Seasoned Raw Ham 

The Seasoned Ham is a classic of the Italian tradition with an unmistakable taste.

This raw ham slice is the most suitable cut to meet the needs of consumers who want to buy a small piece, easy to slice at home.

The artisanal salting of this slice Seasoned it requires repeated and vigorous massages to let the salt penetrate deeply.

After being left to rest in special cold rooms, it is spiced and aged in well-ventilated rooms for a period ranging from 9 to 12 months.

The taste is tasty and balanced, with a recognizable and typical scent of Tuscan raw ham.

Online sale of raw hams

The fat part melts in the mouth and balances the flavor of the meat.

Don't miss out on this fantastic piece of Seasoned Ham!

Add it to your shopping cart now, and we will deliver it to you within 48 hours!

✅ Refrigerated Shipping 24/48 hours

✅Vacuum packed 

✅ 100% high quality Tuscan product 

✅Free Return within 14 days 

✅Guaranteed refund for any defect 

✅Payment by credit card, Paypal or bank transfer, Amazon Pay, 

✅ Shipping to Europe and USA with UPS

Production

The production of cured raw ham begins with the separation of the thighs from the rest of the animal's body and the classic arched trimming:

which is then followed by the addition of with salt, pepper, natural flavorings and spices.

At the same time, all raw hams are provided with a non-removable seal indicating the date on which the curing process begins: which must last at least 12 months

At the end of the manufacturing process, the raw ham is rather rounded, with an arch shape at the upper end, and a weight that varies between 7 and 7.5 kg.

Ham is a living element and has individual and intrinsic characteristics.

In terms of shape, weight and fat, each ham has a different response and a different seasoning. 

Bringing a ham to full maturity from 24 months to 26 would mean ruining it, it would mean not grasping the peak of its maturation and sending it over-maturing.

Its best characteristics would be lost, with altered tastes and aromas.

Think of the wine… There are wines that need time to give the best others less.

Experience, the aromas that the hams leave on the needle, that little hole that we use to feel the qualities and defects of the ham.

 They make a cured ham tell us about itself and make it clear what is the best time to savor all its taste and its extraordinary aromas.

I wanted to let you know that the raw ham is placed in special food polystyrene boxes.

And then in our personalized cardboard box for shipping, so as to guarantee the right conservation during delivery.

Recipe with Tuscan Ham 

8 ripe plum tomatoes
8 slices of Tuscan raw ham
4 slices of Tuscan bread
6 anchovy fillets in oil
2 sprigs of thyme
extra virgin olive oil.

Seared

the tomatoes for a few seconds in boiling water, drain and let them cool.

Then peel them and cut them into four wedges.

Remove the internal seeds and cut them into fillets. Put them in a bowl, season them with
a spoonful of good extra virgin olive oil and perfume them with the leaves of a sprig of thyme.

MINCED

finely the remaining thyme leaves and sprinkle them on the slices of bread.

Season each slice with a teaspoon of extra virgin olive oil e
toast them quickly under the oven grill.

ROLL OUT

the slices of ham on the cutting board, removed

any fat and arrange the tomato fillets at the end of each.

Roll up the Tuscan raw ham around
tomato and put the rolls obtained on warm bread.

Complete by placing an anchovy fillet and a half on top
each crouton and serve.

The shipment of your Seasoned raw ham  takes place in 24/48 from the moment of approval.

In the payment methods there is also the possibility of payment on delivery.

Tuscan delicatessen specializes in the sale of typical Tuscan cured meats

Whole cured leg of pork

There Cured pork leg is a classic of the Italian tradition with an unmistakable taste.

Handcrafted and available in 6.5 kg whole thighs, boneless, with FREE SHIPPING.

It has the classic shape of raw ham and is externally covered with a layer of pepper.

The taste of Cured pork leg it is noble, engaging and decisive.

It expresses all the flavors of the territory, the result of a typical processing of the Tuscan pork tradition.

It is obtained by working the salted and seasoned hind legs of the pig.

Prized raw hams

The artisanal salting of Boned Ham requires repeated and vigorous massages to allow the salt to penetrate deeply.

After being left to rest in special cold rooms, it is spiced and aged in well-ventilated rooms for a period ranging from 9 to 12 months.

Don't miss this fantastic Boneless Raw Ham! Add it to your cart now and we will deliver it to you within 48 hours!

✅ Refrigerated shipping 24/48 hours

✅ Free shipping on orders over € 65

✅Vacuum packed

✅ Free returns within 14 days

✅ Guaranteed refund for any defect

✅Payment by credit card, Paypal or bank transfer, Amazon Pay, 

✅ Shipping to Europe and USA UPS 48/72 hours

Why is it special?

Our selection of boneless raw ham is certainly one of the tastiest raw hams in the world of charcuterie.

Its flavor is also unique thanks to the type of aging and processing it undergoes.

For this reason, however, the term ham is improper, because even if the anatomical cut is the same, the bone is removed fresh and seasoned without the bone, for which it takes the name of "sgambato".

The raw ham boneless is undoubtedly one of the most sought-after Tuscan cured meats.

It is produced with pork legs, subjected to salting and long aging.
After a short aging, the legs are washed, trimmed with the removal of part of the rind and subcutaneous fat, and subjected to salting by manual massaging.

