Il Prosciutto di Gino (Gino’s Prosciutto)

Il Prosciutto di Gino (Gino’s Prosciutto) The prosciutto is actually from pigs that have been born and lived in the wild for at least 12 months, eating only the products grown on the farm and acorns from the centuries-old oak trees in the woods of the medieval village of Cenina (Arezzo). Nothing is hidden in the prosciutto – if the meat is good, well stretched as in adult pigs, we can only add salt, garlic, pepper and good curing. There are many expressions of this product in Italy, but we at Terra Toscana are certain that we represent the best of Tuscan tradition, that of the salted prosciutto from the Pratomagno mountains, with a minimum curing period of 12 months. When cut, the slice is compact, bright red in colour with small veins of pure white fat, with a savoury, fragrant flavour and typical aromas of the curing process. Excellent pairing with sugary fruit such as melon or table grapes.

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Ingredients: Pork leg, salt, pepper, garlic, natural flavourings.
Outer coating: pork fat, rice flour, pepper, salt.
Preservative: E 252
Pork meat: 100% Italy
Storage: Store in a cool and dry place max +15 °C

All our cured meats are free from gluten, lactose and milk derivatives

Origine del nome

Prosciutto, the important and noble part of the pig, the wealth of farmers of the early twentieth century and beyond, kept hidden and preserved for over 12 months in the dark, cool cellars of Tuscan Leopoldines. It was everyone’s supply of precious meat to eat during the coming winter. And it is certainly for this reason that, in my opinion, Gino’s expression changed when he came to work the prosciutto. He sharpened and re-sharpened the knife before starting, cut the pieces with a watchmaker’s precision, turned the piece continuously to make the trimmings, massaged it in the centre, gave it the perfect shape as if it were to be exhibited. Prosciutto was his signature. He then proceeded to salting, covering the entire prosciutto with coarse sea salt and massaging it for the next few days to allow the salt to penetrate well inside. I don’t remember for how many days, but I can assure you that every day in the evening, Gino would come by and look at the salted pieces of meat, massage the prosciutto and cover it with salt again, until the day it was peppered, so that he could entrust it to my grandfather Cioncolo to “nurse” it until it was fully cured.