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Italian food MACELLERIA BACCI cured pork meat pork leg tuscan prosciutto DOP raw and seasoned
Italian food MACELLERIA BACCI cured pork meat pork leg tuscan prosciutto DOP raw and seasoned
Italian food MACELLERIA BACCI cured pork meat pork leg tuscan prosciutto DOP raw and seasoned
Italian food MACELLERIA BACCI cured pork meat pork leg tuscan prosciutto DOP raw and seasoned
Italian food MACELLERIA BACCI cured pork meat pork leg tuscan prosciutto DOP raw and seasoned
Italian food MACELLERIA BACCI cured pork meat pork leg tuscan prosciutto DOP raw and seasoned
Italian food MACELLERIA BACCI cured pork meat pork leg tuscan prosciutto DOP raw and seasoned

Italian food MACELLERIA BACCI cured pork meat pork leg tuscan prosciutto DOP raw and seasoned

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Product Overview

Description





Product Description


PROSCIUTTO TOSCANO DOP 
Prosciutto Toscano DOP is a raw and seasoned charcuterie product, obtained from the processing of the fresh thighs of Italian
heavy pigs, belonging to the Large White, Landrace and Duroc breeds or from other breeds considered compatible.


PRODUCTION METHOD

The pork legs are refrigerated and then trimmed with an arched cut that leaves a fleshy frame such that, when seasoned, it does not protrude more than 8 cm from the femoral head. Continue with the removal of the foot, rind and fat inside the thigh with a "V" cut to facilitate the penetration of salt. Salting is carried out with the dry method, with the use of salt, pepper and natural flavors; it must have a sufficient duration to ensure good dehydration. Then we proceed to the "sugnatura" which consists in coating the uncovered part of the pulp with a dough consisting of suet, wheat or rice flour, salt, pepper and natural flavors. The curing period, from salting to marketing, shall not be less than 10 months for hams with a final weight of between 7,5 and 8,5 kg and 12 months for hams weighing more than 8,5 kg. The Prosciutto Toscano DOP to be used for slicing and packaging must have matured an additional two months of maturation, i.e. at least 12 months if weighing between 7.5 and 8.5 kg, and at least 14 months if weighing more than 8.5 kg. Hams deemed to comply with the characteristics prescribed for the PDO shall be marked on fire.



APPEARANCE AND TASTE

Prosciutto Toscano DOP is characterized by a rounded shape, arched on the top, with a weight ranging between 8 and 9 kg. The color of the slice varies from bright red to light red, with little presence of infra muscle fat. The taste is delicate, with the right flavor and the aroma is characteristic, deriving from the seasoning.




Specification


Style
PRESERVED
Packaging
Vacuum Pack
Grade
DOP
Weight (kg)
8/9
Place of Origin
Italy
Brand Name
MACELLERIA BACCI
Model Number
PROSCIUTTO TOSCANO DOP
Shape
rounded 
Slice Color 
the color varies from bright red to light red
Taste 
delicate 
Aroma 
characteristic, deriving from the seasoning
Certifications
CSQA, IFS, BRCGS


Our Logistic


STEF - Italy and EU Community refrigerated courier for home delivery to VAT holders and individuals.
TNT-FEDEX
BRT


Company Profile





ANTICA MACELLERIA BACCI,

where quality and tradition have been passed down from father to son for generations since 1890.

In 1890, Augusto Bacci began trading sheep and poultry meat and then passed the business on to his son Rodolfo and his wife, Romilda. The Bacci Renzo & Sons poultry shop, which sold poultry and lamb, was opened on 1 October 1954.
In 1987, the shop became a wholehearted butcher shop with Alberto Bacci and his wife, Anna Maria Paoletti. In 2000, she realised that to keep up with the times, their history had to be visible to the world and created the shop's first webpage.
This visibility led to sales and shipments throughout Italy.
In 2009, the first e-commerce www.macelleriabacci.com was opened, unique at that time. The business was further renewed and expanded to the European market, but it continued to keep the traditions of the past alive and respected the quality of its products to the maximum.
The Bacci old butcher's shop sells the real CHIANINA PGI steak, certified by the CENTRAL APPENNINE WHITE VITELONE CONSORTIUM as a butcher's shop and then as a TRADER for certified resale to the catering industry. The Bacci old butcher's shop meets the conformity requirements established by the Production Regulation: the sale and packaging of CHIANINA PGI 5R meat and 3A-PTA CERTIFICATION No. 04 I 42 00010 2020 production regulation – (Reg. EC 1151/12) in compliance with UNI CEI EN 45011 and Ministerial Decree 18/10/99 and subsequent amendments.
The Bacci old butcher's shop sells, both retail and wholesale, all types of personally selected meat of the highest quality:
Chianina PGI, beef, pork, sheep, poultry and rabbits, game, home-made sausages and Tuscan cold cuts, ready-to-cook dishes, and cheese and wine.
Our brand, the image shown above, is a patent registered with the appropriate bodies for ITALY AND THE EUROPEAN COMMUNITY.


Contacts


https://www.facebook.com/anticamacelleriabaccidal1890/
https://www.instagram.com/antica_macelleria_bacci/
https://twitter.com/chianinabistecc
https://www.linkedin.com/in/chianina-macelleria-bacci-ba87bb99/
www.macelleriabacci.com
info@macelleriabacci.it
Tel. 00390558724500
Cell Phone. 00393455866262


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