Alternative prosciutto to Parma & San Daniele. Due to its longer ageing period it develops a peculiar stronger taste. As the other two DOP prosciuttos, only pigs born, bred, fattened and slaughtered in Tuscany and other specified regions in North and Central Italy are chosen. The ingredients used for the drying process, besides sea salt, are pepper and natural aromatic herbs typical of Tuscany.
(Catch the Weight)