{"title":"Prosciutto","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eWhole, boneless, or sliced cured hams, selected from Italy’s \u003cstrong\u003etraditional designations and curing methods\u003c\/strong\u003e: from Prosciutto Toscano PDO to Cinta Senese legs, including longer-aged varieties.\u003c\/p\u003e\n\u003cp\u003eProduct details include the format, aging time in months, and tips for slicing and storing each ham at its best, whether for your home table or for serving every day.\u003c\/p\u003e\n\u003c\/div\u003e","products":[{"product_id":"prosciutto-crudo-stagionato-in-trancio","title":"Aged cured ham, piece","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eAged cured ham in a piece is a practical solution for anyone who wants to slice it at home without buying the whole leg. This one is from Salumificio Viani, seasoned with salt, black pepper and natural flavorings: a 1.2 kg piece or a 1.5 kg Reserve aged for 18 months, vacuum-packed.\u003c\/p\u003e\n\u003ch2\u003eThe Cured Ham Piece: The Perfect Cut for Home\u003c\/h2\u003e\n\u003cp\u003eThe cured ham piece is the ideal cut for anyone who wants to bring the quality of artisanal ham to the table in a convenient size, perfect for slicing at home with a good knife, without the need for professional equipment.\u003c\/p\u003e\n\u003cp\u003eProduction begins with artisanal hand-massaging of the salt, a manual, repeated, vigorous process that allows the salt to penetrate deep into the meat fibers. After resting in refrigerated rooms, the ham is seasoned with pepper, natural flavorings and selected spices, then transferred to well-ventilated rooms for aging.\u003c\/p\u003e\n\u003cp\u003eThe aging process lasts 9 to 12 months, a carefully calibrated period to bring each piece to its peak maturity. Like a wine with its ideal moment to be opened, every ham has its perfect time: when its aromas and flavors are at their fullest expression.\u003c\/p\u003e\n\u003ch2\u003eTechnical Data Sheet: Aged Cured Ham Piece\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eCured ham piece\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eSelected pork\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e9-12 months (Reserve: 18 months)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eSalt, black pepper, natural flavorings, spices\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSizes\u003c\/td\u003e\n\u003ctd\u003e1.2 kg · 1.5 kg Reserve\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eFresh, 0-4°C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten\u003c\/td\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Enjoy It at Its Best\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eStep 1, Tempering.\u003c\/strong\u003e Take the piece out of the refrigerator at least 20-30 minutes before slicing. At room temperature, the fat softens and releases its full aromatic profile; the bouquet of the aging process opens up at 18-20°C.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 2, L'slicing.\u003c\/strong\u003e Use a long, thin, sharp knife with a smooth blade. Cut paper-thin, almost transparent slices. The fat melts in your mouth and balances the meat's savoriness. Don't remove the fat; it carries the flavor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 3, L's accompaniment.\u003c\/strong\u003e Unsalted Tuscan bread is the ideal accompaniment. Its mild flavor lets the prosciutto's spiced notes come through fully without competing. A drizzle of extra-virgin olive oil on the bread completes the picture.\u003c\/p\u003e\n\u003ch2\u003eRecipe: Crostini with Prosciutto and Plum Tomatoes\u003c\/h2\u003e\n\u003cp\u003eIngredients for 4 people: 8 ripe plum tomatoes · 8 slices of cured prosciutto · 4 slices of bread · 6 anchovy fillets in oil · 2 sprigs of thyme · extra-virgin olive oil.\u003c\/p\u003e\n\u003cp\u003eBlanch the tomatoes in boiling water, peel them, and cut into strips, removing the seeds. Dress with extra-virgin olive oil and thyme. Toast the bread slices under the broiler with oil and chopped thyme. Wrap each slice of prosciutto around the tomato strips, place on the warm bread, and finish with half an anchovy fillet.\u003c\/p\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWith cheeses:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCave-Aged Pecorino, the dry savory flavor of pecorino with the spiced sweetness of prosciutto: one of the most classic pairings.\u003c\/p\u003e\n\u003cp\u003eTruffle Reale Cheese, for an exceptional cheeseboard.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWith wines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eChianti Classico, balanced and versatile, a classic pairing with aged cured prosciutto.\u003c\/p\u003e\n\u003cp\u003eMorellino di Scansano, robust and tannic, enhances the savory flavor of the aging.\u003c\/p\u003e\n\u003cp\u003eVernaccia di San Gimignano, for those who prefer white wine: mineral and dry.