Tuscan raw hams

Seasoned raw ham

Seasoned raw ham is obtained from fresh legs from the best slaughterhouses carefully selected and seasoned by us. Particularly requested is the slice of ham, the most suitable cut to meet the needs of consumers who want to buy a small piece of seasoned raw ham to be sliced. at home.

The taste is tasty, but very balanced, the aromas are unmistakable, it is immediately clear that it is a Tuscan raw ham, the fatty part melts in the mouth and balances the flavor of the meat.

The production of seasoned raw ham begins with the separation of the thighs from the rest of the animal's body and the classic arch trimming, which is then followed by the spiciness with salt, pepper, natural flavors and spices.
At the same time, all raw hams come with a non-removable seal that indicates the date on which the seasoning process begins, which must last at least 12 months. upper end, and a weight ranging between 7 and 7.5 kg.

Ham is a living element and has individual and intrinsic characteristics. Each ham in shape, weight and fat has a different response and a different seasoning. Bringing a fully matured ham of 24 months to 26, would mean ruining it, it would mean not grasping the peak of its maturation and sending it to over-ripen. Its best characteristics would be lost, with altered flavors and aromas.

Think about wine ... There are wines that need time to give their best, others less.

The experience, the aromas that leave the hams on the needle, the hole that is used by us to feel the pros and cons of the ham, make a raw ham talk about itself and make it clear what is the best time to savor all its extraordinary taste and scents.

Recipe with Tuscan Ham

8 ripe perini 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.

Sear 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 with
a spoonful of good extra virgin olive oil and perfume them with the leaves of a sprig of thyme.
CHOP finely
the remaining thyme leaves and spread them on the slices of bread. Season each slice with a teaspoon of extra virgin olive oil and
toast them quickly under the oven grill.
SPREAD the slices of ham on the cutting board, eliminate
any fat and arrange the tomato fillets at the end of each. Roll the Tuscan raw ham around the
tomato and put the rolls obtained on warm bread. Complete by placing a fillet and a half of anchovy on top
each crouton and serve.

The shipment of your cured 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. Salumeria Toscana specializes in the sale of typical Tuscan salami online.

Boneless Raw Ham aged 16 months

Selection of boneless raw hams, heavy and 16 months aged thigh weighing 7.5 kg, one of our best products, recommended.

Seasoned boneless raw ham, handcrafted and available in 7.5 kg whole piece without bone. It has the classic ham shape and is covered externally with a layer of pepper. The taste is that of noble ham, engaging and decisive, which expresses all the flavors of the Tuscan territory: the result of a typical processing of the Tuscan pork butchery tradition.

Our seasoned boneless raw ham is obtained by working the salted and seasoned hind limbs of the pig. Artisan salting requires repeated and vigorous massages to allow the salt to penetrate deeply. After being left to rest in special cold rooms, it is subjected to spicing and seasoning in well-ventilated rooms for a period ranging from nine to twelve months.

Why is it unique?

Our selection of raw hams is certainly one of the tastiest in the world delicatessen panorama. Its flavor is unique thanks also to the type of seasoning and processing to which it is subjected.

In the fifteenth century , at the time of the Medici , the production of Tuscan ham was definitively regulated through provisions that covered the entire production process which then poured into the current production specification , almost unchanged from the past.

Matter of climate and more

What has always made the typical Tuscan salami special is above all the climate of the area. The harsh winters contribute to slowing down the deterioration of the seasoned products without having to use excessive quantities of salt: the Tuscan ham thus acquires a well-defined flavor and is never excessively salty. The result is a delicate taste , but expertly enriched by those unmistakable aromas of Tuscany, typical of its vegetation, rich in lentisk, myrtle, juniper, secret ingredients of the producers' recipes.

The shipping of the seasoned boneless 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.

