Ingredients: pork meat

Aromas: garlic, pepper, salt. NO preservatives, NO antioxidants

Taste: intense and delicate

Composition: high % of lean meat

Preservation: at a room temperature, around 12-18 °C. It’s preferable to cover any cut portion with aluminium foil or plastic wrap to preserve the flavour and fragrance (after a few weeks the meat becomes harder, the taste is not altered it becomes even better. If this product is kept well it maintained several months)

Manufacture: by methods of the country tradition, prepared exclusively with the mixture of fine cuts

Maturation: 12-14 months

Production Zone: Organic Agriculture in Palazzo del Pero from animals raised naturally only with chestnuts, acorns, barley, maize, soy and bran.

The Tuscan ham is one of the most delicate and flavourful meats, it’s said that the Tuscan ham seem designed to be eaten with the typical Tuscan bread (that is bland and fool).

Considering the particularity, our ham it deserves a elaborate description: the salting is realised with the use of dry salt, pepper and natural spices, typical of the Tuscany Region. The resulting flavour is characteristic of the already famous Prosciutto Toscano, a delicate taste, but expertly enhanced by the unmistakable aromas of Tuscany. The reasons for the full and firm flavour, so different from the products of the North, lies in the diversity of the microclimate.

The thighs, which must weigh about 11 kg, are cooled for a day, then trimmed. The salting is dry with a mixture of salt and pepper mixed with herbs such as sage and rosemary. After about seven days the flavoured thighs are wash carefully, dry and it’s apply the grease, composed of: salt, pepper, lard, and natural flavours. The maturing take place in a well-ventilated room, at a temperature between 12 and 25 °C, and lasts from 10 to 12 months.

When we cut the ham, it must have a colour from bright red to light red with poor infrastructure, subcutaneous fat, pure white with light pink veins, compact, with no lines of detachment between the layers and very adherent to the underlying surface muscle, intense aroma and pungent flavour, enhanced with a cut in big slices.