Boneless dry-cured ham, aged 10-12 months, 6,5 kg

The 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.

Why choose it

This 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.

The 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.

Specifications

How to slice it

Remove 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.

After each use, cover the cut surface with plastic wrap or food-safe paper and return the leg to the refrigerator.

Pairings

• White wine: Vernaccia di San Gimignano DOCG
• Young red wine: Morellino di Scansano DOCG
• Unsalted Tuscan bread
• Melon, fresh figs, or mozzarella and fresh pecorino cheese

Frequently asked questions

How long is this leg aged?

10-12 months: aging that produces a tender slice and a delicate flavor.

Is it a PDO ham?

No, 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.

Why choose boneless?

Because it is ready for the slicer: no bone to remove, less waste, and quicker slicing. The rind still provides natural protection.

How should it be stored once opened?

In 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.