The operation is repeated every 4-5 days for 20-25 days, in the meantime the legs are kept in cold storage.
Thereafter, the deboned raw ham remains at 1-4 degrees for a month.

During this time they lose most of their moisture.

They are then washed, left to dry for a few days, and finally placed in well ventilated rooms where they are cured for 10-14 months.

In a first phase the humidity is low, to complete the drying of the product, in a second phase it is increased to complete the seasoning. In this last phase, white molds develop, necessary for the development of the typical aroma.

The boneless raw ham  it contains a lot of proteins (up to 28%) and the fat is localized on the outside and can be removed.

Lean raw ham contains only 3-4% fat, is digestible and satiating.

The only contraindication is given by the high sodium content: 100 g of ham contain 70% of the maximum recommended daily quantity.

HISTORY

At one time all the various phases were artisanal, marked by the seasons:

the pig was slaughtered between November and December, for a month the temperature in the cellar was equivalent to that of a cold room, then they were placed in more sheltered environments, at higher but well-ventilated temperatures, finally, in the summer, in cool environments and closed, with higher humidity.

It is natural that considerable experience was needed to produce ham in this way.

Sometimes, in fact, it happened to find faulty hams or with odors not proper and characteristic of the seasoned product that frustrated the work of a year ...

and above all it forced to throw away all that good of God.

In the fifteenth century, at the time of Doctors, the production of the Tuscan ham is definitively regulated through provisions that concerned the entire production process which were then transferred to the current one production specification, almost unchanged from the past.

A matter of climate

What has always made i Tuscan cold cuts it is mainly the climate of the area.

The harsh winters they help slow down the deterioration of cured products without having to use excessive amounts of salt: Tuscan ham thus acquires a well-defined flavor, never being overly salty.

It therefore follows a delicate taste, but wisely enriched by those unmistakable aromas of Tuscany, typical of its vegetation, rich in mastic, myrtles, junipers, secret ingredients of the producers' recipes.

The shipment of your boned raw ham takes place in 24/48 from the moment of approval.

 In the payment methods there is also the possibility of cash on delivery. Salumeria Toscana specializes in the online sale of typical Tuscan cured meats.

Raw ham boneless aged 12 months for sale Tuscan salami

Boneless cured leg of pork

Limited offers, 1 whole boneless ham, 1 free 8-month cave-aged cheese with a commercial value of € 11.90 free, and free shipping throughout Italy.

The cured leg of pork is a classic of the Italian tradition with an unmistakable taste.

Handcrafted and available in whole 7.5 kg pieces, without bone.

It has the classic shape of raw ham and is externally covered with a layer of pepper.

The taste of the seasoned pork leg is noble, engaging, and decisive.

Whole hams

It expresses all the flavors of the territory - the result of a typical processing of the Tuscan norcina tradition. It is obtained by working the salted and seasoned hind limbs of the pig.

The artisanal salting of this raw ham requires repeated and vigorous massages to let the salt penetrate deeply.

After being left to rest in special cold rooms, it is spiced and aged in well-ventilated rooms for a period ranging from 9 to 12 months.

Don't miss this amazing Cured ham Boneless! FREE SHIPPING! Add it to your shopping cart now, and we will deliver it to you within 48 hours!

✅ Refrigerated Shipping 24/48 hours

✅ Free Shipping 

✅Vacuum packed 

✅Free Return within 14 days 

✅Guaranteed refund for any defect 

✅Payment by credit card, Paypal or bank transfer, Amazon Pay, 

✅ Shipping to Europe and USA UPS 48/72 hours

Why is it unique?

Our selection of raw hams is certainly one of the tastiest in the world of charcuterie.

Its flavor is unique also thanks to the type of seasoning and processing to which it is subjected.

In the fifteenth century, at the time of Doctors, that the production of the Tuscan ham is definitively regulated through provisions that concerned the entire production process which were then transferred to the current one production specification, almost unchanged from the past.

A matter of climate and more

What has always made i typical Tuscan cold cuts it is mainly the climate of the area.

The harsh winters help to slow down the deterioration of seasoned products without having to use excessive amounts of salt:

the Tuscan ham thus acquires a well-defined flavor, never being overly salty.

It therefore follows a delicate taste, but wisely enriched by those unmistakable aromas of Tuscany, typical of its vegetation, rich in mastic, myrtles, junipers, secret ingredients of the producers' recipes.

The shipment of the seasoned boneless raw ham takes place in 24/48 from the moment of approval.

Whole Seasoned Shoulder  

The aged pork shoulder is certainly one of the most famous Tuscan artisan cured meats. It is obtained following the same processing of Tuscan ham, aged for at least 6 months.

The difference is that Seasoned Shoulder needs less salt and a shorter seasoning, since it has a lower weight and thickness than ham.

Although Seasoned Shoulder is less valuable than ham, it is tastier both for having assimilated the aromas more during aging (thanks to the lesser thickness), and because it is the tastiest part of the pig.

As for the seasoning, the pork shoulder follows the same rule as the ham; or that of one month for every kilogram of weight.

Pork shoulder 

Even if considered less valuable, the Spalla Stagionata is still one of the most requested Tuscan artisan cured meats.

Don't miss this fantastic national seasoned shoulder, add it to your shopping cart now, and we will deliver it to you in 48 hours!

