“In the Middle Ages, during the sovereignty of the
House of Medici in Tuscany, the first rules were defined
for the production of the traditional Tuscan ham.”
Only the finest black pepper
and wild juniper berries
The hams are only obtained from the first-class pork legs
approved by the offcial Consortium.
The crown of the ham is larger than in other hams,
to allow an easier diffusion of salt and flavours.
Sea salt, garlic, Tellicherry black pepper and wild juniper berries
bring an intense taste and a slightly spicy flavour.
- Manually trimmed to exclude any meat imperfection.
- Fresh legs are salted and spiced, then placed in cold rooms for the first, slow drying.
- After a second salting, the hams rest in aging roomsuntil they mature, from 12 to 16 months later, revealing all their flavours and a delicious taste.
- The crown of each leg is covered with a mix of fine black pepper and fragrant coriander powder, which donates the typical, traditional appearance.