Prosciutto Toscano 16 month DOP

The Viani Prosciutto Toscano is a unique offering from the small DOP region. Uniquely, Tuscan prosciutto has a very large ‘V’ that is removed from the skin and the fact that the legs are cured, not only with salt, but a blend of garlic and Tuscan spices including pepper and juniper.

The ‘V’ gives faster curing and a firmer texture while the garlic and spices – although not noticeable – give the prosciutto amazing breadth and length of flavour. After 3-4 weeks the legs are rinsed and sent to the dry aging rooms where the flesh is covered with sugna – a mix of pig fat and rice flour.