✅ Refrigerated Shipping 24/48 hours

✅Free Shipping for Orders over € 65

✅Vacuum packed 

✅ 100% high quality Tuscan product 

✅Free Return within 14 days 

✅Guaranteed refund for any defect 

✅Payment by credit card, Paypal or bank transfer, Amazon Pay, 

✅ Shipping to Europe and USA UPS 48/72 hours

Cured shoulder of pork description 

More flavorful than Prosciutto, cured pork shoulder is characterized by an intense, not too savory flavor, red color and dry meat.

Processing: Selected from the best pork shoulders, it is trimmed and processed with coarse sea salt which is removed with warm water after about twenty days during which it is massaged on a weekly basis. dry and left to mature for a period of about 3 months for the boneless and about 4 months for the bone-in, until it reaches full maturity. Finally, it is filled with a mixture of lard and flour in those points where it has hollows or small cracks and peppered in the parts not covered by rind.
The seasoned pork shoulder has a fragrance of ancient taste that makes it persistent and light on the palate, the seasoned pork shoulder served mainly as sliced accompanied with very sweet seasonal figs or broad beans.

Average weight: Kg 4,000 / Kg. 4,500Guarantees: Gluten free, lactose free, glutamate free, Italian production.

When buying a cured pork shoulder, we always ask ourselves the same question, which is the best Tuscan ham or seasoned shoulder?

And the first thing to keep in mind is that no one is better than the other, but they are different.

We are all aware that the main difference between ham and shoulder is the price, but it is not the only factor that distinguishes them, but the taste or the part of the pig from which they come are other aspects that must be highlighted.

If you want to buy a good cured pork shoulder and this doubt torments your head, you don't have to worry anymore because in Salumeria Toscanand from the ham masters that we are, we explain below the differences between ham and ham shoulder so that when you choose them you buy just what you want.

Raw ham or seasoned pork shoulder?

The first thing to keep in mind is where you get both products from. The pig has two front and two hind legs; paletilla (shoulder) is the way in which the two front legs are known, while jamón is the name given to the two hind legs.

By their very constitution, the hind legs are larger and fleshy than the front legs, which are thinner.

Consequently, there is more meat in the ham than in the shoulder, which has a smaller amount.

When we talk about the performance of Tuscan ham and cured shoulder we are referring precisely to this, to the amount of meat that can be used in both products.

The performance of the pork shoulder is lower because, although it can be cut into slices or diced ham, it has more bone and therefore less food is obtained.

The ham, on the other hand, has a higher yield and practically everything can be extracted from it

Cinta Senese ham

Prosciutto di Cinta Senese PDO is produced in the province of Siena from the meats of the homonymous breed reared in a semi-wild state.

The skilful processing and salting respects not only the strict indications of the disciplinary but also the millenary Tuscan tradition.

The ham is aged for a period ranging from 18 to over 24 months.

The slice of Prosciutto di Cinta Senese PDO has a firm and brown-red flesh, the fat is ivory white or slightly pink.

The savory and decisive flavor reveals sweet notes of hazelnut and chestnut.

It surprises especially with a slightly aromatic finish that brings with it an elegant fragrant vein.

Cinta Senese ham

Crudo di Cinta Senese PDO is sold complete with zampone.

Do not miss this fantastic Cinta Senese raw ham!

Add it to your cart now and we will deliver it to you within 48 hours!

✅ Refrigerated shipping 24/48 hours

✅Vacuum packed

✅ 100% high quality Tuscan product

✅ Free returns within 14 days

✅ Guaranteed refund for any defect

✅Payment by credit card, Paypal or bank transfer, Amazon Pay, 

✅ Shipping to Europe and USA with UPS

Cinta Senese

 The Sienese pig it is an ancient rustic breed of fine pigs, hence the name of the area of origin, the hills of the Sienese territory, and was probably raised already in Roman times.

this breed with a dark coat is distinguished from other pigs by a characteristic white band that fastens the withers, the thorax, the shoulders and the forelegs.

The first certain evidence of its presence dates back to the late Middle Ages when the painter Ambrogio Lorenzetti portrayed it in his own fresco of 1338.

La Cinta has also been represented in paintings and frescoes from earlier periods from the 12th century.

The Cinta Senese was originally born in the wooded lands north of Siena, later the breed spread towards the Mugello and the Valdarno countryside and south towards the Maremma.

Currently these pigs are raised in almost all of Tuscany, in our case the pigs are raised in the wild, feeding on cereals produced in our company.

The breed has undergone a greater knowledge and diffusion of its renowned meats.

It is considered a valuable and unique breed, representing a further gastronomic excellence for Tuscany.

Cinta meats have excellent organoleptic qualities:

– Meat succulence: it is redder and tastier than other pork.

This raw ham too it is placed in special food polystyrene boxes.

And then in our personalized cardboard box for shipping, so as to guarantee the right conservation during delivery

CINTA SENESE HAM Dop

Cinta Senese ham is the hind limb consisting of the thigh and buttock of the pig including the paw.

The thigh is initially massaged with a mixture of salt, pepper and crushed garlic.

It is left covered for about twenty days at the end of which it is cleaned and prepared for seasoning which lasts for at least 14 months.

Cinta Senese cured raw ham is recognized for its elongated shape, for the non-convex aspect of the thigh and for the paw with evident black claws characteristic of the breed.

The company brand is embossed on the back.

