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MY PRODUCTS

Below you will find more information about the products available for purchase at Antica Macelleria Cecchini

To place an order send us a Whatsapp text at +393349973363 or click here to send an email:

Click here to see the price list

Click here to discover the Cecchini Comfort Packages

BEEF

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PANZANESE STEAK AND IMPERIAL STEAK

A cut from the “butt”, nice and thick.  Grill it once it has come back to room temp, not straight from the fridge, over red hot coals, on a low grill.  Cook 5/8 minutes per side, plus 15 minutes upright on the grill. No salt beforehand, but at the table sprinkle with Essence of Chianti and some good extra-virgin olive oil. 

Weight: between 1kg and 4kg and more. Store in the fridge, vacuum-sealed and unopened, for up to 1 month.

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BONE-IN RIB EYE STEAK

From the upper part of the back, cut nice and thick.

Grill it once it has come back to room temp, never straight from the fridge, over red hot coals, on a low grill.
Cook 5/8 minutes per side, plus 15 minutes standing on the bone.
No salt beforehand, but at the table sprinkle with Essence of Chianti and some good extra-virgin olive oil.
Average weight: 1.5-2kg. Store in the fridge, vacuum-sealed and unopened, for up to 2 weeks.

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FLORENTINE-STYLE T-BONE STEAK

Her Majesty.

“To beef or not to beef”, that is the question.

Cut good and thick. Grill it once it has come back to room temp, not straight from the fridge, over red hot coals, on a low grill.

Cook 5/8 minutes per side, plus 15 minutes standing on the bone.

No salt beforehand, but at the table sprinkle with Essence of Chianti and some good extra-virgin olive oil.

Average weight: 1.5-2kg and more. Store in the fridge, vacuum-sealed and unopened, for up to 2 weeks.

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FILLET

Pretty and delicious. Cook 8 minutes per side on the grill or 15 minutes in the oven at maximum temperature. After cooking, let rest for 5 minutes.

No salt beforehand, but at the table sprinkle with Essence of Chianti and some good extra-virgin olive oil.

Average weight 1.2-1.5kg. Store in the fridge, vacuum-sealed and unopened, for up to 1 month.

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MARROW BRAISED BEEF

A shank of deboned beef already seasoned with salt, black pepper, rosemary and bone marrow. Cook it in the oven in a covered casserole for 3 hours at 180°C with 1 kg. of peeled shallots and half a glass of extra-virgin olive oil. No salt.

After about 2 hours you can add half a glass of Vin Santo. 

Once it’s done cooking let it rest in the covered casserole for about half an hour.

It’s mouth-watering.

Average weight 2.5kg. Store in the fridge, vacuum-sealed and unopened, for up to 20 days.

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CHIANTI SUSHI

It’s a beef tartar, made my way.

Red and lean beef that is tenderized and seasoned with extra-virgin olive oil, lemon and some spices.

Very simple ingredients to bring out the meat’s flavor. 

Serve raw with thins slices of lemon or lemon peel, roll into small meatballs and quickly pan-fry or pile onto skewers and grill.

Sold by weight. Store in the fridge, vacuum-sealed and unopened, for up to 15 days.

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FLAMES OF HELL MEAT RAGU

Beef meat sauce prepared according to tradition and revived by a good dose of sweet and spicy chilies.

Heat it and serve as a sauce for pasta or on fresh or toasted bread, that you can brush with a little broth.

Average weight 0.5kg. Store in the fridge, vacuum-sealed and unopened, for up to 2 months.

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COSIMINO

Beef meatloaf with a small amount of lean pork, garlic, red onion, thyme, salt and pepper. Served for the first time at Cosimo de’ Medici’s christening on the 25th of April 1592, it brought him great luck. 

Cut it in chunks while still cold, heat up and serve with spoonful of our Mostarda Meditterranea –  Red Pepper Jelly 

Average weight 0.5kg – 1kg. Store in the fridge, vacuum-sealed and unopened, for up to 1 month.

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BLACK PEPPER BEEF STEW

A beef stew cooked overnight with lots of black pepper, garlic, salt, red wine and nothing else but the magic of a hot oven.

