Prosciutto Toscano DOP


prosciutto toscano

Be careful: the head of the CONSORZIO DEL PROSCIUTTO TOSCANO wrote to me that there are mistakes in my posting. Unfortunately, he did NOT tell me in detail what these errors were; therefore, it will take me a lot of time to translate the correct information he sent me in Italian. In the meantime, you can go to their website and check it yourselves. Unfortunately, the site is several pages long, and you will have to spend a lot of time navigating it to find what you are searching for. On the bright side, it speaks English!

Traditional cured pork meat, made in the entire regional territory of Tuscany, and made from haunches not less than 11 kg in weight of heavy pigs, that are born, raised and slaughtered in Tuscany, Latium, Marches, Umbria, Emilia Romagna, and Lombardy.

The external part of the prosciutto is mostly covered with skin, amber to dark brown in color. Where the skin has been removed, the head of the femur appears (in the non-boned prosciutto), white-colored fat and red-colored lean meat emerging if it is not fat covered. If it is lard covered the color appears dark-hazel.

Roundish shape with an arch profile that represents the original anatomical part pressed laterally to variable degrees.

Its weight is not less than 7.5 kg at the end of the aging period, which lasts from 10 to 12 months, depending on the size.

The outer part of the prosciutto is mostly covered with skin, amber to dark brown. The head of the femur appears (in the non-boned prosciutto) where the skin was removed, white-colored fat, and red-colored lean meat emerging if it is not fat covered. If it is lard covered, the color appears dark-hazel.

When cut, the meat appears firm and compact, ruby-red colored, with the evidence of the anatomical structures, of the muscular masses more or less dark-red glowing, and the connective tissue with fat infiltrations white-colored.

This product is a DOP product, protected by a European Union. The PDO mark identifies a product, originating from a region and a country, whose qualities and features are mostly or exclusively due to the geographical environment (where environment refers both to natural and to human factors alike). Production, processing, and finishing of the product must take place in the relevant limited area, complying with a clearly defined traditional recipe.

prosciutto toscano


Pork haunches
Wheat flour
Sodium Nitrite (E 251)
Potassium Nitrate (E 252)


Separate the leg
Refrigerate at 0 – 2 °C for 24 hours
Create an arch shape by trimming
Weigh the leg
Prepare the spice mixture
Press the leg to drain the excess blood
Rub the leg with a mixture of garlic and vinegar
Dry salt covering with salt the leg for 25 – 35 days
Rinse with lukewarm water
Grease with lard, wheat flour, garlic, vinegar, black pepper, and ginger
Age at 12 – 25 °C for 10 – 12 months

Real Italian Salami products available for purchasee online.

Bresaola della Valtellina

Ask any Italian you know what they would eat if they went on a diet after the heavy Christmas holiday meals with panettoni, torroni, pandori, chocolate etc. and I could bet anything you want that bresaola would be listed in their perfect Italian diet menu.

The "real" and best bresaola is produced in Valtellina, an area of about 200 km in the centre of the Alps, in northern Lombardy, between Italy and Switzerland, and it's available here!

Product of Valtellina, Italy

Veroni Salami Milano - 1 Lb Slice

Pork and beef

The fat and lean parts are first refrigerated to harden them and are then passed under the cutter before they are minced and then mixed. This finely minced mixture is then stuffed into a stitched natural pig's intestine casing. The salami is then strung tightly together.

Product of Italy

Veroni Di Parma Salami 1 Lb.

Carefully selecting raw materials and stringently monitoring production and curing techniques to generate the highest product quality.

Product of Italy

Rovagnati Mortadella with Pistachio 1 Pound Sliced

The name “mortadella” is traced back to Roman times. According to some sources, it derives from “Mortarium” (mortar), a tool used to crush the pork. The production of mortadella, however, can be located in an area of Roman influence, which extends from Emilia Romagna to Lazio. Mortadella is in fact the most famous cooked Bolognese tradition sausage, with historical origins dating back to the sixteenth century. In more recent times the area of the original production has spread to neighboring areas.

Product of Italy

Prosciutto di Carpegna Deboned Aged 20 Months D.O.P. from Italy - 14.8 Pounds Approx.

14.8 pound (6.7 kilogram) - WEIGHT APPROXIMATES
Packaging: Vacuum-sealed Plastic with Cute Yellow Cloth Bag
Aging: 20 months

The habit of salting meat in the County of Carpegna is ancient, testified in the act of 1407. The Count of Urbino Guidantonio ordered that the market should take place in Monte Cerignone and prohibited from selling elsewhere oxen, sheep, castrated sheep, hogs and salted meat. A witness is in an elaborate part of St. Anthony Abbot, preserved in the parish of St. Leo Carpegna, where the saint is represented with a sweet ham to protect the production processes.

Product of Carpegna, Italy


Speck is made from a pig's rear thigh, which is deboned, and smothered in a dry-cure of salt and various spices, which include pepper, garlic, juniper, pimento, and sugar

Product of Italy

Cotechino from Modena IGP

This is the real Cotechino from Modena IGP (Indication Geografic Protected) a sweet, yet spicy, cooked pork sausage

Traditionally served on New Year’s Eve, crowning a bed of lentils

Originally from Modena, contechino holds a special place in the hearts, and stomachs, of most Italians due to the persisting belief that if eaten together with lentils as the clock strikes midnight on New Year’s Eve, you will be the recipient of good luck for the year to come

Our skillfully made Cotechino di Modena IGP is precooked so that the meat is guaranteed to be tender and sweet

The sausage should be heated before serving, and cut into thick slices

Product of Italy

Prosciutto (4 Lb cut) DOP Parma Negroni aged 14 months boneless from Italy

Aged for 14 months
DOP Parma Italy
4lb cut piece

Product of Italy

Italian Prosciutto di Parma Black Label D.O.P. Boneless Whole Leg - Aged 18 Months - 16 Pounds Approx.

**AGED for 18 MONTHS**
16 pound (7.3 kilogram) - WEIGHT APPROXIMATES

Ingredients: Pork, salt - Boneless

The D.O.P. label guarantees both the origin and precise production process of the ham

Product of Italy