Tuscan Ham has very ancient roots; the pigs can be raised, as well as obviously in Tuscany, also in the territories of Umbria, Lazio, Emilia Romagna, Marche and Lombardy. Its seasoning begins with the traditional method of salting with salt, pepper and natural flavors; it must have a duration sufficient to ensure good dehydration. Subsequently, the mixture is made with a mixture consisting of suet, wheat or rice flour, salt, pepper and natural flavors and is left to age for 10 to 14 months, in proportion to its weight.
SIZE:About 10 kilograms.
SPECIFIC NOTES: Seasoned ham with a rounded shape with a tasty taste and a large slice with a majority of lean part.
INGREDIENTS:Pork leg, salt, pepper, natural flavors.
STORAGE METHOD: Cool and dry place.
AVERAGE DEADLINE: 2 years.
RECOMMENDED COMBINATIONS:Whole Tuscan ham is excellent for any occasion both alone and combined with dishes to enhance its flavor. It is an absolute protagonist of the typical charcuterie platter characteristic of our lands, in this case we recommend consuming it with tasteless Tuscan bread or focaccia. Excellent also in combination with salads and fruit, in particular figshi)