Tagliere di Salumi di Maiale Grigio del Casentino e Formaggi

The tagliere di salumi di Maiale Grigio del Casentino e formaggi is a traditional Tuscan platter that showcases the cured meats of the heritage Grey Pig of Casentino alongside local cheeses. Originating in the Casentino valley in the province of Arezzo, this dish celebrates the region’s artisanal charcuterie, where the Maiale Grigio—a slow-growing, semi-wild breed—produces intensely flavored prosciutto, salami, and capocollo. The key ingredients are these salumi, typically sliced thin, and a selection of pecorino and fresh or aged cow’s milk cheeses from the surrounding Apennine farms.

What distinguishes a great version is the quality of the pork—the Grey Pig’s fat-to-lean ratio and the diet of acorns and chestnuts impart a nutty sweetness—combined with proper aging of the salumi. A superior platter also balances the meats with cheeses of varying textures and sharpness, often accompanied by honey, mostarda, or chestnut bread. At the Osteria del Tempo Perso in Poppi, the dish is highlighted via *Sentieri Golosi*, a guide to local gastronomic routes, emphasizing the importance of using strictly local, slow-food ingredients.

Regional variations may substitute or add cheeses like stracchino or caciotta, or include pickled vegetables. Some versions incorporate truffle honey from the Casentino woods. Regardless of variation, the platter remains a quintessential expression of the valley’s terroir, where each bite reflects centuries of curing tradition.