Cinta Senese Ham DOP Aged 24 Months - 100 Grams

Seasoning

The curing of the Cinta Senese PDO ham is carried out in appropriate rooms specially equipped to allow adequate air exchange at a controlled temperature for a period of time ranging from 18 to 24 months depending on the size of the product.

Processing techniques

The fresh thigh from "Cinta Senese DOP", skilfully trimmed, is massaged by expert hands and covered with the right amount of salt per piece combined with natural flavors according to an ancient recipe of the Tognetti family. The hams, placed on wooden boards, are left to rest to reach the right degree of salting and, after subsequent manipulations, the legs are hung in special cells that allow the product to dry gradually and progressively.

The muscle part not covered by skin is covered with lard, a mixture consisting mainly of pork fat; around 6 months, the ham is transferred to the factory's curing cells, where the particular environmental characteristics contribute to the appearance of the characteristic scent and flavor of the “cinta senese DOP” ham.
Prosciutto di cinta senese dop is the ham par excellence of Tuscany, a pride is a tradition of high Tuscan charcuterie, the scent of this raw ham you recognize from a distance, and when I cut it with a knife I feel the flavors and aromas even before you can savor the first slice, with that pink and fragrant fat that goes well with the flavor of the meat making me intoxicated by the genuine taste of this Tuscan specialty.