Salami, in Maremma, is far more than just a cold cut. Forget the industrial versions you know. Here, we're talking about artisanal products, often from free-range pigs, like the Cinta Senese. Every village, sometimes every family, has its own recipe, its own spices, its own curing process. You'll find salamis that are more or less fatty, more or less peppery, sometimes with wild fennel. Tasting a local salami means diving into history and terroir. It's concrete proof of know-how that is passed down. Don't leave without having enjoyed a fine crostini with a good Maremma salami.
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