Whole Seasoned Shoulder with bone

Seasoned pork shoulder is certainly one of the most famous Tuscan artisan cured meats that is obtained by following the same processing as Tuscan ham; with the difference that the seasoned shoulder needs a lower quantity of salt and a shorter seasoning , since it has less weight and thickness than the ham coming from the same pig . The Aged shoulder is therefore less valuable than the ham, having less yield when cut, but it is also tastier both for having better assimilated the aromas during the seasoning (thanks to the lesser thickness), and because it is the most tasty anatomical part of the pig . As far as seasoning is concerned, pork shoulder follows the same rule as ham, i.e. one month for each kilogram of weight. Although considered less valuable, the shoulder remains one of the most requested Tuscan artisan cured meats.

Seasoned pork shoulder description

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

Processing: Chosen from the best pork shoulders, it is trimmed and put into processing with coarse sea salt which is removed with warm water after about twenty days during which it is massaged on a weekly basis. The Seasoned shoulder is hung in a cool place and dry and left to mature for a period of about 3 months for the boneless and about 4 months for the boneless, until it reaches full maturity. It is finally filled with a mixture of suet and flour in those places where it has depressions 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 a sliced accompanying it with sweet seasonal figs or broad beans.

Average weight: 4,000 kg / 4,500 kg Guarantees: gluten-free, lactose-free, glutamate-free, Italian production.

When buying a seasoned 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 nobody 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 part of the pig from which they come are other aspects that must be highlighted. seasoned pork shoulder and this doubt torments your head, you no longer have to worry because in Salumeria Toscana we are the master masters of ham 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.

Tuscan ham and shoulder Seasoned pork?

The first thing to keep in mind is the place from which both products are obtained. 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. As a result, 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 seasoned shoulder we refer to this, to the quantity 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

Boneless Raw Ham

Selection of boneless raw ham, heavy leg and aged 12 months weighing 6.5 kg, one of our best products, recommended.

Our boneless raw ham, handcrafted and available in 6.5 kg whole piece without bone. It has the classic shape of raw ham and is covered externally with a layer of pepper. The taste is that of noble ham, engaging and decisive, which expresses all the flavors of the Tuscan territory: the result of a typical processing of the Tuscan pork butchery tradition.

Boneless raw ham is obtained by working the salted and seasoned hind limbs of the pig. Artisan salting requires repeated and vigorous massages to allow the salt to penetrate deeply. After being left to rest in special cold rooms, it is subjected to spicing and seasoning in well-ventilated rooms for a period ranging from nine to twelve months.

Why is it special?

Our selection of boneless raw ham is certainly one of the tastiest raw hams in the world delicatessen panorama. Its flavor is unique thanks also to the type of seasoning and processing to which it is subjected.

For this reason, however, the term ham is improper, because even if the anatomical cut is the same, the bone is removed from fresh and seasoned without the bone, therefore it is called "stalked".

Boneless raw ham is undoubtedly one of the most sought after Tuscan cold cuts. It is produced with pig's legs, subjected to salting and long seasoning.
After a short maturation, the thighs are washed, trimmed by removing part of the rind and subcutaneous fat, and subjected to salting by manual massage. The operation is repeated every 4-5 days for 20-25 days, in the meantime the thighs are kept in cold rooms.
Then the boneless raw ham remains at 1-4 degrees for a month. During this time they lose most of the moisture.
They are then washed, left to dry for a few days, and finally placed in well-ventilated rooms where they are aged 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.

Boneless raw ham contains a lot of protein (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 full. 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 stages were artisanal, marked by the seasons: the pig was slaughtered between November and December, for a month the temperature of the cellar was equivalent to that of a cold room, then they were placed in more sheltered environments, at higher temperatures but well ventilated, finally, in the summer, in cool and closed environments, with higher humidity. It is natural that to produce ham in this way it took a remarkable experience. Sometimes, in fact, it happened to find defective hams or smells that are not proper and characteristic of the seasoned product which frustrated the work of a year ... and above all forced to throw away all that goodness.

In the fifteenth century , at the time of the Medici , the production of Tuscan ham was definitively regulated through provisions that covered the entire production process which then poured into the current production specification , almost unchanged compared to the past.

