Italy has a long tradition of producing hams of exceptional quality, particularly in the north, which is where this prosciutto comes from. Crudo di Cuneo is produced in the provinces of Cuneo, Asti and Turin, located in Piedmont, a region of Italy settled at the foot of the Alps, bordering France and Switzerland.
The regulations impose that only fresh pork legs are used, from Large White, Landrace and Duroc breed of pigs born, raised and slaughtered in the designated region, and fed largely with locally produced cereals. A very meticulous method of curing and drying this variety of prosciutto takes at least 10 months, and the aging doesn't affect the vitamin content of the meat. When sliced, this prosciutto has a uniformly red lean meat and white fat.
Crudo di Cuneo is prized for its high protein content of about 25 to 27% and has a fragrant aroma and a slightly sweet taste. To enhance its unique flavor, Crudo di Cuneo if often served with chestnut and acacia honey.