The slice of Cinta Senese ham is distinguished by the right balance between the fat and lean part, which is linked more to the type of farming than to the breed.

Animals living free in the wood do not deposit large fat masses.

The natural red color is intense and the characteristic marbling that gives the product flavor and flavor is evident.

The fat part has a white-pink color that after a few seconds from the cut turns to a diffuse and evident pink with shine deriving from the melting process of the polysaturated fats present.

The scent of Cinta Senese PDO ham is intense and more pronounced in very seasoned hams.

The best way to appreciate this product is to consume it as it is, having the foresight to slice it with a knife and wait a few minutes.

To give the slice time to oxygenate and to express its full potential which manifests itself with an enveloping sensation of immediate softness on the palate.

We suggest a simple and quick recipe for a particular occasion that guarantees a sure success without a big time commitment.

The slice of Cinta Senese PDO raw ham is delivered vacuum-packed so as not to have problems with conservation.

Tuscan delicatessen specializes in the sale of typical Tuscan cured meats, and the Cinta Senese PDO raw ham is an excellence of the best Tuscan cured meats.
 

Tuscan Raw Ham 

Prosciutto Crudo Toscano PDO - the king of Tuscan delicatessen -

recognizable by the delicate flavor, the crimson red of the dry and lean slices, and the intense taste enhanced by a typical flavor.

Prosciutto Crudo Toscano PDO is traditionally seasoned not only with salt but with local spices, including juniper, rosemary and black pepper.

It stands out for its typical arch shape, for the intense red meat with white streaks and, of course, for the consortium brand.

To be considered Prosciutto Crudo Toscano PDO, each stage of production is regulated.

From the pig farm of Tuscan breed cut by hand until maturing in special rooms with controlled temperature and humidity for at least 12 months.

The process is deeply rooted in the traditions that can be traced back to the Medici house.

Tuscan Ham Online

Do not miss this fantastic Tuscan Ham online sale with FREE SHIPPING!

Add it to your shopping cart now, and we will deliver it to you within 48 hours!

✅ FREE Shipping

✅ Protected Designation of Origin

✅ 100% high quality Tuscan product 

✅Free Return within 14 days 

✅Guaranteed refund for any defect 

✅Payment by credit card, Paypal or bank transfer, Amazon Pay, 

✅ Shipping to Europe and USA with UPS

Raw Ham production method  

The pork legs are refrigerated and subsequently trimmed with an arched cut that leaves a fleshy frame such that, once matured, it does not protrude more than 8 cm from the head of the femur.

It continues with the removal of the foot, the rind and the fat inside the thigh with a V cut to facilitate the penetration of the salt.

Salting is carried out using the dry method, with the use of salt, pepper and natural flavors; it must last long enough to ensure good dehydration.

Then we proceed with the grinding which consists in coating the uncovered part of the pulp with a mixture consisting of lard, wheat or rice flour, salt, pepper and natural flavors.

The curing period, from salting to marketing, of the Tuscan raw ham must not be less than 10 months.

For hams with a final weight between 7.5 and 8.5 kg and at 12 months for hams weighing more than 8.5 kg.

Prosciutto Toscano PDO to be used for slicing and packaging must have matured for a further two months of curing, i.e. at least 12 months if weighing between 7.5 and 8.5 kg, and at least 14 months if weighing more. to 8.5 kg.

On the hams deemed to conform to the characteristics prescribed for the PDO, a fire marking is affixed. 

Appearance and flavor of Tuscan Ham   

Our Prosciutto Toscano DOP is characterized by a rounded shape, arched at the top, with a weight that varies between 9 and 11 kg.

The color of the slice varies from bright red to light red, with little presence of inframuscular fat.

The flavor is delicate, with the right sapidity and the aroma is characteristic, deriving from aging. 

buying our PDO Tuscan ham online is simple:

just click on Add to Cart, and complete the form with the shipping details.

So your Tuscan raw ham will be sent to the specified address, you will receive one of the best Tuscan cold cuts online.

 The shipment of raw ham takes place in 24/48 from the moment of approval.

In the payment methods there is also the possibility of payment on delivery.

Production area of Tuscan Ham 

The production area of Prosciutto Crudo Toscano PDO falls within the entire territory of the Tuscany region.

The pigs used for production must be born, reared and slaughtered in the territories of the Emilia-Romagna, Lombardy, Marche, Umbria, Lazio and Tuscany regions. 

Gastronomy Tuscan raw ham  

Whole Tuscan Ham can be kept in a cool place, taking care to cover the started part with aluminum foil or transparent film.

The raw Tuscan PDO can be eaten alone, but it also goes well with Tuscan bread, without salt;

it can also become an ingredient for the preparation of delicious dishes, such as "Tuscan rose salad", with a mixture of radicchio and ricotta whipped with aromatic herbs. 

Distinctive note Tuscan Raw Ham 

The climate of the region has influenced the trimming technique of Prosciutto Toscano PDO which is wider, in the shape of a "V".

To facilitate the penetration of salt. The savory taste that distinguishes it is a characteristic due not only to the salt.

But also to the use, during salting, of typical Tuscan natural essences and aromas such as garlic, rosemary, juniper and myrtle.

Now that you know everything about our Tuscan Ham, all you have to do is try our service right away and set off for one of the best typical Tuscan cold cuts online.

The family bond

For Tuscan families, the bond with the pig is visceral.

