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Prosciutto Sgambato Pepatello 800g


Boneless Prosciutto “Sgambato Pepatello” is the traditional ham made using the typical spices of the Tuscan tradition, garlic and pepper, representing at best the peculiarities of this land. It is made with 100% Italian pigs that are born, bred, fattened and slaughtered in Emilia Romagna and processed exclusively in Tuscany.

Excellent as a starter (mixed with cheese platter) or as a filling for a sandwich or schiacciata bread. The perfect pairing is with saltless Tuscan bread and a bottle of good red wine. Once cut store in the fridge at a temperature between 0 and 4 degrees.

  • Region: Tuscany
  • Producer: Salumificio Artigianale Toscano Pasquinucci
  • Ingredients: Pork leg, salt, spices
  • Storage conditions: Store at 4°C
  • Shelf-life: 90 days from the date of production

The weight of products as indicated on the label may slightly vary from the real weight of the delivery due to the small-scale artisanal production.

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Tuscany, Castelfiorentino

Since 1940 we produce salami with passion and committment and we make of the harmony of nature a concert of flavors. Marco Sartori - Owner

Salumificio Artigianale Toscano Pasquinucci produces, choosing high-quality raw materials, cured meats that are strongly linked to Tuscan charcuterie tradition, such as Briciolona, Tuscan Salami, Soppressata and others.
Bruno Pasquinucci has been the owner of a butcher shop and a little charcuterie workshop just underneath his house in Castelfiorentino, Tuscany, since 1940. His son Stefano, decided to further develop the cured meat production in the little workshop.

Over the years, thanks to the achievements attained, the “Tuscan homemade cured meat Pasquinucci” was born, recognized with the CE IT 3665 L stamp.