\u003c\/p\u003e\n\u003ch2\u003eFAQ: Aged Cured Prosciutto Piece\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between a piece and a whole prosciutto?\u003c\/strong\u003e A piece is a portion of a whole prosciutto, the ideal cut for anyone who wants the quality of artisanal prosciutto in a convenient size to handle at home. Same raw ingredients, same aging, same quality, in a home-friendly format.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I slice it without a slicer?\u003c\/strong\u003e Yes, you can get perfectly thin slices with a long, thin-bladed knife with a smooth edge. The piece is specifically designed for slicing at home.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"1.2 Kg","offer_id":53916215837008,"sku":"PRSC-ST-1.2KG","price":26.9,"currency_code":"EUR","in_stock":true},{"title":"1.5 Kg Reserve 18 months","offer_id":53916215869776,"sku":"PRSC-ST-1.5KG","price":33.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/trancio-prosciutto-crudo-al-pepe_webp.png?v=1793790959"},{"product_id":"prosciutto-di-cinghiale-toscano-disossato-1-1-kg","title":"Boneless Tuscan wild boar ham, 1,1 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eTuscan wild boar ham made from wild boar from the Maremma, deboned, trimmed into a convenient 1.1 kg cut and vacuum-packed. Cured for up to 9 months in the natural environments of the Maremma according to Tuscan charcuterie tradition: boneless, with no waste, ready to slice.\u003c\/p\u003e\n\u003ch2\u003eWhy Tuscan wild boar ham is different\u003c\/h2\u003e\n\u003cp\u003eThe cut is the finest part of the leg, deboned and trimmed to offer you only the lean heart of the product. It is not a variation on pork ham: the raw material, processing and aromatic profile are completely different.\u003c\/p\u003e\n\u003cp\u003eThe raw material is the leg of wild Tuscan boar, an animal that roams free in the Maremma scrubland and feeds on acorns, roots, mushrooms and wild fruit. This diet comes through in the meat: lean, firm and deep red, with a thin, very white layer of covering fat that gives every slice its character.\u003c\/p\u003e\n\u003cp\u003eSalting follows an age-old rule passed down from generation to generation: as many days as the starting leg weighs in kilos. The thin layer of covering fat lets the salt penetrate evenly without ever being harsh. The subsequent cold-water rinse removes excess salt, so the ham is never too salty or too dry on the surface. At the end of curing, the leg is deboned and trimmed into a 1.1 kg cut of meat.\u003c\/p\u003e\n\u003ch3\u003eCuring in the Maremma microclimate\u003c\/h3\u003e\n\u003cp\u003eCuring takes place in natural environments overlooking the Maremma hills. L'air of Maremma and the moderate temperature fluctuations throughout the year create the conditions for slow, even curing that is difficult to reproduce artificially.\u003c\/p\u003e\n\u003cp\u003eThe windows of the curing rooms are opened, closed or left ajar several times a day, depending on the weather. There is no written protocol: experience decides, as it did in the past. After up to 9 months, the curer feels and probes each leg at its most critical points, then selects which ones to release for processing.\u003c\/p\u003e\n\u003ch3\u003eThe aromatic profile\u003c\/h3\u003e\n\u003cp\u003eOn the palate, wild boar ham develops an aromatic complexity unlike that of pork hams: a bold, intense aroma evoking the wild scrubland, with notes of dryness, caramel and curing, more pronounced in the biceps femoris, the innermost and finest muscle of the leg.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eBoneless Tuscan wild boar ham\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eMaremma, Tuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eLeg of wild Tuscan boar\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuring\u003c\/td\u003e\n\u003ctd\u003eUp to 9 months in natural environments\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSalting\u003c\/td\u003e\n\u003ctd\u003eAs many days as the leg weighs in kilos\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003e1.1 kg (boneless meat)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate at 0-4 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eShelf life\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed: 60-90 days unopened, 2-3 weeks after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConsumption\u003c\/td\u003e\n\u003ctd\u003eReady to eat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUse\u003c\/td\u003e\n\u003ctd\u003eCharcuterie boards, appetizers, gourmet gifts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to slice and serve it\u003c\/h2\u003e\n\u003cp\u003eBecause it’s deboned, the polpa is even easier to slice at home.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTemperature: take the polpa out of the refrigerator at least 30 minutes before slicing. At 18-20 °C, the fat softens and the aroma fully develops.