For years they have been fed thanks to its meats, which have become an integral part of the local culture and diet.

The Tuscan peasants raised it and fattened it all year round, and then slaughtered it during a feast day, in the winter.

In addition to individual families, over time it has also become important for the economy of the entire region:

In fact, around the fifteenth century, during the Medici years, production began to be regulated with specific provisions on the entire production process.

From a strictly family production, which used the wild or semi-wild system, we moved on to consistent breeding.

Small-industrial artisan processing centers which, respecting the ancient processing techniques, have maintained the original characteristics of the Tuscan Raw Ham 

A unique flavor

The result could only be an exquisite raw ham, with an intense, persistent, unforgettable taste.

But we don't have to convince you: it is enough to taste it even once to realize and be delighted by its flavor that is both delicate and tasty at the right point, which makes it simply perfect.

Little fat

Another of the uniqueness of Prosciutto Toscano PDO is the very low amount of intra-muscle fat, clearly evident from the dry and lean crimson red slices.

In addition, its flavor makes it excellent to be paired with sweet and juicy fruits such as melon, pineapple, kiwi and figs, for a truly healthier diet than ever.

Prosciutto Toscano PDO has the following physical, organoleptic, chemical and chemical-physical characteristics

PHYSICAL CHARACTERISTICS 

The Tuscan ham has a rounded arched shape on the top due to the presence of a fleshy frame that protrudes about 5 cm beyond the head of the femur.

Another characteristic of Tuscan ham is its weight, normally around 8 - 10 kg and in any case never less than 7.5 kg.

The Tuscan raw ham is distinguished by the color of the pulp from bright red to light red with little presence of infra and intra muscular fat -

subcutaneous fat of pure white color with light pink veins, compact, without lines of separation between the layers and well adherent to the underlying muscular surface. 

ORGANOLEPTIC CHARACTERISTICS

The flavor of Tuscan ham is delicate with the right flavor.

Even the fragrant and characteristic aroma due to the traditional methods of processing and curing, makes Tuscan ham an excellent among Italian raw hams.

CHEMICAL AND CHEMICAL-PHYSICAL CHARACTERISTICS

NaCl% max. 8.3
Muscle moisture% max. 61.0
Prothelysis index% max. 30.0

The designation of the protected designation of origin “Tuscan raw ham” must be made in clear and indelible characters.

Clearly distinguishable from any other writing that appears on the label and be immediately followed by the mention "Protected Designation of Origin".

These indications can be combined with the company logo.

The addition of any qualification not expressly provided is prohibited. 

However, the use of indications that refer to names or company names or private brands is permitted as long as they do not have a laudatory meaning:

or such as to mislead the buyer, as well as the possible name of pig farms from which the product derives.

Provided that the raw material comes entirely from the aforementioned farms.

The metal seal to be affixed to each leg of Tuscan ham before salting consists of a circular stainless steel eyelet with a diameter of 14 mm.

With central hole diameter 5 mm. on which are embossed with the initials C.P.T. and the start date of processing expressed with the month (indicated in Roman numerals).

It is the year (indicated with the last two digits in Arabic numerals). The seal is shaped in such a way that, applied with a suitable sealer, it is immovable.

The brand name used on the leg of Tuscan ham at the end of the seasoning.

And possibly for the product cut into slices it consists, as shown in the reproduction below, in a figure containing the stylization of the borders of the Tuscany region.

In which the acronym CTP is enclosed in a peculiar handwriting, surrounded at the bottom by the words PROSCIUTTO TOSCANO D.O.P.,

Above said figure there are two numerical characters identifying the producer, and an uppercase alphabetic character indicating the month of seasoning start.

Tuscan delicatessen specializes in the sale of typical Tuscan cured meats online and the Tuscan raw ham dop is our most sought after product

Boneless Tuscan Ham

Boneless Tuscan Raw Ham is a classic of the Italian tradition with an unmistakable taste.

Handcrafted and available in whole 8 kg piece, without bone.

The salting of the Tuscan raw is carried out with the dry method, using salt, pepper and natural flavors.

Then we proceed with the grinding which consists in coating the uncovered part of the pulp with a mixture consisting of lard, wheat or rice flour, salt, pepper and natural flavorings.

The curing period, from salting to marketing, of Prosciutto Crudo Toscano PDO must not be less than 10 months.

For hams with a final weight between 7.5 and 8.5 kg.

PDO Tuscan Ham

Hams intended for slicing and packaging must mature for a further two months.

The hams deemed to comply with the characteristics prescribed for the PDO, they are marked with a fire brand.

Don't miss this fantastic Boneless Tuscan Ham!

Add it to your shopping cart now, and we will deliver it to you within 48 hours!

✅ Refrigerated Shipping 24/48 hours

✅ Protected Designation of Origin

✅ 100% high quality Tuscan product

✅Free Return within 14 days

✅Guaranteed refund for any defect

✅Payment by credit card, Paypal or bank transfer, Amazon Pay, 

✅ Shipping to Europe and USA with UPS

Appearance and flavor of raw ham  

Our Tuscan Ham is characterized by a rounded shape, arched at the top, with a weight that varies between 9 and 11 kg.

The color of the slice varies from bright red to light red, with little presence of intra-muscle fat.

