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When I see al tartufo on a label, the first thing I look for is the truffle itself. Viani uses black summer truffle, and what I like here is how well its earthy flavour sits alongside the sweetness of the cured pork. If you came into the deli looking for something to take to a friend’s for drinks, this is the one I’d wrap up for you.
The Viani family has been making salumi in Tuscany since 1922. Now in its fourth generation, the family makes its cured meats in San Gimignano. Alongside Tuscan classics such as Finocchiona IGP and Prosciutto Toscano DOP, they also make a small range of truffle specialities.
I’d save a few slices for Sunday morning. Toast a thick piece of bread, spoon over some soft scrambled eggs and lay the salame on top just before eating. The warmth brings out the truffle, and the crisp toast is lovely with the eggs.
Energy: 1919 kJ / 462 kcal
Fat: 35.6 g
of which saturates: 13.9 g
Carbohydrate: 0.1 g
of which sugars: 0 g
Protein: 35.3 g
Salt: 5.23 g
Ingredients: Pork meat, salt, summer black truffle (Tuber aestivum Vitt.) 1.25%, dextrose, saccharose, spices, antioxidant (E301), flavourings, preservatives (E252, E250).
Additional information: Gluten-free. Dairy-free.
313 Railton Road
Herne Hill Station
London
SE24 0JN
Mon-Sat: 8:45am-6pm
Sun: 8:45-5:30pm
