Boneless Tuscan PDO ham, Bontà Toscane, 7 kg

Boneless 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.

Why it's different from ordinary ham

Tuscan 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.

The 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.

Technical specifications

How to slice it

Remove 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.

After each use, cover the cut surface with plastic wrap or food-safe paper and put the ham back in the refrigerator.

Pairings

• Tuscan red wine: Carmignano DOCG or Morellino di Scansano DOCG
• White wine: Vernaccia di San Gimignano DOCG
• Unsalted Tuscan bread, which balances the savory flavor of the cured ham
• Melon, fresh figs, or fresh pecorino

Frequently asked questions

How long is this ham aged?

14-16 months, compared with the minimum of 10 months required by the Tuscan PDO Ham regulations.

How is it different from Parma ham?

Tuscan 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.

Why choose boneless?

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

How should I store it once opened?

In 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.