Prosciutto del Casentino

Casentino, Tuscany

Prosciutto del Casentino – Photo & text ARSIA

1. Product Name:
Prosciutto del Casentino

2. Synonyms:

3. Description of product:
The ham has a rounded, tending to the plate with a sufficient layer of fat in the opposite hip. The weight is usually between 9 and 12 kg.
The taste is fragrant with a mild right flavor, the aroma is penetrating, and there is more or less intense, the smell of smoke, the flavors are given special manufacturing techniques and seasoning, slice cut looks deep red with an adequate amount of fat very compact.

4. Territory concerned to the production:
The classic area of production is in Casentino valley characterized by extensive forests of chestnut and oak trees used for feeding pigs reared outdoors.

5. Production note:

6. Description of processes:
The product comes from pigs from the province of Arezzo Casentino and tradition from ancient hybrid breeds in the area: Mora Romagna, Cinta Senese and in the past, the now extinct cap Anghiari.
The farming system modeled on the traditional pool, so that power is in part formed from the pasture and the remainder based on what natural plant products used in meat processing ham come from pigs and heavy processing systems are those of traditional rural area with a long stagionatura.Le thigh after slaughter and subsequent trimming with classic, are subject to the special massage and then to curing with a mixture of different spices where there is plenty of garlic. The salting is repeated as necessary and for a total of about 30 days. Traditionally, after the removal of excess salt by beating or brushing clean the hams were hung in the kitchen near the fireplace, this time derived from the taste of smoked more or less intense. After the period of curing, the ham is washed with water and left to mature in a cool, once that phase was done in the cellar for a minimum period of twelve months.

7. Materials, equipment and premises used for the production:
s Local processing
s wooden tables
s Cold Rooms
s Premises for seasoning

8. Observations on the traditional, the uniformity of distribution over time and the Persistence of production rules:
It differs from other hams on flat shape, the strong salting, and flavor (it’s full of flavors). It ‘used as an appetizer or main course and in particular its features are enhanced when accompanied with Tuscan bread, preferably baked in a wood.

9. Production:
The production of ham is still active at the household and small enterprises engaged in processing trades. Currently manufacturers are 11.