Heat and serve as it is or pour on thick slices of bread arranged in an ovenproof dish and put everything “to hatch” in the oven at a very sweet temperature, for 5/10 minutes, so that the bread becomes well-soaked.

Average weight 0.5 kg. Store in the fridge, vacuum-sealed and unopened, for about 3 months.

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CORNED BEEF TONGUE

Salted and cooked beef tongue with herbs, ready to be sliced and served on toast.

Average weight 0.5kg, store in the fridge, vacuum-sealed and unopened, for up to 6 months.

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FLORENTINE ROAST

Heat the oven as high as it will go. When the oven is very hot, place meat in a roasting pan with a high edge and put in the oven. Leave to cook for about 20 minutes without opening the oven.

In the meantime, chop a big handful of sage, a little rosemary and some Essence of Chianti, mix with plenty of olive oil to make a sauce.

When the 20 minutes have passed, remove the pan from the oven and pour over it the sauce you’ve just prepared. Cover the dish and let stand for half an hour allowing the flavors to develop.
This is a perfect way to enjoy red meat, and it is a piece of Florentine history.

Weight from 1kg to 3kg. Store in the fridge, vacuum-sealed and unopened, for about 1 month.

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GROUND BEEF

Ground beef flavored with bone marrow to be used for the most varied preparations.

For example, we use it for our MacDario and SuperDario burgers: 250g medallions cooked on a hot pan or on the grill, without salt or anything, served with fried or baked potatoes, tomato slices, onions marinated in red wine vinegar red and Tuscan bread.

Average weight 0.5kg. Store in the fridge, vacuum-sealed and unopened, for about 2 weeks.

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BOILED BEEF SALAD

Those beef cuts that are commonly considered less noble, find renewed fame with this recipe. Put the meat in a large pot with 4 chopped carrots, 4 celery ribs and 2 whole onions. 

Cover with plenty of water and slowly bring to a boil. After 2-3 hours, check the softness of the meat with a wooden skewer, it must be very soft but mustn’t come completely undone. 

Chop the carrots and meat including its cartilage (it’s all good, remove only the bone). Prepare a julienne of 1 carrot, 1 celery and 1 onion. 

To serve: put the meat and carrots on a tray, with a little bit of broth, cover with the julienned vegetables and season with salt, pepper, oil and a few drops of red wine vinegar. 

Serve with a warm mug of its broth seasoned with Essence of Chianti. 

Average weight 1kg, Store in the fridge, vacuum-sealed and unopened, for about 1 month.

PORK

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PORK SHOULDER CHOP WITH FENNEL POLLEN

Cook it on the grill or in a pan with a drizzle of oil, 7/8 minutes per side on low heat. Add salt after cooking to keep it crispy. Meanwhile, roast a little bread and then rub it over the pangrease.

Sold by weight. Store in the fridge, vacuum-sealed and unopened, for about 2 weeks.

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GARLIC SAUSAGE

A flavor that belongs to Chianti, garlic sausage is the simplest thing in the world: pork meat, sea salt, black pepper and fresh, crushed garlic. Eat them raw by the mouthfuls or briefly cooked at a very high temperature, serve with a bowl of white beans and olive oil, or roasted on a slice of crunchy, toasted bread.
About 7 per 0.5 kg, garlic sausages stay fresh for about 7 days.

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CHIANTI BUTTER

Take a slice of grilled Tuscan bread, spread with a bit of this “gift from God”, let it sweat for a moment, then bite into it. 

A food as divine as it is simple, genuine and ingenious.

Chianti Butter is excellent for many dishes: serve on potatoes wrapped in foil and baked in the oven or the embers of the grill or use it for what we call “patriotic spaghetti”, mixed with fresh chili peppers, tomatoes and basil in a large bowl and tossed with just-drained, piping hot spaghetti.
Sold by weight. Store in the fridge, vacuum-sealed and unopened, for about 1 month (but you’ll finish it sooner).

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FENEL FLAVOURED SALAMI

Traditional Chianti salami with wild fennel pollen.

Sold by weight, cut into chunks of thick slices.

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MY ROAST PORK

Aristòs” is ancient Greek for “excellent”, “the best”. Arista in pochetta is the main dish for every feast. 

