Prosciutto Sections

The product that, more than any other, has led us to be known and loved by our customers. An ancient craft carried out according to the strict rules of Tuscan tradition.

Our prosciutto is made by salting the whole leg, with the bone and also the trotter of the pig. This allows the meat, during the long curing, for years now never less than 45 months, to express its flavour to the full.

It is then cut into sections, dividing it into three main pieces: the point, which is anatomically the upper part of the prosciutto (also the fattiest), but which during curing becomes the lower part, therefore tending to be a little more savoury; a smaller, triangular piece of lean meat which, in the point, holds the kneecap and is perfect for cutting by hand, even for beginners; and finally a larger piece of lean meat, the one that certainly gives the most beautiful slice.

The weight and size of the different sections vary greatly, not only between them but also according to the conformation of the pig.

In appearance, the slice has a rosy, very fragrant fat, with a sweet and delicate flavour, which begins to soften and melt under the blade of the knife, then disappears into a very soft cloud in the mouth. The fat perfectly balances the lean part, a deep and intense red, compact but sometimes marbled.

The lean part is decidedly more complex to taste, with the typical savouriness of the Tuscan tradition, but also with a softness that comes from the conscious choice of curing the prosciutto whole. The bone naturally releases moisture and gives very intense flavours during the years of curing. All this is found when chewing, allowing you to best savour all the aromatic notes.

The long active life of the pig and the pasture finishing give the mature meat and the fat a unique, intense texture and flavour, characteristics that have been lost and flattened in the standards of intensive farming.

The traditional salting, without brine but exclusively with coarse salt, and the long natural curing allow the prosciutto to mature, bringing out scents and aromas that are always different and new in every product. Each animal is in fact naturally different in physique and characteristics, and this leads to different conformations. An example is the ratio between lean and fat, which is not constant between different prosciuttos, not even between the two legs of the same pig.

The climate in which the pig was born and went through the various stages of its development also has an effect. Last but not least, the weather also influences curing: outside temperature and atmospheric humidity affect the time needed for the product to mature.

It is not uncommon to see, inside the lean part of the prosciutto, small white dots or crystals. This is absolutely not a defect, a mould or salt that has penetrated the flesh, but is instead an indicator of quality and of prolonged curing of the product.

These crystals can begin to appear between 16 and 24 months of curing, when the natural protein breakdown of the meat releases the amino acids present in it. The progressive dehydration caused by curing leads these elements first to concentrate and then to crystallise.

They do not alter the flavour of the slice of prosciutto, but while chewing you may perceive something more or less “crunchy”, depending on the size of the crystal, that pleasantly crackles under the teeth.

For correct storage, the product must be kept with its rind, which should be removed only as slicing progresses. The cut surface must be covered with a sheet of cling film; the section is then wrapped in a lightly dampened white natural cotton cloth and kept in the fruit drawer of the refrigerator.

Once or twice a week the cloth should be removed and dampened again. Since every refrigerator is different, the prosciutto itself will tell you the level of moisture it needs: if it is becoming too dry, gradually increase the dampness of the cloth, week after week; if it becomes too soft, it means the moisture used is excessive.

For logistical reasons, the product may be shipped vacuum-packed. In this case, the first thing to do is open the bag, dry the section thoroughly with kitchen paper and then store it following the instructions just described.

If possible, it is always preferable to slice it by hand. Alternatively, we recommend using a slicer with a wide blade, obviously well sharpened, that turns slowly, so as to avoid overheating the section.

We also recommend avoiding leaving the product out of the refrigerator when not necessary, especially if the room temperature is above 16 °C.

We recommend pairing it with unsalted Tuscan bread (“sciocco”, made without salt) and a glass of Chianti.

Bread is the natural companion of the bite: being free of salt and having a neutral-tasting crumb, it will blend perfectly with the prosciutto, both with the lean part and, above all, with the fatty part, giving you the chance to best savour all its scents and aromas.

Chianti, on the other hand, has the right body to accompany its flavour and is also perfect for cleansing the palate of the fatty component.

We strongly advise against using this prosciutto in cooking, to avoid excessively heightening its saltiness, almost entirely at the expense of the taste, balance and aromatic complexity that characterise the product.