Matter of climate

What has always made Tuscan cold cuts special is above all the climate of the area. The harsh winters contribute to slowing down the deterioration of the seasoned products without having to use excessive quantities of salt: the Tuscan ham thus acquires a well-defined flavor and is never excessively salty. The result is a delicate taste , but expertly enriched by those unmistakable aromas of Tuscany, typical of its vegetation, rich in lentisk, myrtle, juniper, secret ingredients of the producers' recipes.

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

Raw Cinta Senese PDO Ham

Cinta dop raw ham can be recognized immediately at first glance from the paw which is long and fine with a black nail finish. After a skilful processing and salting, which respects not only the iron indications of the specification, the company tradition. It is matured for a period ranging from a minimum of 18 to over 24 months. The slice of Cinta Senese PDO Prosciutto presents a firm and brown-red meat, the fat is ivory white or just pinkish depending on the slaughtering period. The savory and decisive flavor still reveals sweet notes of hazelnut and chestnut and surprises especially in the slightly aromatic finish that brings with it a fragrant vein making it elegant.

The shipment of your order takes place in 24/48 from the moment of approval.In the payment methods there is also the possibility of payment on delivery.

The Cinta Senese is an ancient rustic breed of fine pigs, which draws the denomination of the area of origin, the hills of the Sienese territory, and was probably already bred in Roman times.

this breed with a dark coat stands out from the other pigs for a characteristic white band that fastens the withers, the chest, the shoulders and the front legs.

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 from 1338. The Cinta was also represented in paintings and frescoes from previous eras from the 12th century.

The Cinta Senese was originally born in the woodlands in the north of Siena, after which the breed spread to the Mugello and the countryside of the Valdarno and south to the Maremma.

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

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 meats.

CENTA SENESE HAM Dop

The ham is the hind limb consisting of the thigh and buttock of the pig including a paw. The thigh is initially massaged with a mixture of salt, pepper and pounded garlic and left covered for about twenty days at the end of which it is cleaned and arranged for seasoning that lasts for a minimum of 14 months. Cured Cinta Senese dop cured ham can be recognized for its elongated shape, the non-convex appearance of the thigh and the paw with the evident black claws characteristic of the breed. The company brand is in focus on the back.

The slice is distinguished by the right balance between the fat and lean part, which is linked more to the type of breeding than to the breed. Animals living free in the woods do not deposit large adipose 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 pinkish-white color which, after a few seconds from the cut, turns to a diffused and evident pink with a shine deriving from the melting process of the polyunsaturated fats present.

The aroma of Cinta Senese dop raw ham is intense and more accentuated 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 expose all its potential that manifests itself with an enveloping sensation of softness. immediate on the palate. We suggest a simple and quick recipe for a particular occasion that guarantees a sure success without a great time commitment.

The slice of Cinta Senese PDO raw ham is delivered vacuum-packed so as not to have problems with its conservation. Salumeria Toscana specializes in the sale of typical Tuscan cured meats, and Cinta Senese PDO raw ham is an excellence of the best Tuscan cured meats.

Tuscan Raw Ham

Our Prosciutto Toscano DOP is a cured meat product, raw and seasoned, obtained by processing the fresh legs of Italian heavy pigs, belonging to the Large White, Landrace and Duroc breeds or from other breeds considered compatible.

Production method Raw Ham

The pork legs are refrigerated and then trimmed with an arched cut that leaves a fleshy frame such that, when completed, it does not protrude more than 8 cm from the head of the femur. Continue with the removal of the foot, the rind and the internal grease in the thigh with a V cut to facilitate the penetration of the salt. The salting is carried out with the dry method, with the use of salt, pepper and natural flavors; it must have a duration sufficient to ensure good dehydration. Then we proceed to the sugnatura which consists in coating the uncovered part of the pulp with a mixture consisting of suet, wheat flour or rice, salt, pepper and natural flavors. The seasoning period, from salting to marketing, of Tuscan raw ham must not be less than 10 months for hams weighing between 7.5 and 8.5 kg and 12 months for hams weighing more than 8, 5 kg. The Tuscan DOP raw ham to be used for slicing and packaging must have matured an additional two months of seasoning, 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. A fire mark is affixed to the hams deemed to conform to the characteristics prescribed for the PDO.

