Local Ham

The production of the Local Ham has been made possible by the completely respect of the food culture tradition. Pigs are chosen only if they are born, raised fattened and slaughtered in Tuscany and in the nearest regions of central and north Italy. The processing, exclusively of fresh meat (shall not be used frozen meat or others maintenance treatments), is made only at our butcher. The dry salting is made by sea salt, pepper and typical Tuscan natural aromas. Taste is the characteristic result of the already famous Prosciutto Toscano DOP.

Ham is one of the most valued and flavoured salami of the Tuscan tradition. It is easily digestible and rich in protein; its taste is full, harmonious and rich in aromas. Balestri butcher’s ham is produced by fresh rear haunches of the pig chosen from local breeding, weighing not less than 10 kilos. It is trimmed and salted with a mixture of salt from Saline di Volterra, pepper, garlic and natural flavours (cinnamon and nutmeg).
The curing is done in a well-ventilated area for about 10/12 months. Once ready, ham is cut in a quite thickly slices and consumed as appetizers, with figs or melon, salads; as main meal or accompanied by focaccia bread or as an ingredient for pizza. Local Ham is typical of the Tuscan tradition but well known and appreciated throughout Italy.