To understand the story behind the company, you need to look no further than it’s surroundings. Perched high on a hill overlooking the factory is the quintessential Tuscan medieval town of San Gimignano, a Unesco World Heritage Cultural Site that hosts three million tourists each year. Tourists who desire to re-create the food experiences they discovered during their travels, and then share among friends, often influence the demand for specialty foods that lend to their commercial success. After visiting the romantic town of San Gimignano, so steeped in history, one is likely to return home with a lasting memory of your authentic food experiences, which is certainly going to include the uniquely seasoned ham and salami served in the region.
To understand how this ham is different from all others, you must consider the history of the Tuscany region of Italy and the prominent position of the town of San Gimignano in medieval times. The town was located on the spice route, which was essential to the flow of goods to Europe. The town also contributed to the spice supply by producing one of the most prestigious and sought after spices of all, saffron. Saffron was the currency the town traded with to secure their own supply of spices from the Far East as well as wealth. In fact, the medieval towers that characterize the hilltop towns of Tuscany was a sign of wealth, leading one neighbor to build a higher tower than the next, and the many towers dotting this town make it the Manhattan of medieval times.
Atalanta will exclusively import the Prosciutto Tuscano along with cooked porchetta, roasted ham, and loin and that are equally spectacular and contain no nitrates. The roasted loin is brined for 48 hours in rosemary, black and white pepper, garlic, Grecian laurel, sage, and juniper berries before being slow-roasted in dry ovens for 14 hours. The loin contains only 4% fat, making it as lean as turkey. The Piacenti Tuscan roasted prosciutto is also brined in herbs and spices before being slow-roasted. While many hams available in the supermarket deli in our country often have between 20-40 percent water added, this ham has only 20 percent water added before slow roasting which causes it to shed 5 percent of the water during the cooking process, yielding a ham with an exceptional texture to go along with distinctive flavor. The roasted porchetta is roasted for 10 hours after being cured for 48 hours in brine that also includes white fennel. All of this care, flavor, and a 6-month shelf life…thank you Italy!