Appearance and flavor of raw ham

Our Tuscan DOP raw ham is characterized by a rounded shape, arched on 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 flavor and the aroma is characteristic, deriving from seasoning.

buy our dop Tuscan raw 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 shipped to the specified address, you will receive one of the best Tuscan cured meats online.
The shipping of the 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.

Raw ham production area

The production area of Tuscan raw ham PDO falls within the entire territory of the Tuscany region. The pigs used for production must be born, raised and slaughtered in the territories of the Emilia-Romagna, Lombardy, Marche, Umbria, Lazio, Tuscany regions.

Gastronomy Tuscan raw ham

Whole Tuscan DOP raw ham can be kept in a cool place, taking care to cover the part started with an aluminum foil or a transparent film. DOP Tuscan Prosciutto can be eaten on its own, but it also goes very well with Tuscan bread, without salt; it can also become an ingredient for the preparation of delicious dishes, such as the "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 PDO Tuscan Raw Ham which is wider, in the shape of a "V", to facilitate the penetration of the salt. The savory taste that distinguishes it is a characteristic not only due to salt but also to the use, during salting, of typical Tuscan essences and natural aromas such as garlic, rosemary, juniper and myrtle.

Now that you know all about our Tuscan raw ham, all you have to do is try our service now and leave one of the best typical Tuscan salami online.

The family bond

For Tuscan families the link with the pig is visceral. For years they have nourished thanks to its meats, which have become an integral part of local culture and nutrition. The Tuscan peasants raised and fattened it all year round, and then slaughtered it on a festive day, in the winter. In addition to the individual families, over time it has also become important for the economy of the entire region: around the fifteenth century, in fact, in 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 have moved on to substantial farms and small-industrial craft processing centers which, in compliance with the ancient processing techniques, have maintained the original characteristics of Tuscan Raw Ham.

A unique flavor

The result could only be an exquisite raw prosciattò with an intense, persistent and unforgettable taste. But we must not convince you: it is enough to taste it even just once to notice and be enraptured by its delicate and tasty flavor at the right point, which makes it simply perfect.

Little fat

Another of the uniqueness of the Dop Tuscan Prosciutto is the very low amount of inframuscular fat, evident from the dry and lean slices of crimson red color. Furthermore, its flavor makes it excellent to be combined with sweet and juicy fruits such as melon, pineapple, kiwi and figs, for a truly healthier diet than ever.

DOP Tuscan raw ham has the following physical, organoleptic, chemical and chemical-physical characteristics

PHYSICAL CHARACTERISTICS:

Shape: rounded arch on the top due to the presence of a fleshy frame that protrudes for about 5 cm beyond the head of the femur.
Weight: normally around 8 - 10 kg and in any case never less than 7.5 kg.
Appearance when cut: flesh color from bright red to light red with little presence of infra and ultramuscular fat - pure white subcutaneous fat with light pink veins, compact, free of cleavage lines between the layers and well adherent to the underlying muscular surface .

ORGANOLEPTIC CHARACTERISTICS:
Taste: delicate with the right flavor.
Aroma: fragrant and characteristic due to traditional processing and seasoning methods.

