Prosciutto Toscano DOP is a savory prosciutto crudo made according to traditions that date back to the time of the Medici, from cutting and seasoning carefully selected pork legs by hand to curing in special rooms with controlled temperature and humidity. Cured with salt and local spices like juniper, rosemary, and black pepper, this earthy, intense prosciutto owes its flavor to the fresh air from rolling hills and the Tyrrhenian Sea and boasts and almost spicy finish. \n\nPair with Pecorino Toscano, breadsticks, and olives on an antipasto platter. \n\nCompany History:\nLocated in the medieval hilltop town of San Gimignano, the Piacenti salumificio cures prosciutto following ancient Tuscan traditions that can be traced back to the House of Medici. Each pork leg is hand-rubbed with signature spices to make a prosciutto that is decidedly different from its northern cousins.
