Gambassi’s salumi is the perfect balance between the flavors of the past and the knowledge of the present.
A long tradition.
The Gambassi family has a long tradition of butchery handed down from father to son: art, passion and old secrets live in “Terra di Siena” products, high quality salumi which bring back the flavors of the past.
In the late 1800s Lorenzo Nidiaci, Giulio Gambassi’s great-grandfather, opened the first shop in the old town center of Poggibonsi.
The tradition was pasted down from father to son.
The family business is now run by Filippo Gambassi, Giulio’s son.
CINTA SENESE DOP HAM
The Cinta Senese ham is certainly the best cured meat, produced by Cinta pork meat that gives a more intense taste. The ivory white fat gives to the meat a particular and tasty tenderness throughout the long aging that has to be at least 16 months. Distinguishing mark of the ham is the long leg.
CINTA SENESE DOP SALAMI
The process and the aging is exactly the same of that ones used to produce the traditional salami. Same natural ingredients and same aromas. The fat gives to the Cinta Senese pork meats a particular taste and a natural tenderness.
CINTA SENESE DOP CAPOCOLLO
This cured meat has a particular striped fat that keeps the tenderness of the meat intact even after the aging.
The fennel that is used gives to this fine and noble cured meat a deep and intense aroma.
CINTA SENESE DOP FINOCCHIONA
As for the Cinta Senese salami even in the “Finocchiona” the fat gives off a unique tenderness. It is for sure the cured meat that represents better the true taste of the Tuscan tradition.
CINTA SENESE DOP RIGATINO/BACON
This cured meat is particularly suitable for cooking. The fat and the pepper gives to the Tuscan dishes an intense and chilly taste.
CINTA SENESE DOP GOTA/JOWL
It can be used both as appetizer and for cooking. The ivory white fat is the proof of a genuine free range breed that naturally forages in the woods of the near “Montagnola Senese”.
CINTA SENESE DOP ROASTED PORK LOIN
It is one of the leanest cured meats which is perfect even as appetizer in place of the classic ham. Wild fennel aromas and black pepper remind till now the old recipes of the Sienese Butcher tradition.