati
Ferrati
The Ferrati Butcher’s Shop is a story of passion and tradition since 1953, when Raffaello and Leopoldo Ferrati opened a shop in Reggello, in the province of Florence. Then it was passed on to the sons of Raffaello, Attilio and Fabio. The butcher shop Ferrati is now in the hands of the grandchildren Alessandro and Mattia, also helped by the father Fabio, happy guardians of a family tradition and of an art that allows their meat to be appreciated over time.
In addition to the excellent quality meat, their work stands out above all for the sausages, strictly produced by them. Mattia and Alessandro still follow the method and secrets of their grandfather. This makes the Ferrati products of a really superior level with a unique and inimitable taste that makes even the most difficult palates fall in love.
Ferrati
The Ferrati method
The processing of pork takes place directly in the laboratory of the Ferrati butcher, using only coarse salt, a pinch of garlic and pepper.
The aging process then continues naturally in the butcher shop.
Ferrati
The Ferrati method
The processing of pork takes place directly in the laboratory of the Ferrati butcher, using only coarse salt, a pinch of garlic and pepper.
The aging process then continues naturally in the butcher shop.
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