Prosciutto del Casentino
Casentino Prosciutto
A ham from the Casentino valleys above Arezzo, already praised in print in the 19th century and shipped as far as Germany and England. Rounded, slightly long and flattened, 9 to 12 kilos, cutting a bright red with clean white fat.
Designation
- Certification
- Slow Food Presidium
- Category
- Meat products (cooked, salted, smoked)
Where it is made
Casentino comuni, Arezzo province
How it is made
The leg is trimmed, massaged and salted twice, the first time with garlic and the second for about a fortnight. After the surplus salt is cleaned off it rests 40 to 50 days before ageing proper, which runs at least 18 months.