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Prosciutto Grigio del Casentino (Grey Ham)

PROSCIUTTO DEL CASENTINO

Prosciutto Grigio del Casentino (Grey Ham)

 

The traditional prosciutto del Casentino is made from crossbreeds of the territory’s ancient species (Romagnola and Cinta Senese).

The gammons are trimmed, rubbed down and then salted with a mixture of salt, garlic, pepper, chili and other spices.

 

After about a week the salt is washed off with water and the gammon is resalted for two weeks when the salt is removed and the prosciutto is left to season for at least 12 months.

 

Casentino prosciutto has an intense fragrance, is very salty and thus goes well with unsalted Tuscan bread.

 

 

 

 

 

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