\u003c\/li\u003e\n\u003cli\u003eSlicing: use a long, smooth-bladed knife and a steady motion without pressing down. The slices should be almost transparent.\u003c\/li\u003e\n\u003cli\u003eAfter opening: wrap the cut in food-grade paper, refrigerate, and consume within 2-3 weeks. The layer of fat naturally protects the meat.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTuscan unsalted bread, the oldest pairing: bread without salt doesn’t compete with the savory flavor of boar.\u003c\/li\u003e\n\u003cli\u003eCave-aged pecorino, a traditional pairing from the Maremma: two products from the same land.\u003c\/li\u003e\n\u003cli\u003eFresh figs or fig jam: the contrast between sweet and wild is one of the most surprising in Tuscan cuisine.\u003c\/li\u003e\n\u003cli\u003eWalnuts and dried fruit, from the same region, the same season, with the same intensity.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eWines and beers\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMorellino di Scansano, Maremma wine with Maremma ham, with tannins that stand up to the wild intensity.\u003c\/li\u003e\n\u003cli\u003eBrunello di Montalcino, for special occasions: its structure and complexity match the aged boar.\u003c\/li\u003e\n\u003cli\u003eChianti Classico Riserva, more approachable than Brunello, but with the right structure for the bold flavor of boar.\u003c\/li\u003e\n\u003cli\u003eStout or Porter: the roasted, coffee notes of a dark craft beer create a surprising contrast with the wild notes.\u003c\/li\u003e\n\u003cli\u003eTuscan amber ale, a more classic choice: it balances the intensity without overpowering it.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eAre the boars from Tuscany?\u003c\/h3\u003e\n\u003cp\u003eYes. These are wild Tuscan boars that live in the Maremma scrubland, not farmed animals or animals from abroad. L'origin directly affects the quality of the meat and its aroma.\u003c\/p\u003e\n\u003ch3\u003eIs it very salty?\u003c\/h3\u003e\n\u003cp\u003eNo. Salting time depends on the weight of the leg, and cold rinsing removes excess salt. The result is balanced: never too salty and never too dry on the surface.\u003c\/p\u003e\n\u003ch3\u003eWhy choose the polpa instead of a whole leg?\u003c\/h3\u003e\n\u003cp\u003eThe polpa is the deboned, trimmed leg: you receive only the lean, premium meat, with no bone or waste. It’s easier to slice and store, ideal if you want a 1.1 kg format without compromising on the quality of a whole leg.\u003c\/p\u003e\n\u003ch3\u003eHow should I store it?\u003c\/h3\u003e\n\u003cp\u003eVacuum-packed and unopened, it keeps for 60-90 days in the refrigerator at 0-4 °C. After opening, wrap the cut in food-grade paper and consume within 2-3 weeks.\u003c\/p\u003e\n\u003ch3\u003eIs it a good gift?\u003c\/h3\u003e\n\u003cp\u003eYes. Deboned and vacuum-packed, this 1.1 kg cut makes a practical and original gourmet gift for couples and small families: for Christmas, birthdays, anniversaries, or as a corporate gift.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"1.1 kg","offer_id":53916216000848,"sku":"PRSC-CING-2.5KG","price":75.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/prosciutto-di-cinghiale-stagionato.webp?v=1793790958"},{"product_id":"prosciutto-toscano-dop-disossato-bonta-toscane-7-kg","title":"Boneless Tuscan PDO ham, Bontà Toscane, 7 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eBoneless Tuscan PDO Ham is Tuscan cured ham with protected designation status and no bone: dry-cured with salt, pepper, and natural seasonings, it's more savory and aromatic than mild-cured ham. This one is from Bontà Toscane, aged 14-16 months, whole with the rind and boneless, about 7 kg: ready for the slicer, with less waste and faster slicing. Ideal for delis, restaurants, and large families.\u003c\/p\u003e\n\u003ch2\u003eWhy it's different from ordinary ham\u003c\/h2\u003e\n\u003cp\u003eTuscan PDO Ham is made according to precise regulations. It is dry-cured with salt, pepper, and natural seasonings; then the exposed part of the meat is coated with a mixture of lard, flour, salt, pepper, and seasonings, which protects it during aging. This seasoning gives it a bolder, more aromatic flavor than mild-cured hams.\u003c\/p\u003e\n\u003cp\u003eThe regulations require at least 10 months of aging; this ham is aged for 14-16 months, resulting in a more aromatic slice and a balanced savory flavor. Because it's boneless but still has the rind, it retains the natural protection of the outer fat and is ready for the slicer, saving time and product otherwise spent removing the bone.