Gruppo Parmacotto Prosciutto Toscano D.O.P - Bone In Whole Leg

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The origin of Gruppo Parmacotto's Prosciutto Toscano D.O.P is guaranteed by the Consortium of producers, the E.U. government standards, the Tuscan Ministry of Agriculture and the U.S. Food and Drug Administration. Prosciutto Toscano DOP boasts a unique flavor profile and is produced according to the strictest standards. Only pigs born, bred and slaughtered in Tuscany and other select regions in North and Central Italy are chosen. The animals must be at least 9 months old with a live weight between 318 and 390 lbs. Preparation is carried out exclusively at ham production facilities located in Tuscany. The ingredients used for the dry salting process are sea salt, pepper and natural aromatic herbs from Tuscany such as juniper and myrtle. Prosciutto Toscano DOP's profile is unique and very different compared to other hams as the meat is more moist and delicate with a resulting nuanced flavor unique only to Tuscany.

This ham is a 100% natural Tuscan pork leg. The front part of the crown is more extended than a Parma ham (to allow for easier salting and more pronounced flavoring to penetrate through the leg). All legs come from selected farms in the following Italian regions:

  • Tuscany
  • Marche
  • Umbria
  • Lazio
  • Minimum external fat thickness: 3/5 of an inch
  • Weight approximately 22 pounds
The production process starts with salting. In addition to salt, pepper, garlic, juniper, myrtle and other spices native to Tuscany are incorporated. After the first salting, legs are placed in cold rooms for 2 weeks, then a second salting occurs. After that, a cold drying phase takes over 3 months. Finally, the maturation process begins, which takes a minimum of 16 months. At the end of the maturation period the crown is covered with black pepper to give these prized hams their typical rustic appearance.

Because of its savory flavor and saltiness, Prosciutto Toscano is ideal to accompany Tuscan bread (traditionally unsalted), known as "pane sciocco." Store between 35ÁF to 40ÁF. Bone-In Leg

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