This Prosciutto is obtained from first-class pork legs from pigs raised in Tuscany and the surrounding regions. The crown of the ham is rubbed with sea salt, garlic, Tellicherry black pepper and wild juniper berries which creates an intense taste and a slightly spicy flavor. This prosciutto is cured for 14 months by a unique process that mimics the climate change of the four seasons, which is a technique that has been used since the 15th century by the De Medici family.

This product arrives sliced unless otherwise requested.