Hand cut 24 months ripened Prociutto Toscano from Antica Macelleria Nutini (Lucca) who carefully selects the right pigs. These semi wild pigs live in the Garfagnana hills above Lucca and grow upto 250 kilograms before the hams are lightly seasons.
A great bite of meat, of pure meat where seasoning is added just for the ripening process, not for the overwhelming peppers covering up the true taste.
An extremely powerful combination when eaten together with the very milky organic black pepper sheep cheese Piccantino del Belice from Zootecnica Filippo Palazzolo in Sicily. It's pure and earthy creaminess is contrasting so well with the tuscan ham.
Did somebody say wine?
What you would need here is a light bodied and young Merlot o Sangiovese. The ham and cheese are powerful and need to be accompanied by a wine used to those tasting notes. Not washing them away, nor trying to make you want to drink more wine, but the perfect juicy wine that makes you want to eat more prosciutto and pecorino.
