Aged cured ham, piece

Aged 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.

The Cured Ham Piece: The Perfect Cut for Home

The 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.

Production 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.

The 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.

Technical Data Sheet: Aged Cured Ham Piece

How to Enjoy It at Its Best

Step 1, Tempering. 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.

Step 2, Slicing. 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.

Step 3, The accompaniment. 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.

Recipe: Crostini with Prosciutto and Plum Tomatoes

Ingredients 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.

Blanch 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.

Pairings

With cheeses:

Cave-Aged Pecorino, the dry savory flavor of pecorino with the spiced sweetness of prosciutto: one of the most classic pairings.

Truffle Reale Cheese, for an exceptional cheeseboard.

With wines:

Chianti Classico, balanced and versatile, a classic pairing with aged cured prosciutto.

Morellino di Scansano, robust and tannic, enhances the savory flavor of the aging.

Vernaccia di San Gimignano, for those who prefer white wine: mineral and dry.

FAQ: Aged Cured Prosciutto Piece

What is the difference between a piece and a whole prosciutto? 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.

Can I slice it without a slicer? 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.