Technical specifications

• Produced in: Tuscany
• Certifications: DOP
• Packing:  
• To deliver to:  
• Incoterms: Be agreed
• Yearly available quantity: -
• Bank Reference:  
• Way of payment:  
• Available for sending sample: Yes

Description

Cinto prosciutto is intense red meat with low infra and intramuscular fat content, and firm white sub skin fat with light pink lines running through it.The quality of the Cinto prosciutto, which has fine tasting meat – less salty than Tuscan prosciutto, with a touch of wild game to it, and an oily yet firm fat - is definitely due to the fact that these pigs are reared in a wild state and live on tubers, roots and acorns, especially the sweeter common oak and the bitter Holm oak acorns.These provide the animal with nourishment through most of the year.Cinto prosciutto is made exclusively from the meat of Cinto Toscano DOP butchered at 12-15 months. After trimming, the prosciutto is salted on wood boards, then desalted, set in a cold-storage room and peppered. It is matured on characteristic wooden shelves.

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