The production of the “Seasoned ham Toscano- Sgambato bio” is typical of many areas in the centre of Italy, particularly in Tuscany where the tastes are definitely more intense. The product is obtained from Italian pork thigh, trimmed in arch form that is then spiced with salt, pepper and other natural flavourings. At the same time, the hams receive a not removable seal which indicates the date of the beginning of seasoning that has to be at least 12 months. At the end of the process, the product is round shape, arch formed at the top and weighs about 5 / 7 kg. The term “sgambato” (= without leg) results from the fact that the fresh product is seasoned withou the bone.
Inside, the meat varies in different tone of red, and its mainly feature is the low quantity of fat which gives to the product an intensive taste but at the same time complex, resulting also from the particular seasoning process. This type of seasoning makes the product more tastful and dry, as its tradition requires. To taste it , it is suggested to cut it by knife and ideal in thin sliced combined with tuscan bread.