Casentino Prosciutto

Slow Food Presidium

Italy

Tuscany

Cured meats and meat products

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Casentino Prosciutto

A historic 19th-century text already cites the prized prosciuttos from the Casentino area, which were sent as far away as Germany and England. Now, as then, legs of pork are trimmed, massaged and salted twice, the first time with garlic and the second time for around two weeks. After the excess salt has been cleaned off, the prosciutto is left to rest for 40 to 50 days before the real aging begins. The shape is round, slightly elongated and flattened, and the weight varies from 9 to 12 kilos. When cut, the prosciutto is a beautiful bright red inside, with a good proportion of bright-white fat.

Season

The prosciutto is made all year, except during the summer, and must age for at least 18 months

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In reviving the tradition, the Presidium has focused on the quality of the meat, seeking to reproduce the same conditions as in the past. The pigs are therefore raised outdoors and are only slaughtered when they reach a minimum weight of 120 kilos. The production protocol, drawn up by the producers and farmers who belong to the Presidium, involves a lengthy aging time, allowing the prosciutto to reach its peak quality.

Production area
Casentino Municipalities, Arezzo Province

Presidium supported by
Arezzo Provincial Authority, Arezzo Chamber of Commerce, Casentino Mountain Community
Producers

Antica Macelleria Fracassi
Piazza Mazzini, 24
Frazione Frassino
Castel Focognano (Ar)
Tel. +39 335 343186
info@macelleriafracassi.it
www.macelleriafracassi.it

Casentino Salumi
Località Barbiano
Castel San Niccolò (Ar)
Tel. +39 333 7302532
pertichini@casentinosalumi.com

Le Selve di Vallolmo
di Claudio Orlandi
Via Erbosa, 14
Poppi (Ar)
Tel. +39 333 4052305
leselvedivallolmo@gmail.com
www.leselvedivallolmo.it

The Presidium butchers process meat from Casentino Grey pigs bred by: Angiola Raggioli of Poppi, Federico Bellucci of Subbiano, Lorenzo Cipriani, Gianluigi Orlandi, Serena Stefani of Pratovecchio.
Slow Food Presidium Producers’ Coordinator
Serena Stefani
Tel. +39 338 5960934
vicesindacostefani@gmail.com

Slow Food Presidium Coordinator
Paolo Cerofolini
Tel. +39 335 207607
paolocerofolini@gmail.com
In reviving the tradition, the Presidium has focused on the quality of the meat, seeking to reproduce the same conditions as in the past. The pigs are therefore raised outdoors and are only slaughtered when they reach a minimum weight of 120 kilos. The production protocol, drawn up by the producers and farmers who belong to the Presidium, involves a lengthy aging time, allowing the prosciutto to reach its peak quality.

Production area
Casentino Municipalities, Arezzo Province

Presidium supported by
Arezzo Provincial Authority, Arezzo Chamber of Commerce, Casentino Mountain Community
Producers

Antica Macelleria Fracassi
Piazza Mazzini, 24
Frazione Frassino
Castel Focognano (Ar)
Tel. +39 335 343186
info@macelleriafracassi.it
www.macelleriafracassi.it

Casentino Salumi
Località Barbiano
Castel San Niccolò (Ar)
Tel. +39 333 7302532
pertichini@casentinosalumi.com

Le Selve di Vallolmo
di Claudio Orlandi
Via Erbosa, 14
Poppi (Ar)
Tel. +39 333 4052305
leselvedivallolmo@gmail.com
www.leselvedivallolmo.it

The Presidium butchers process meat from Casentino Grey pigs bred by: Angiola Raggioli of Poppi, Federico Bellucci of Subbiano, Lorenzo Cipriani, Gianluigi Orlandi, Serena Stefani of Pratovecchio.
Slow Food Presidium Producers’ Coordinator
Serena Stefani
Tel. +39 338 5960934
vicesindacostefani@gmail.com

Slow Food Presidium Coordinator
Paolo Cerofolini
Tel. +39 335 207607
paolocerofolini@gmail.com

Territory

StateItaly
RegionTuscany

Other info

CategoriesCured meats and meat products