CHEMICAL AND CHEMICAL-PHYSICAL CHARACTERISTICS:
NaCl% max. 8.3
Muscle moisture% max. 61.0
Protelysis 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 must be immediately followed by the mention "Protected Designation of Origin".
These indications can be combined with the denomination logo.
The addition of any qualification not expressly provided for is prohibited.
However, the use of indications that refer to names or company names or private brands is allowed provided they do not have a laudatory meaning or are such as to mislead the buyer, as well as the possible name of pig farms from whose farms 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 14 mm diameter stainless steel circular eyelet, with a central hole of 5 mm in diameter. on which the abbreviation CPT and the start date of processing expressed with the month (indicated in Roman numerals) and the year (indicated with the last two digits in Arabic numbers) are imprinted. The seal is shaped in such a way that, applied with a suitable sealer, it is immovable.
The branding used on the leg of Tuscan ham at the end of seasoning and possibly for the product sectioned into slices consists, as shown below, in a figure containing the stylization of the borders of the Tuscany region in which the acronym CTP is contained in particular handwriting, surrounded at the bottom by the word PROSCIUTTO TOSCANO DOP, above that figure there are two numeric characters identifying the producer, and an upper case alphabetical character indicating the month of seasoning.

Salumeria Toscana 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

The Prknown Toscano thighs are refrigerated and subsequently trimmed with an arched cut that leaves a fleshy frame such that, when 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. The salting of the Tuscan raw ham 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 Tuscan raw ham must not be less than 10 months for hams with a final weight between 7.5 and 8.5 kg and 12 months for hams weighing more than 8, 5 kg. Prosciutto Toscano PDO to be used for slicing and packaging must have matured 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 than 8.5 kg. On hams deemed to comply with the characteristics prescribed for the PDO, a fire marking is affixed. 

Appearance and flavor of raw 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 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 certainly 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 company has been a member since the beginning of its foundation.

“In Tuscany, men, animals and 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.
The 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 , junipers, 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. "

For the protection, the characteristic and unique identity of the breeding and processing techniques of Tuscan pigs, in 1990 the Consortium of Tuscan ham was included, which in 1996 obtained the right merit of the Protected Designation of Origin (PDO) and consortium members stated 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, in 1990 the Consorzio del Prnown Toscano was included, which in 1996 obtained the right credit for the Protected Designation of Origin (PDO) and the members of the consortium have already received protected production since September 1997.

The importance of being a PDO

The production of Prosciutto Toscano with Protected Designation of Origin is made possible by the commitment and respect for the Tuscan food tradition of all the members of the Consortium, who have decided to proudly 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. 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 expertly 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 Boneless Tuscan Ham is available for sale online.

Wild Boar Ham 

Each Tuscan wild boar ham remains in brine for as many days as the kilos of its weight: generally from 4 to six kilos. This is followed by the showering phase of the thighs, strictly cold, which removes excess salt residues. A balanced product is obtained in terms of structure and fragrance, never too salty or too dry on the surface (“encrusted”, as one would say in the jargon of butchers). The thin covering fat that distinguishes wild boar ham requires less salt than a pork leg because, given the leanness of the meat, the salt easily penetrates evenly. In this phase a protein pre-oxidation of the volatile components characteristic of wild boar salami is activated. The latter take shape progressively in the subsequent drying and maturing phases due to the biological fermentation and protein extraction. 

Tuscan Wild Boar Ham 

The desire to keep this process unchanged has led to leave the aging rooms completely natural, which still overlook an extraordinary row of hills today. The piedmont microclimate and the thin air of the Maremma allow to contain the thermal fluctuations throughout the year and to standardize this delicate phase. 
Depending on the time and the seasoning stage, the windows are closed, opened or ajar even many 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 surface mycotoxinogenic molds. In the end, only the seasoner decides which products to release for sale, after having felt and aimed each leg at the points considered 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 the effect of 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 

The absence of milk derivatives (caseinates primarily) and flours, together with the minimal presence of powdered microcomponents, protects from contamination by spores and the possibility of causing 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 which, 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 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, Salumeria Toscana is the leader in the sale of Tuscan wild boar ham.

Raw Cinta Senese PDO Ham

Our Cinta Senese raw ham is made up of the leg and buttock of the pig, including a leg; seasoning with black pepper for a minimum of 24 months, after a preparatory phase of about 1 month in which it is "massaged" with a mixture of pepper, vinegar and garlic and then covered with salt. The meat of the raw ham is bright red in color, with evident curl and considerable thickness of white-pink fat. Dry, with little fat, but very tasty, it has a very accentuated taste capable of giving a strong personality to this ham.

seasoning
The seasoning of Cinta Senese PDO ham is carried out in appropriate rooms specially equipped to allow adequate air exchange at a controlled temperature for a period of time that varies from 18 to 24 months depending on the size of the product.