My Arista is roasted in the oven with thyme, garlic, fennel pollen, rosemary, sea salt and black pepper. 

Served at room temperature or heated, cut into thick slices or big chunks, with a plate of Tuscan beans and olive oil or just as is.

Sold by weight. Store in the fridge, vacuum-sealed and unopened, for about 2 weeks.

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HEADCHEESE SALAMI

Pork meat, sea salt, freshly ground black pepper, the four Tuscan herbs (clove, cinnamon, nutmeg and coriander), orange zest and Vin Santo. Prepared plain and simple without the addition of any preserving agents, it is superb cut into cubes or in a warm chickpeas and onion salad.

Sold by weight. Store in the fridge, vacuum-sealed and unopened, for 3 months.

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CHIANTI TUNA

My best-known invention, based on ancient Tuscan traditions. Deboned pork thigh, salted for three days and boiled in white wine. Defatted and stored in oil. A “tuna” of Tuscan origins.

To enjoy my Tonno just drain it, shred it, and dress with extra-virgin olive oil. It is fantastic served on a bed of Tuscan beans with chickpeas, with halves cherry tomatoes and capers, with sliced onions or simply naked, by the bite.

Average weight 05.kg. Store in the fridge, vacuum-sealed and unopened, for up to 6 months.

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RUSTIC PORK PATE’

It is known that Caterina de’ Medici, upon marrying Henry II King of France, brought with her cooks, butchers, bakers and whatever else she would need for her cooking needs, rightly considering the latter a noble and fundamental art for a good life. My Rustic Pork Pate’ comes from this tradition.

Cut it into slices when it is still cold and serve it on slices of roasted bread. For this preparation, as for all the others, it is highly recommended to start the process by pouring yourself a nice glass of Chianti red wine, ready to use, with which to toast at the beginning of the meal!

Store in the fridge, vacuum-sealed and unopened, for up to 3 months.

JARS

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MEDITERRANEAN SAUCE

The origins of this sauce are to be found in ancient times, in old monasteries where patient monks manufactured it to preserve fruit and vegetables, in order to avoid that they would go bad. In addition, given that during the winter the monasteries were for long periods in solitary confinement without any contact with the outside world, making this sauce was also an easy way to make sure they had some preserves for those times.

And because you can eat this sauce with almost any dish, the monks were sure to have a great condiment for their tables.

USE
Our Mostarda Mediterranea (Red Pepper Jelly) is made with a base of sweet red bell peppers and hot chili peppers, and is delicious with pork dishes, roasts, boiled beef, or served with cheeses or chocolate.

Store at room temperature.

Once opened, keep refrigerated.

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FENNEL POLLEN

Our most precious wild herb.
The best ingredient and like a medicine for your health.

Great on pork.

Store at room temperature.

Once opened, keep in a dry and cool place.

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BRUCIACULO

Hot chili peppers grown by us, preserved raw in extra-virgin olive oil. Use both chili peppers and oil to season anything.

Only for the brave.

Store at room temperature.

Once opened, keep in a dry and cool place.

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MUSTARD

My wife’s name is Kim, she was raised in an American family with Danish heritage. 

Her great-grandmother’s recipe, all raw ingredients.

It is common belief that mustard was cultivated for the first time in India in 3000 BC and was eventually exported to the West; it was well known by ancient Romans, who used it for the preparation of many dishes and for healing.

Our mustard goes well with beef or pork dishes, burgers, roasted or boiled meats, ham, broken hearts and burns.

Store at room temperature.

Once opened, keep refrigerated.

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ESSENCE OF CHIANTI

Profumo del Chianti is the essence of Tuscany. 

Very fine sea salt with a mixture of sage, lavender, thyme, rosemary, bay leaf, fennel flower, juniper and bay leaf which I personally dose and grind. Traditionally, salt was very expensive and to save money our farmers “cut” it with aromatic, perfumed and digestive herbs.

This has the effect of the flavor and health of the herbs with much less salt. Ancient savings become a benefit.
USE
Essence of Chianti is great on all types of dishes. Use it to salt steak after grilling it, sprinkle on toast along with extra-virgin olive oil and use it to remember us when you’ll be far.

Store at room temperature.

Once opened, keep in a dry and cool place.