Coscia Appennino stagionata

Soft, subtle with a gentle sweetness, our Italian ham is made from the leg of pork raised in the Apennine Mountains of central Italy. 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.