The flavor is delicate, with the right sapidity and the aroma is characteristic, deriving from aging. 

buying our PDO Tuscan ham online is simple, just click on Add to Cart, and complete the form with the shipping details.

So your Tuscan raw ham will be sent to the specified address, you will receive one of the best Tuscan cured meats online.

 The shipment of the Tuscan ham takes place in 24/48 from the moment of approval.

In the payment methods there is also the possibility of payment on delivery.

Tuscan tradition

When it comes to charcuterie products, the undisputed king is definitely the raw ham.

The following part of this presentation is extracted from the documentation available at the Consorzio del Prosciutto Toscano DOP.

Of which our manufacturing company has been a member since the beginning of its foundation.

“In Tuscany men, animals, plants have a shape, a language, a feeling, they have colors, joys to express.

It is the passion for history and tradition that guides every action, in small and large things, and the process of creation in Tuscany always assumes the value of a "ceremony".

Even in breeding, a characteristic activity of this land, we find this passion for rituals, a demonstration of progress and technology that have not influenced the original historical value of what is produced.

L'Tuscan pig breeding has distant origins, both peasant and agricultural, and the resulting product has currently maintained the characteristics of authenticity, taste and flavor that raise it to excellent results.

The genuine simplicity that is required all over the world for Tuscan food production is also alive in its hams, which combine the strong flavors of the sun and winds in the maturation of the meat.

The typical aromas of its protection, rich in mastic, myrtle, juniper, secret ingredients of the producers' recipes.

The nature, the climate and the passion of the producers have been able to create and maintain the originally different flavor of the Tuscan ham. "

Which in 1996 obtained the right merit of the Protected Designation of Origin (PDO) and the members of the consortium declared that the start of production has been protected since September 1997.
 

Protected designation of origin

The nature, the climate and the passion of the producers have been able to create and maintain the originally different flavor of the Tuscan ham.

In order to protect the characteristic and unique identity of the Tuscan pig breeding and processing techniques, the Tuscan Prnown Consortium was included in 1990.
 

The importance of being a PDO

The production of Tuscan Ham with Protected Designation of Origin.

It is made possible by the commitment and respect for the Tuscan food tradition of all the members of the Consortium.

Who have proudly decided to adhere to the precise rules established by the Production Regulations.

Pigs are chosen only if born, reared, fattened and slaughtered in Tuscany and in the regions defined in the specifications, which are part of the D.O.P. Parma and San Daniele.

Animals must be at least 9 months old and have a live weight between 144 and 176 kg.

To guarantee consumers the certainty of a product of superior quality and guaranteed, animals must have the indelible tattoo approved by the breeders and the slaughterers' mark.

The treatment, separated from fresh legs (frozen legs are not allowed), can only be carried out in the Tuscany Region.

The salting is done dry with the empire of marine sales, pepper and natural aromas typical of the region. The resulting flavor is that characteristic of the already famous Tuscan ham.

A delicate taste but wisely enriched by those unmistakable aromas of "Tuscany".

Controls on all production are managed by a control body authorized by the Ministry of Agriculture and Forestry.

Only by following this precise procedure, the hams obtained obtain, after at least one year of aging, the final mark of the Consortium in flames, representing the Tuscany Region.

Our Tuscan Ham boneless is available for sale online.

Cinta Senese Dop ham 

Prosciutto Crudo di Cinta Senese PDO is produced in the province of Siena from the meat of the same name Sienese breed reared in the semi-wild state.

The skilful processing and salting respects not only the strict indications of the disciplinary but also the millennial Tuscan tradition.

After being “massaged” with a mixture of pepper, vinegar and garlic and covered with salt, the ham is seasoned with black pepper for 24 months.

Once sliced, Prosciutto Crudo di Cinta Senese PDO shows a firm and brown-red flesh, with evident marbling.

The savory and decisive flavor reveals sweet notes of hazelnut and chestnut.

It surprises especially with a slightly aromatic finish that brings with it an elegant fragrant vein.

Cinta Senese ham online

Prosciutto Cinta Senese PDO is sold whole with trotters.

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Seasoning

The curing of the Cinta Senese PDO ham is carried out in appropriate specially equipped rooms.

To allow adequate air exchange at a controlled temperature for a period of time ranging from 18 to 24 months based on the size of the product.

Processing techniques

The fresh thigh from "Cinta Senese DOP", skilfully trimmed, is massaged by expert hands and covered with the right amount of salt per piece combined with natural flavors according to an ancient Sienese recipe.

The hams, placed on wooden boards, are left to rest to reach the right degree of salting and, after subsequent manipulations.

The thighs are hung in special cells that allow a gradual and progressive drying of the product.

The muscle part not covered by skin is covered with lard, a mixture consisting mainly of pork fat;

around the 6th month the ham is transferred to the factory's seasoning cells.

Where the particular environmental characteristics contribute to the appearance of the characteristic scent and flavor of the “cinta senese DOP” ham.

The Cinta Senese PDO ham is the prosciutto par excellence of Tuscany, a source of pride is a tradition of high Tuscan delicatessen.

You can recognize the scent of this raw ham from a distance, and when I cut it with a knife, I feel the flavors and aromas even before tasting the first slice.

With that pink and fragrant fat that goes well with the flavor of the meat making me intoxicated by the genuine taste of this Tuscan specialty.

The shipment of the Cinta Senese ham takes place in 24/48 from the moment of approval.