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eBoneless Tuscan PDO Ham\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eBontà Toscane\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDesignation\u003c\/td\u003e\n\u003ctd\u003ePDO\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003eWhole, boneless, with rind\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003eAbout 7 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e14-16 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCuring\u003c\/td\u003e\n\u003ctd\u003eDry-cured with salt, pepper, and natural seasonings\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eIn the refrigerator, with the cut side covered\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to slice it\u003c\/h2\u003e\n\u003cp\u003eRemove the rind and outer fat only from the part you're about to slice: the rest of the ham stays protected. Slice it thinly with a meat slicer and serve at room temperature, so the fat softens and releases all its aroma.\u003c\/p\u003e\n\u003cp\u003eAfter each use, cover the cut surface with plastic wrap or food-safe paper and put the ham back in the refrigerator.\u003c\/p\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eTuscan red wine: Carmignano DOCG or Morellino di Scansano DOCG\u003c\/li\u003e\n\u003cli\u003eWhite wine: Vernaccia di San Gimignano DOCG\u003c\/li\u003e\n\u003cli\u003eUnsalted Tuscan bread, which balances the savory flavor of the cured ham\u003c\/li\u003e\n\u003cli\u003eMelon, fresh figs, or fresh pecorino\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eHow long is this ham aged?\u003c\/h3\u003e\n\u003cp\u003e14-16 months, compared with the minimum of 10 months required by the Tuscan PDO Ham regulations.\u003c\/p\u003e\n\u003ch3\u003eHow is it different from Parma ham?\u003c\/h3\u003e\n\u003cp\u003eTuscan PDO Ham is cured with salt, pepper, and natural seasonings, then coated with a spiced mixture of lard: this makes it more savory and aromatic, while Parma ham is a mild-cured ham seasoned with salt only.\u003c\/p\u003e\n\u003ch3\u003eWhy choose boneless?\u003c\/h3\u003e\n\u003cp\u003eBecause it's ready for the slicer: no bone to remove, less waste, and faster slicing. The rind still provides natural protection.\u003c\/p\u003e\n\u003ch3\u003eHow should I store it once opened?\u003c\/h3\u003e\n\u003cp\u003eIn the refrigerator, with the cut surface covered with plastic wrap or food-safe paper. Remove the rind only from the part you are slicing each time.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"Default Title","offer_id":53916217540944,"sku":"PRSC-TOSC-DOP-8KG","price":197.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/prosciutto-toscano-dop-disossato-8kg-interosalumeria-toscana-salumeria-toscana-979491.jpg?v=1793790969"},{"product_id":"prosciutto-crudo-toscano-gran-riserva-24-mesi-coscia-intera-11-kg","title":"Tuscan aged raw ham, Gran Riserva, 24 months, whole leg 11 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhy it's different from a ham aged for 12-18 months\u003c\/h2\u003e\n\u003cp\u003eAging for 24 months is more than just a matter of time; it completely transforms the meat's structure. The gradual loss of water concentrates the aromas and intensifies the savory flavor. Proteins break down into free amino acids that create complex notes of hazelnut, butter, and dried hay. The fat oxidizes slowly, developing a sweetness that melts on the palate. The result is a ham that needs no accompaniments: enjoy it on its own, at room temperature, with a slice of Tuscan unsalted bread.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGran Riserva Cured Ham\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFormat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhole bone-in leg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e~11 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e24 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCool, dry place · after the first slice: cover the cut surface with the protective fat and food-grade paper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to slice and store the whole leg\u003c\/h2\u003e\n\u003cp\u003eTo get the most out of Gran Riserva, slice it by hand or with a slicer fitted with a thin blade; the slices should be almost translucent, between 1 and 2 mm thick. Serve at room temperature: take the leg out of the refrigerator at least 20 minutes before slicing. After each use, cover the cut surface with the protective fat removed at the start and wrap it in food-grade paper. This prevents oxidation and keeps the ham tender.\u003c\/p\u003e\n\u003ch2\u003eRecommended pairings\u003c\/h2\u003e\n\u003cp\u003eA ham this complex pairs best with wines that won't overpower it: \u003cstrong\u003eVernaccia di San Gimignano DOCG\u003c\/strong\u003e for those who prefer white wine; its minerality cleanses the palate between slices. For reds, try a \u003cstrong\u003eyoung Chianti Classico\u003c\/strong\u003e or a light \u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e. Avoid highly tannic or aged wines, which mask the delicate notes of the aged fat. Serve with Tuscan unsalted bread, fresh or dried figs, or fresh pecorino—nothing that distracts from the ham's complexity.