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SALCIS S.a.s.

Prosciutto Toscano DOP

Founded in 1941 by Siena's meat-working guilds during wartime shortages, SALCIS S.a.s. has evolved from a collective survival strategy into a vertically integrated producer. The Morbidi family took sole control in the 1980s and deepened commitment to Tuscan heritage through selective sourcing—now sourcing exclusively from certified Tuscan farms raising Cinta and grey pigs. This focus on raw materials extends to dairy: since 2015, SALCIS operates its own sheep farm in the Crete Senesi, producing pecorino across multiple aging profiles. Every salume reflects direct control of supply.

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What it makes

DOP

Prosciutto Toscano

Prosciutto Toscano PDO is a raw cured ham of about 8-9 kg, dry-salted with salt, pepper and plant seasonings, aged at least 10-12 months, with pale-to-bright red meat and a savoury delicate taste.

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