The boneless cured pork leg is an artisan cold cut from the region of Tuscany, made with the fresh leg of an adult pork. Scarpaccia cured meats, a company operating in the middle of Casentino, makes delicious artisan cold cuts, such as this piece of dry-cured boneless prosciutto ham. The bone is removed from the leg before salting occurs, so that the end product is easier to handle. This company from Casentino has always been following very ancient butchery traditions; for instance, this pork leg is salted and seasoned the old-fashioned way with salt, aromas and spices. Moreover, these pieces of ham are only made with Italian pork and do not contain allergens.

The pork leg is left to age in well-ventilated rooms as long as 12-15 months for heavier legs. Typical local aromas and the milder microclimate - with a hot sun and Tuscan winds - are combined with the passion and skills of Scarpaccia’s manufacturers, creating a product with a unique flavour reflecting the whole region and its traditions.

This boneless leg has a slightly saltier flavour than other hams from different regions. With an intense scent, its aroma is reminiscent of local herbs and spices added during the salting stage. Upon cutting, this ham has a red-pinkish colour, a distinctive scent and an intense flavour. It can be eaten as a starter, aperitif or can be used to fill a delicious sandwich.