Prosciutto cotto toscano di filiera

The roasted ham is one of the most typical product of the Tuscan cuisine , its origins rooting back long before the Middle Ages, possibly even before Roman times.

In San Gimignano this tradition has been preserved for centuries: the best legs are treated with care of ancient times, starting from the pure salt of the brine, obtained from the underground mine in Volterra, which were known even by the Etruscans.

After the marinating, every single ham is manually tied and scattered with laurel bay leaves and wild Tuscan juniper berries: the slow cooking in the oven will give the final product the amazing aromas and the typical perfumes of an antique Tuscan specialty.