\u003c\/p\u003e\n\u003ch2\u003eFAQ: Gran Riserva Cured Ham\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Gran Riserva Cured Ham?\u003c\/strong\u003e\u003cbr\u003e\nThis is a whole leg of Tuscan cured ham aged for 24 months, twice as long as a standard ham. The long aging process concentrates the aromas, softens the meat's texture, and develops a complex flavor profile with notes of hazelnut, butter, and dried hay.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow should I store the whole leg at home?\u003c\/strong\u003e\u003cbr\u003e\nIn a cool, dry place, away from heat sources. After each time you slice it, cover the cut surface with the fat removed at the start and wrap it in food-grade paper. Do not refrigerate unless necessary; excessive cold hardens the fat and diminishes the aroma.\u003c\/p\u003e\n\u003cp\u003eDo I need a slicer? A slicer or a long, flexible ham knife is strongly recommended for a whole leg.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it also available in chunks?\u003c\/strong\u003e\u003cbr\u003e\nNo, this product is only available as a whole 11 kg leg. For chunks and slices, see the Tuscan Hams section.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"11 Kg","offer_id":53916217901392,"sku":"PRSC-RISR-11KG","price":293.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/prosciutto-crudo-gran-riserva-toscano-coscia-intera-stagionato-24-mesi.webp?v=1793790972"},{"product_id":"prosciutto-toscano-dop-intero-con-osso-8-kg","title":"Whole Tuscan PDO ham on the bone, 8 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eTuscan PDO Prosciutto is Tuscany's protected-designation dry-cured ham, more savory and aromatic than Parma Prosciutto thanks to its seasoning with pepper and natural flavors. This is a whole, bone-in prosciutto weighing approximately 8 kg, for slicing at home, in a deli, or in a restaurant.\u003c\/p\u003e\n\u003ch2\u003eWhat Is Tuscan PDO Prosciutto? The Difference Seasoning Makes\u003c\/h2\u003e\n\u003cp\u003eTuscan PDO Prosciutto stands apart from all other Italian cured prosciutto thanks to one instantly recognizable feature: its seasoning. While Parma Prosciutto and San Daniele use only salt, Tuscan PDO Prosciutto is treated with a blend of sea salt, black pepper, garlic, and natural Tuscan flavors, which penetrate the leg during aging to create a completely different flavor profile—more intense, more savory, and bolder.\u003c\/p\u003e\n\u003cp\u003ePDO certification, or Protected Designation of Origin, guarantees that each prosciutto is produced in Tuscany from the legs of Italian pigs raised and slaughtered according to European regulations, and aged for at least 10 months. It guarantees that every Tuscan PDO Prosciutto on your table has undergone a process monitored and verified by independent third-party organizations.\u003c\/p\u003e\n\u003cp\u003eThe result is a prosciutto with a firm, flavorful slice and aromatic, pinkish-white fat that melts at room temperature, releasing the aromas of Tuscan seasoning—a flavor profile unlike any other Italian prosciutto.\u003c\/p\u003e\n\u003ch2\u003eTechnical Data Sheet: Tuscan PDO Cured Prosciutto\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eTuscan PDO Cured Prosciutto\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertification\u003c\/td\u003e\n\u003ctd\u003ePDO, Protected Designation of Origin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eSelected Italian pork leg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eSea salt, black pepper, garlic, natural Tuscan flavors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eAt least 10 months, carefully controlled artisan production\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e8 kg whole\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Best Serve Tuscan PDO Prosciutto\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLetting it come to room temperature:\u003c\/strong\u003e Take the prosciutto out of the refrigerator at least 30 minutes before slicing. At room temperature, the fat in Tuscan PDO Prosciutto softens and becomes fragrant; when cold, it is firm and loses half its aromatic potential.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eL'slicing:\u003c\/strong\u003e Tuscan PDO Ham should be sliced thinly, by machine or by hand. The slice should be almost transparent; the aromatic fat is best appreciated only in thin slices. Thick slices flatten the profile and make the ham saltier than necessary.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the board:\u003c\/strong\u003e unsalted Tuscan bread is a must. The salt-free bread of the Sienese tradition is the only pairing that doesn't compete with the ham's seasoning. With regular salted bread, the saltiness builds up and the aromatic profile is lost.