Coscia Appennino stagionata • Casa Ceccatelli
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Coscia Appennino stagionata


Soft, subtle with a gentle sweetness, Italian ham is made from the leg of pork reared in the Apennine Mountains between Florence and Bologna. Cured for 22/24 months (on the bone) and a minimum of 10/11 months (boneless prosciutto) the meat is infused with sea salt, pepper, garlic, and juniper to produce a full and fragrant taste, as a result of its long maturation. Best served thinly sliced or simply with Tuscan bread.

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1 kg Pre-Cut, 2 kg Pre-Cut, 3 kg Pre-Cut, 7 kg Entire Prosciutto, 8 kg Entire Prosciutto, 9 kg Entire Prosciutto

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