In the payment methods there is also the possibility of payment on delivery.

If there are any special requests or specific needs for delivery you can write at the time of order.

In the appropriate NOTES window for delivery, so we can make an even more effective service.

Salumeria Toscana specializes in the online sale of Cinta Senese DOP ham.

The packaging and packaging of the hams sold online are designed to deliver the raw ham optimally.

The online sale of Cinta Senese PDO raw ham is protected by the law of distance selling, therefore it is possible to withdraw and return it within 14 days.

Now you just have to trust yourself and try our Cinta Senese PDO raw ham aged 24 months, try it now.

For any other information on Cinta Senese PDO raw ham please contact us at 3398794945 or write to our email salumeriatoscanadop@gmail.com

 The Cinta Senese is one native pig breed; has been bred in Italy since ancient times.

In the past in the Tuscan territories it was a particularly precious animal, so much so that it is depicted in numerous works of art of the past, the most famous of which is the fresco by Ambrogio Lorenzetti in the Palazzo Pubblico in Siena.

The painting dates back to the thirteenth century, and already at that time the artist testifies to the consideration that was attributed to this breed.

Also used in the search for truffles for its exceptional flair.

Its Cinta Senese PDO meats are tasty and firm, since these pigs are raised exclusively in the wild. 

The peculiarity of the marbling means that both preserved and fresh arrive on the table always tender and pleasant to the taste.

They have always been considered the best among those of the Italian breeds.

For a long time, the breeding of Cinta Senese DOP pigs has been decreasing, given the low profitability, in favor of mixed breeds and only a few years ago they have returned to vogue.

Today the best Tuscan butchers show it off in their shops.

With the Cinta Senese meat excellent hams, delicious sausages and very tasty cold cuts are produced.

The use in the kitchen is wide, even the most valuable parts such as the loin are the protagonists of fantastic recipes

Recipe with Cinta Senese DOP   

Ingredients for four Cinta Senese Roast:

600 g. loin

1/3 liter of extra virgin olive oil

1 glass of red wine

1 clove of garlic

2 juniper berries

salt and pepper

Preparation Roast of Cinta Senese

In a pan, heat the oil, brown the loin, sprinkle with the wine and add the garlic and juniper berries.

Cook the roast over low heat, in a covered pan, for at least forty minutes, after five minutes remove the clove of garlic and add salt and pepper.

When cooked, remove the meat from the pan, if the cooking sauce is not enough, add more oil and wine and let it dry a little, so as to obtain a rather thick sauce.

Serve accompanying the dish with potatoes and carrots stewed in a pan and herbs. 

 Data sheet

Cinta Senese raw ham -SITA100-

Origin: Italy Region: - Tuscany- Producer: IT 09 35 CE IT 1655 L CE 

General description of the product

The origins of this breed are very ancient and there are pictorial testimonies that demonstrate the breeding of pigs similar to the current Cinta Senese since the Middle Ages.

The most characteristic feature of this pig is the presence of a white belt, which gives the breed its name, on a coat that is slate-black in color.

At risk of extinction in the immediate postwar period because it is less "heavy" than other pigs and due to the objective difficulties of breeding in a semi-wild state, it is now sent for recovery thanks to the passionate work of some breeders.

The ham is recognized by the long and fine leg, the meat is firm and brown-red in color, the fat is ivory white or slightly pink.

After a skilful processing and salting, it is aged for a period ranging from 15 to 20 months.

The savory and decisive flavor surprises even the most refined palates for all its fragrance and elegance that give this ham a strong personality

Ingredients 

Leg of pork from the Cinta Senese breed, salt, spices, flavorings.

 Production features:

Cut of meat: pork leg from Cinta Senese pigs.

After trimming the cut of meat, the salting phase is prepared by manually spreading salt on the surface of the thigh

It is sent to maturation in the cell at controlled temperature and humidity until commercial maturation.

Organoleptic characteristics:

At the time of sale, the Cinta Senese ham does not show any surface mold.

When cut, color of the meat is observed, distributed in the central part, not very intense red which depends on the curing time;

the part of fat, distributed on the superficial part, remains white.

Sale: single thigh

Storage mode and temperature: cool and dry place, after cutting, store in the fridge at + 2 ° C to + 6 ° C Shelf-life 12 months from delivery 

Buy now the Cinta Senese raw ham pdo, remember that Salumeria Toscana specializes in the Online sale of Cinta Senese raw ham pdo 

Wild Boar Ham 

Tuscan Wild Boar Ham - a Tuscan excellence with a strong and unmistakable flavor.

This particular ham goes perfectly with red wines, craft beer, dried fruit and nuts.

This fine Tuscan ham remains in brine for as many days as the kilos of its own weight.

Each thigh generally weighs 3 to 6 kg.

This is followed by the cold showering phase which removes excess salt.

The result is a balanced product in terms of structure and fragrance, never too salty or too dry on the surface (“encrusted”, as we would say in the pork jargon).

Sale of Tuscan Wild Boar Ham 

The thin covering fat that distinguishes the Wild Boar Ham requires less salt than a pork leg.

Because, given the leanness of the meat, the salt easily penetrates evenly.

Don't miss this fantastic whole Wild Boar Ham FREE SHIPPING!

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Tuscan Wild Boar Ham 

The desire to keep this process unchanged has led to the aging environments being left completely natural.

