The name Bazzone refers to the shape of this prosciutto, which is particularly elongated and resembles a protruding chin (“bazza” in Italian). The tradition of this prosciutto has been rooted in the mountains above Lucca since the end of the 19th century. This is mostly because the families, which at the time were very large, used to raise very heavy pigs to ensure they had enough cured meat for the rest of the year. Bazzone prosciutto can still reach up to 16 to 18 kilos after aging. Because of its size, and to exalt its sensory characteristics, it must be cut with a knife.
The traditional production period runs from September to April-May, and it must age for at least 24 months
Middle Serchio Valley and the Garfagnana Municipalities, Lucca Province
Presidium supported by
Middle Serchio Valley Mountain Community
Antica Macelleria Nutini
Via Porrina, 2 Bis
Frazione Piano di Coreglia
Coreglia Antelminelli (Lu)
Tel. +39 349 2255135
di Rolando Bellandi
Via Rinascimento, 6
Tel. +39 320 8971964
The local pig breeders involved in the Presidium are: Podere Le Pianacce di Ghivizzano, Cooperativa agricola dei Colli di Piazza al Serchio, Luigi Vanni di Piazza al Serchio, Agriturismo Pian di Fiume di Bagni di Lucca, Quinto Ciardella, from Borgo a Mozzano.