Processing techniques
The freshly trimmed "Cinta Senese DOP" thigh is massaged by expert hands and covered with the right amount of salt per piece combined with natural flavors according to an ancient recipe of the Tognetti family. The hams, placed on wooden boards, are left to rest to reach the right degree of salting and, after successive manipulations, the thighs are hung in special cells which allow gradual and progressive drying of the product.
The muscular part not covered by skin is covered with suet, a mixture consisting mainly of pork fat; around 6 months the ham is transferred to the aging cells of the plant, where the particular environmental characteristics contribute to the appearance of the characteristic aroma and flavor of the "Cinta Senese DOP" ham.
The Cinta Senese dop raw ham is the ham par excellence of Tuscany, a pride is a tradition of Tuscan delicatessen, you can recognize the smell of this raw ham from a distance, and when I cut it with a knife I still feel the flavors and aromas first you can savor 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.

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Salumeria Toscana specializes in the online sale of Cinta Senese dop raw ham, the packaging and packaging of the hams sold online are designed to deliver the raw ham in an optimal way.The online sale of Cinta Senese dop raw ham is protected by the law of distance sales therefore withdrawal and return are expected within 14 days.

Now you just have to trust you and try our Cinta Senese dop raw ham aged 24 months, try it now.For any other information on Cinta Senese dop raw ham contact us at 3398794945 or write to our email salumeriatoscanadop@gmail.com

The Cinta Senese is an autochthonous pig breed; it 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 from the past, of which the most famous is the fresco by Ambrogio Lorenzetti in the Palazzo Pubblico of Siena. The painting dates back to the thirteenth century, and already at that time the artist testified to the consideration attributed to this breed. Also used in the search for truffles for its exceptional nose. Its Cinta Senese dop meat is tasty and firm, as these pigs are raised exclusively in the wild. The peculiarity of the marbling means that both preserved and fresh they always arrive on the table 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 poor profitability, in favor of mixed breeds and only a few years ago they have come back into vogue. today the best Tuscan butchers show it off in their shops. With the Cinta Senese meats excellent hams, delicious sausages and delicious cold cuts are produced. The use in the kitchen is wide, even the most valuable parts such as 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

Cinta Senese Roast Preparation:

In a saucepan, heat the oil, and brown the loin, drizzle 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 garlic clove and add salt and pepper. after cooking, remove the meat from the pan, if the cooking sauce turns out to be little, add more oil and wine and let it dry a little, so as to obtain a rather dense 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 - Manufacturer: 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 evidences that demonstrate the breeding of pigs similar to the current Cinta Senese since the Middle Ages. The most characteristic trait of this pig is the presence of a white belt, which gives the breed its name, on a black-slate coat. At risk of extinction in the immediate post-war period because it is less "heavy" compared to other pigs and due to the objective difficulties of breeding at the same level, it is now necessary to start training again for the passionate work of some breeders. The ham is recognized by the long and fine leg, the flesh is firm and brown-red in color, the fat is ivory white or just pinkish. After a skilful processing and salting, it is seasoned 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 distinct personality

Ingredients

Cinta Senese pork leg, salt, spices, flavorings. Preservatives: E252

Physical and organoleptic characteristics

Productive characteristics:

Meat cut: pork leg from Cinta Senese pigs.

After the trimming of the cut of meat, the salting phase is prepared by manually spreading salt on the surface of the thigh and sending it to seasoning in the cell at controlled temperature and humidity until commercial maturation.

Organoleptic characteristics:

At the time of sale, Cinta Senese ham does not present any superficial mold.

When cut, the color of the meat is observed, distributed in the central part, not very intense red which depends on the seasoning time; the fat part, distributed on the surface, remains white.

Sale: single thigh

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

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