Serrano Reserva Duroc min 24 mnd bone-free, Domecq

The ham must come from pigs bred in Tuscany or Italy’s middle and northern regions. The pigs should have a living weight of between 144 and 176 kilos. Production can only take place with approved producers in Tuscany. After being cut and trimmed the dry salt ham. Furthermore, in the process they also rub in with pepper and local herbs. When the rails are finished, after a minimum of one year of air drying, the meat side is lubricated with fat and pepper to seal the meat and prevent drying. Toscan ham is saltier than its “flake cousins” from San Daniele and Parma. This is one of the reasons why you use much less salt in the bread in Tuscany than in the northern regions. We buy our Prosciutto Tuscany from the Salumificio Vianni family business in San Gimignano