Merkki: Macelleria Ceccotti

For the production of the Tuscan raw ham only the best pigs are selected, breed and slaughtered in Tuscany and the northern and central regions. The ham is made from the hind legs of the pig. The meat is salted with pepper, garlic, cinnamon and nut meg. Tuscan ham is easily digestible and rich in proteins. Maturing lasts 10-12 months. Thinly sliced ​​ham goes well with starters such as melon or figs or noodle and rice dishes or as a stuffing for roast meat rolls or as a pizza topping. The Ceccotti Macelleria follows an old recipe of the region of Norcia, which remained unchanged over three generations.