Prosciutto crudo Oro

Comes from the fortunate meeting between the Tuscan excellence art of curing ham and the culinary use of the precious stigma of Crocus flowers, cultivated for centuries on San Gimignano's hills.

The fresh pork legs- with exclusive and selected origin - are manually trimmed and cleaned, and then massaged and salted.

One by one, each ham is then prepared by hand with a curing made of pure sea salt, fine Tellicherry black pepper berries, wild juniper berries, fresh garlic and "PDO San Gimignano Saffron".

After a week of salting, the first salt is removed, the pork legs are brushed - again manually, one by one - and scattered with a new mixture of salt and spieces then , short before the end of the end of the aging, the pork leg is scattered with a selected mixture of spieces and saffron, which will give the unmistakeble golden color and the exclusive aroma.