\u003c\/p\u003e\n\u003ch2\u003ePairings: The Tuscan Table Around the Ham\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico\u003c\/strong\u003e: the traditional pairing in Tuscan cuisine: the freshness of Sangiovese balances the ham's saltiness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVernaccia di San Gimignano\u003c\/strong\u003e: for those who prefer white wine: mineral and dry, it enhances the seasoning without being overpowering\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: fuller-bodied, ideal for mixed charcuterie boards with aged cheeses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Tuscan PDO Cured Ham\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Tuscan PDO Ham?\u003c\/strong\u003e Tuscan PDO Ham is a cured ham certified with Protected Designation of Origin status, produced exclusively in Tuscany from selected Italian pork legs. It stands out from other Italian hams for its typical Tuscan seasoning of sea salt, black pepper, garlic, and natural herbs, a blend that penetrates the leg during aging and develops an intense, robust aromatic profile with no equivalent among Italian hams.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Tuscan PDO Ham and Parma Ham?\u003c\/strong\u003e The main difference is in the seasoning: Parma Ham uses only sea salt, while Tuscan PDO Ham also includes black pepper, garlic, and natural Tuscan herbs. The result is a tastier, more aromatic, and more robust ham than Parma, with a completely different flavor profile. The minimum aging period is similar (10 months for Tuscan, 12 for Parma), but the raw material is different.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it also available boneless?\u003c\/strong\u003e Yes, Tuscan PDO Ham is also available in a boneless version. The boneless version is more practical to slice by hand without professional equipment, while the whole bone-in ham is ideal for a countertop slicer in a restaurant or delicatessen.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"8 kg whole","offer_id":53916219736400,"sku":"PRSC-CRUDO-8KG","price":235.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/prosciutto-toscano-dop-morsa-shopify-leggero_webp.png?v=1793790999"},{"product_id":"prosciutto-di-cinta-senese-dop-coscia-intera-8-kg-24-mesi","title":"Cinta Senese PDO ham, whole leg 8 kg, 24 months","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003ch2\u003eWhy Cinta Senese ham is different\u003c\/h2\u003e\n\u003cp\u003eIt all starts with the breed. Cinta Senese pigs live outdoors in the woods and fields of Tuscany, growing slowly and feeding largely on acorns, grass, and roots. Their meat is darker, and their fat is softer and more deeply marbled.\u003c\/p\u003e\n\u003cp\u003eYou can see and taste the difference in the ham: the slice is deep red, the rosy-white fat melts in your mouth, and the flavor lingers with a sweet note. Twenty-four months of aging concentrate the aromas and give the ham a firm texture, allowing it to be hand-sliced thinly.\u003c\/p\u003e\n\u003ch2\u003eTechnical specifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetails\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eCinta Senese PDO Ham\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBreed\u003c\/td\u003e\n\u003ctd\u003eCinta Senese, raised in Tuscany\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eSavigni Butcher Shop, Pavana (PT)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSize\u003c\/td\u003e\n\u003ctd\u003eWhole bone-in leg, approx. 8 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e24 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eCool, dry place; cover the cut surface after opening\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to slice and serve it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePlace it on a ham stand with the front facing up.\u003c\/li\u003e\n\u003cli\u003eRemove the rind only from the area you are slicing, not from the whole leg.\u003c\/li\u003e\n\u003cli\u003eUse a long, thin, flexible knife and cut very thin, almost transparent slices.\u003c\/li\u003e\n\u003cli\u003eServe at room temperature with unsalted Tuscan bread, fresh figs, or melon.\u003c\/li\u003e\n\u003cli\u003eAfter each use, cover the cut surface with a slice of its own fat or food-grade paper.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAged Pecorino Toscano PDO and unsalted Tuscan bread.\u003c\/li\u003e\n\u003cli\u003eFine red wines such as Brunello di Montalcino or Chianti Classico Riserva.\u003c\/li\u003e\n\u003cli\u003eIn summer, fresh melon and figs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions about Cinta Senese PDO Ham\u003c\/h2\u003e\n\u003ch3\u003eWhat is Cinta Senese ham?\u003c\/h3\u003e\n\u003cp\u003eIt is dry-cured ham made from the hind leg of the Cinta Senese, an indigenous Tuscan pig breed raised outdoors. Its meat is darker, its fat more aromatic, and its flavor lingers longer than that of standard pork ham.