Prosciutto Bazzone
Garfagnana and Serchio Valley Bazzone Prosciutto
The name is dialect for a jutting chin, which is the shape of this long ham from the mountains above Lucca. Large households there raised very heavy pigs to carry them through the year, and the ham still reaches 16 to 18 kilos after ageing. Its size means it is cut by knife rather than machine.
Designation
- Certification
- Slow Food Presidium
- Category
- Meat products (cooked, salted, smoked)
Where it is made
Middle Serchio Valley and the Garfagnana comuni, Lucca province
How it is made
Made from the end of the 19th century in the Garfagnana and the middle Serchio valley, worked from September to April or May and aged at least 20 months.