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Photo © Consorzio del prosciutto toscano
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Cheese and cold cuts
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    Cheese and cold cuts
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    DOP
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    Consorzio del Prosciutto Toscano
Prosciutto Toscano Step by Step
Sandwich with Prosciutto
Sandwich with Prosciutto
Pig legs are covered with a mixture of salt, pepper, bay leaves, rosemary, juniper berries and garlic
Pig legs are covered with a mixture of salt, pepper, bay leaves, rosemary, juniper berries and garlic
The curing period should not be less than 10 months for hams with a final weight between 7,5 and 8,5 Kg, and to 12 months for hams weighing more than 8.5 kg.
The curing period should not be less than 10 months for hams with a final weight between 7,5 and 8,5 Kg, and to 12 months for hams weighing more than 8.5 kg. - Credit: Consorzio Prosciutto Toscano DOP
Slices of Prosciutto Toscano DOP
Slices of Prosciutto Toscano DOP
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