Which still overlook an extraordinary row of hills today. The piedmont microclimate and the thin air of the Maremma.

They allow to contain thermal fluctuations throughout the year and to standardize this delicate phase. 

Depending on the weather and the seasoning stage, the windows are closed, opened or ajar, even several times a day:

the rotation of the thighs is decided by sniffing the air of the rooms with the awareness of experience, as in the past.

Wild boar ham has on average a long seasoning (up to 9 months) which, together with the added salt and good processing practices.

Protects from the danger of contamination by pathogens (Salmonella difteritis is Listeria monocytogenes).

In addition, the ubiquitous vegetative flora of the cells and maturing rooms - mainly micrococcaceae and naturally selected lactic acid bacteria in (healthy) environments -

acts as a barrier against mycotoxinogenic molds on the surface.

In the end, only the seasoner decides which products to release for sale, after having felt and pointed each leg at the points deemed most critical.

The final result of such care is a soft Tuscan wild boar ham, with a compact and vermilion slice protected by a very white covering fat.

In the mouth, due to chewing, aldehydes, ketones and nucleotides develop a storm of flavors upon contact with saliva

: the strong and intense aroma that recalls the naturalness of wild scrub, that of dry or caramelized, the aroma of seasoned.

Dominant and concentrated mainly in the hamstring muscle (the innermost of the three muscles)

Curiosities of wild boar ham 

The absence of milk derivatives (caseinates primarily) and flours, together with the minimal presence of powdered microcomponents, protects from contamination by spores.

And from the possibility of arousing allergies in sensitive or intolerant consumers.

It is as if the respect, knowledge and awareness of the Tuscan tradition once again resulted in a food that, despite being rustic, without the need for restoration or sophistication, is in itself modern and in step with today's safety requirements.

Even from a nutritional point of view, wild boar ham is a winner:

high content of amino acids, low humidity, high melting lipid fraction with low cholesterol intake: in short, a source of protein that is easily used in the daily diet.

This product genuineness is not only to be understood as a niche specialty, inextricably linked to the Maremma territory, or worse, a gastronomic curiosity to be fancy food;

it is a product that is in all respects certainly exclusive and authentic due to its strong link with the territory and culture of Tuscany.

In contrast to the rampant globalization and the flattening of tastes and habits, wild boar ham is confirmed as a noble product in respect of typicality.

At this point all that remains is to congratulate the representatives of this artifact, because it seems that it has been successful

Our Tuscan Wild Boar Ham is available for sale online, Tuscan delicatessen is a leader in the sale of Tuscan wild boar ham.

Raw Ham Reserve 20 months

Here is the most coveted of our raw hams, our Gran Riserva, aged 20 months.

An 11 kg artisan ham, selected from a small breeding of pigs in the wild, the ham of the past, as the Tuscan peasants did it.

Production is very limited, we only have 30 hams a year, we select pigs raised in the wild, weighing no less than 180kg.

To produce a raw of about 11 kg, which compared to the traditional Tuscan DOP, differs for the 'Bazza'.

That is the lower part of the ham, which is not trimmed, but salted and spiced as per tradition.

Tuscan Artisan Ham

The shape is particularly elongated and with a distance between the bone and the lower part that varies from 12 to 18 centimeters;

This feature reminds the eye of the bazza, a word used in the Tuscan dialect to indicate a very pronounced chin.

Do not miss this fantastic artisan raw ham, online sale with FREE SHIPPING!

Add it to your shopping cart now, and we will deliver it to you within 48 hours!

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✅ 100% high quality Tuscan product 

✅Free Return within 14 days 

✅Guaranteed refund for any defect 

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✅ Shipping to Europe and USA with UPS

Features 

Traditionally, the selected pigs are still slaughtered today when they reach 180-200 kilograms in weight, after about 15 months of life, mostly spent outdoors.

The optimal diet is made up of flours from the processing of spelled, a typical Tuscan cereal, from apples and pears that have fallen to the ground, chestnuts, acorns and from the “scotta”, processing waste from the small dairies in the area.

The thigh, after being trimmed to round off its profile, remains in salt for two to three months, during which it is massaged several times.

Once the excess salt has been removed, it is washed and dried before proceeding with the curing, which for Gran Riserva hams lasts at least 20 months.

This ham has a delicate flavor and the right flavor and fragrant aroma, characteristic, due to the particular and ancient methods of processing and curing.

The cut slice has an intense red color with a good presence of fat.

Curiosity'

The ham reserve of Tuscan delicatessen it must be cut with a knife not only for its considerable size, but also to enhance its many organoleptic characteristics.

When cut you can perceive the intense aromas of acorn, musk, chestnut and walnut.

The penetrating and delicately aromatic flavor, combined with a good persistence, make it the ideal accompaniment to the typical Garfagnana potato bread.

Our Riserva is a tasty ham, also excellent as an appetizer and served with grilled porcini mushrooms.

As an alternative to hot bites of fried polenta or medium-aged pecorino cheese and seasoned goats.

It is advisable to keep it in a cool and humid place, possibly hung, and with the cut part covered.

It is taken at higher maturations even up to 26/28 months, it does not contain gluten, flour, or dyes.

Buy ours now artisan ham Riserva, limited production, the best Tuscan raw ham, delivered to your home with free delivery within 48 hours.