MAESTÀ “Cinta Senese DOP” prosciutto
MAESTÀ “Cinta Senese DOP” prosciutto is born from the desire to offer our customers a product of the highest quality, without compromise. Only the finest thighs of Cinta Senese DOP pigs are selected, those that are heaviest and are covered with the most fat.
The prolonged curing period of at least 36 months ensures that the prosciutto expresses its full potential in terms of flavour, aroma and taste. A gastronomic marvel, unique and exclusive.
PRODUCTION CHARACTERISTICS
Tuscany (Siena hills)
Free-range, in oak woods
At least 12 months
At least 36 months
9 kg
Only natural ingredients: “Cinta Senese DOP” pork thigh, salt, spices. GLUTEN- LACTOSE- AND SUGAR-FREE
FORMATS
Whole prosciutto on the bone
