Powerful, sweet, melt-in-the-mouth.
This rich dry-cured prosciutto is made using the haunch from acorn-fed pigs in Tuscany by eighth-generation charcuterie curers Macelleria Falorni.
Dry cured in traditional cellars for over 12-months it is hand salted on spruce planks.
The end result is a powerful, smooth prosciutto, sliced so thinly that is simply melts in the mouth.
Made by Stefano and Lorenzo Falorni, in Greve-in-Chianti, Tuscany, Italy.
More about this
100g is approximately 5 slices. If ordered whole (circa 6 Kg), the prosciutto is supplied unsliced.
The most famous Salumeria in Tuscany, Macelleria Falorni, can be found on Piazza G. Matteotti, Greve-in-Chianti. It is there that eighth-generation Falorni family brothers Stefano and Lorenzo continue to cure meats in the traditional Tuscan way. Since 1729 their family has made the finest salames, pancetta and prosciutto natural to the Tuscan region.
Their charcuterie is made only from the ancient 14th-century Cinta Sense breed of pigs that roam free and feed on acorns in the Tuscan forests. This produces richness in the meat that is dry-cured by the Falorni family in their ancient cellars, using traditional methods and local spices.
Ingredients: pork, salt, natural spices, potassium nitrate curing salt, ascorbic acid, dextrose.
Nutritional Data (typical values per 100g)
of which saturates: 5.9g
of which sugars: <0.1g
This product will have two weeks shelf life from the date of delivery. Conveniently, at checkout you can choose a delivery date even well in the future if you would like your cheese delivering for a specific event.