Pork Belly

Tip: For best results, rub the pork belly with our Organic Sale Aromatico, which is packed with Tuscan seasonal herbs including sage, thyme, rosemary, and lavender.

Region: Tuscany

Culinary Advice: Brine, cure, or smoke your pork belly to create bacon.

Description: Pork belly is a boneless, fatty cut of meat which comes from the belly of the pig. Kept whole, the pork belly has an extremely rich flavor due to the thick layer of fat running along the top.

Pork Chops

Tip: The length of cooking depends on the thickness of your pork chop. Bone-in chops have a bit more flavor, as there is fat found around the bone and keeps the meat from drying as it cooks.

Region: Tuscany

Culinary Advice: Our Casa Ceccatelli Organic Rosato Toscano IGT is the perfect splash of summer to pair with an outdoor barbecue of grilled pork chops. This organic wine is made from 100% Sangiovese grapes, fermented for up to 8 hours with skins on before being filtered and then aged in steel to produce a blush strawberry color with notes of white peach and spring cherries.

Description: Pork chops are taken from the pork loin, which is the strip that runs from the pig’s hip to shoulder. It is one of the most popular cuts from the pork loin and is very easy to prepare.

Pork Steak

Tip: Ideal in a pan or in the oven, pork steaks let you get creative with your recipe. Marinate them simply with oil and herbs, or cook them in beer or milk. Either option will impart strong, juicy flavor.

Region: Tuscany

Culinary Advice: When pan-cooking, flavor with our Casa Ceccatelli 100% Organic Extra Virgin Olive oil and our Sale Aromatico, made with pure Tuscan herbs and salt.

Description: Cut from the back side of the pig, pork steaks are an easy, flavor-packed dish to prepare. Perfect for an outdoor lunch on a gorgeous Spring day, or as your main for a delicious weeknight dinner.

Spare Ribs

Tip: For spare ribs, both long and slow cooking–whether in a smoker, barbecue, or oven–will ensure that the meat falls off the bone.

Region: Tuscany and Emilian Appenines

Culinary Advice: Take this dish to the next level with our Casa Ceccatelli Organic Mostarda di Peperoni.

Description: Taken from the belly side of the rib cage, spare ribs are pork cuts that are considered to be more meaty and tender.

Casa Ceccatelli Barbecued Spare Ribs

Loin Roast

Tip: Fresh aromatic herbs are your best friend with this meat. At Casa Ceccatelli you can even order this dish seasoned with bell peppers and aromatic herbs, and tied with butcher’s twine ready to cook.

Region: Tuscany

Culinary Advice: Save your pan drippings to make a delicious gravy packed full of flavor, and drizzle generously before serving for the perfect finish.

Description: Pork loin has a light flavor and works well with a variety of different seasonings, so it can easily be prepared for a delicious, inexpensive dish that will impress all. It is cut from the back of the pig and is a wider and thicker cut than a tenderloin.

Pork Rib Roast

Tip: French your pork rib roast before roasting or barbecuing by cutting the meat away from the end of each rib to expose part of the bone. We offer frenching on pork rib roast orders at your request.

Region: Tuscany and Appennino Emiliano

Culinary Advice: Pair with our delicate, fine-bodied Organic Rosso Toscano IGT red wine, or with our fresh, gently-acidic Bianco Toscano IGT white wine.

Description: Referred to as rack of pork or as a center-cut pork loin, pork rib roast comes from the rib area of the loin and contains a bit more fat, making it extremely flavorful.

Tuscan-Style Pork Rib Roast

Tenderloin

Tip: Tenderloin is so lean it can easily dry out. For softness and flavor, marinate with balsamic and herbs in the refrigerator for about 3 hours. For best results, heat the pan before adding your meat. We also offer pork tenderloin medallions wrapped in lard, seasoned with Tuscan herbs and garlic.

Region: Tuscany and Appennino Emiliano

Culinary Advice: Pair with our Organic Chianti Riserva DOCG, made with 100% organic Sangiovese grapes and aged in oak barrels. Our Rosso Toscano IGT is also ideal.

Description: Also called pork fillet, tenderloin is a long thin cut of pork and is one of the leanest, tenderest meats available.

Tuscan-Style Pork Tenderloin

Tuscan Sausage

Tip: Add a dash of our Casa Ceccatelli Organic Mostarda Chiantigiana to grilled sausages for a mouthwatering, enhanced and sweet flavor – the perfect appetizer!

Region: Tuscany and Appennino Emiliano

Culinary Advice: Fresh and quality ingredients is key to making Tuscan sausages so special. We create ours with quality pork from the Emilian Apennines, salt, fresh ground pepper, garlic, and nutmeg. We make fresh batches twice a week-you can actually eat it raw, in the traditional Tuscan way!

Description: Taken from the belly side and pork shoulder cuts, this combination brings flavor and creaminess to our sausages.

Gabriella’s Sausage Crostini with Stracchino

Lard

Tip: Use a thin slice of our Casa Ceccatelli Lardo di Colonnata to wrap pork medallions for the most impressive, elegant, mouth-watering dinner. Just add a bit of our Casa Ceccatelli Aged Organic Aceto Balsamico di Modena and our Organic Sale Aromatico before tossing on the grill. Or keep it simple and use it finely sliced on lightly toasted bread, and add some cannellini beans. Top with our fresh organic extra virgin olive oil for a mouth-watering crostino.

Region: Tuscany

Culinary Advice: Lard has about half as much saturated fat as butter but doesn’t smoke at high temperatures, making it the perfect tool for frying and roasting. Try using our lard for baking pastries to create the most flaky and delicious baked goods.

Description: Lard or cured, rendered pork fat is located closest to the skin from the back. It is a versatile cooking fat which can be used for roasting, grilling, frying, and baking and in its solid form can be used just like butter.