\u003c\/p\u003e\n\u003ch3\u003eHow is it different from Prosciutto Toscano PDO?\u003c\/h3\u003e\n\u003cp\u003eProsciutto Toscano PDO protects the area and production method and uses pigs from traditional ham-producing breeds. Cinta Senese ham comes from an indigenous Tuscan breed raised outdoors: rarer, more aromatic, and more expensive.\u003c\/p\u003e\n\u003ch3\u003eHow long is it aged?\u003c\/h3\u003e\n\u003cp\u003eTwenty-four months, which concentrate the aromas and give each slice a firm texture and fragrant aroma.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored once opened?\u003c\/h3\u003e\n\u003cp\u003eOn a stand, in a cool, dry place, covering the cut surface with a slice of its own fat or food-grade paper. This keeps it for several weeks.\u003c\/p\u003e\n\u003ch3\u003eWho produces it?\u003c\/h3\u003e\n\u003cp\u003eSavigni Butcher Shop in Pavana, in the Pistoia Apennines, which produces the entire line of Cinta Senese cured meats for Salumeria Toscana.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"8 Kg","offer_id":53916219834704,"sku":"PRSC-CINTA-8KG","price":395.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/prosciutto-cinta-senese-dop-coscia-intera-24-mesi-toscana.webp?v=1793790996"},{"product_id":"prosciutto-di-cinta-senese-dop-macelleria-savigni","title":"Cinta Senese PDO ham, Macelleria Savigni","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eCinta Senese PDO ham comes from the hind leg of the black pig with a white band, native to Tuscany and raised semi-wild: its fat is more aromatic, and its flavor more intense and sweeter than that of ordinary cured ham. This one is from Macelleria Savigni, available in 2.5, 3, or 3.5 kg sizes, which are easier to handle than the whole 8 kg leg.\u003c\/p\u003e\n\u003cp\u003eCinta Senese Ham is made from the finest pork selected from the native Cinta Senese breed. Expertly cured and carefully crafted down to the smallest detail, this ham offers an unmistakable flavor and tender meat that melts in your mouth. Delight your senses with the highest-quality Cinta Senese Ham.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCinta Senese pork:\u003c\/strong\u003e Made exclusively from meat from this prestigious native breed, ensuring authentic flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExtended aging:\u003c\/strong\u003e Slow, natural aging develops the ham's rich flavor and tenderness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eArtisanal slicing:\u003c\/strong\u003e Each slice reflects the care and craftsmanship that go into preparing this product \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy Choose Cinta Senese Ham\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTuscan excellence:\u003c\/strong\u003e Bring the authentic flavors of Tuscan culinary tradition to your table.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCertified origin:\u003c\/strong\u003e Meat from the Cinta Senese breed, synonymous with quality and authenticity.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSecure online shopping:\u003c\/strong\u003e Have Cinta Senese Ham delivered straight to your home without compromising on quality.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Store and Enjoy\u003c\/h2\u003e\n\u003cp\u003eStore Cinta Senese Ham in a cool, dry place, wrapped in a cloth. Perfect enjoyed on its own or with fresh bread and cheeses.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"3 Kg","offer_id":53916219998544,"sku":"PRSC-CINTA-3KG","price":207.5,"currency_code":"EUR","in_stock":true},{"title":"2.5 Kg","offer_id":53916220031312,"sku":"PRSC-CINTA-2.5KG","price":188.8,"currency_code":"EUR","in_stock":true},{"title":"3.5 Kg","offer_id":53916220064080,"sku":"PRSC-CINTA-3.5KG","price":247.75,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/prosciutto-crudo-cinta-senese-dop-24-mesisalumeria-toscana-terre-di-siena-782704.jpg?v=1793790996"},{"product_id":"prosciutto-crudo-disossato-10-12-mesi-6-5-kg","title":"Boneless dry-cured ham, aged 10-12 months, 6,5 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eThe boneless cured pork leg is a whole bone-in-free dry-cured ham with its rind, ready for the slicer: it slices faster and with less waste, making it convenient for those who eat a lot of cured ham. This one is from Salumificio Pambuffetti, aged for 10-12 months, and weighs about 6.5 kg.\u003c\/p\u003e\n\u003ch2\u003eWhy choose it\u003c\/h2\u003e\n\u003cp\u003eThis is an everyday cured ham: 10-12 months of aging produce a tender slice and a milder flavor than long-aged cured hams, making it suitable for charcuterie boards, sandwiches, and appetizers.\u003c\/p\u003e\n\u003cp\u003eThe boneless format with rind combines two advantages: no bone to remove, and the rind provides natural protection for the portion you have not yet sliced.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eBoneless cured pork leg (dry-cured ham)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProducer\u003c\/td\u003e\n\u003ctd\u003eSalumificio Pambuffetti\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat\u003c\/td\u003e\n\u003ctd\u003eWhole, boneless, with rind\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003eAbout 6.5 kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003e10-12 months\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eRefrigerate, with the cut surface covered\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to slice it\u003c\/h2\u003e\n\u003cp\u003eRemove the rind and outer fat only from the portion you are about to slice: the rest stays protected. Slice it thinly with a meat slicer and serve at room temperature so the fat softens and releases its full aroma.\u003c\/p\u003e\n\u003cp\u003eAfter each use, cover the cut surface with plastic wrap or food-safe paper and return the leg to the refrigerator.\u003c\/p\u003e\n\u003ch2\u003ePairings\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eWhite wine: Vernaccia di San Gimignano DOCG\u003c\/li\u003e\n\u003cli\u003eYoung red wine: Morellino di Scansano DOCG\u003c\/li\u003e\n\u003cli\u003eUnsalted Tuscan bread\u003c\/li\u003e\n\u003cli\u003eMelon, fresh figs, or mozzarella and fresh pecorino cheese\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently asked questions\u003c\/h2\u003e\n\u003ch3\u003eHow long is this leg aged?\u003c\/h3\u003e\n\u003cp\u003e10-12 months: aging that produces a tender slice and a delicate flavor.\u003c\/p\u003e\n\u003ch3\u003eIs it a PDO ham?\u003c\/h3\u003e\n\u003cp\u003eNo, it is a cured ham without a protected designation. If you are looking for a PDO product, there is Boneless Tuscan PDO Ham, aged for 14-16 months.\u003c\/p\u003e\n\u003ch3\u003eWhy choose boneless?\u003c\/h3\u003e\n\u003cp\u003eBecause it is ready for the slicer: no bone to remove, less waste, and quicker slicing. The rind still provides natural protection.\u003c\/p\u003e\n\u003ch3\u003eHow should it be stored once opened?\u003c\/h3\u003e\n\u003cp\u003eIn the refrigerator, with the cut surface covered with plastic wrap or food-safe paper. Remove the rind only from the portion you slice each time.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"6.5 Kg","offer_id":53916223930704,"sku":"PRSC-DISS-6.5KG","price":97.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/coscia-di-maiale-stagionata-senza-osso-65kgsalumeria-toscana-salumeria-toscana-959967.jpg?v=1793791026"},{"product_id":"prosciutto-crudo-disossato-14-mesi-7-5-kg","title":"Boneless dry-cured ham, aged 14 months, 7,5 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eThis aged pork leg is a 7.5 kg boneless cured ham, aged for 14 months and ready for the slicer: no bone to remove, less waste, and faster slicing. It is made by Salumificio Viani using Tuscan pork and is designed for large families, delicatessens, and restaurants.\u003c\/p\u003e\n\u003ch2\u003eProduct Information\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Tuscan pork\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWeight:\u003c\/strong\u003e 7.5kg\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAging:\u003c\/strong\u003e 14 months\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFeatures:\u003c\/strong\u003e Carefully selected pork leg, expertly aged to create a high-quality product.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy Choose Aged Pork Leg\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eSuperior Quality:\u003c\/strong\u003e Made with top-quality pork, ensuring a tender texture and rich flavor.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfect Aging:\u003c\/strong\u003e The aging process gives the leg a unique aromatic bouquet and delicate texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVersatile in the Kitchen:\u003c\/strong\u003e Perfect enjoyed on its own or as the main ingredient in traditional Tuscan dishes.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eInstructions for Use\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlicing:\u003c\/strong\u003e Use a sharp knife to cut thin slices or slices to your liking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eServing:\u003c\/strong\u003e Ideal as an appetizer or as the centerpiece of a Tuscan charcuterie board.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e Store in a cool, dry place to preserve its authentic flavor.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"7.5 Kg","offer_id":53916224717136,"sku":"PRSC-DISS-ST-7.5KG","price":107.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/coscia-di-suino-stagionata-senza-osso-75kgsalumeria-toscana-salumificio-viani-532239.jpg?v=1793791026"}],"url":"https:\/\/naturabioitalia.com\/en\/collections\/ham.oembed","provider":"Natura Bio Italia","version":"1.0","type":"link"}