The name “bazzone” derives from the very elongated ham’s shape that is reminiscent of the bazzo, or “pronounced chin”. The leg is salted for two to three months, then washed, dried and aged for at least two years. When sliced, the fat is pink and delicate and its bouquets are mainly vegetal: acorn, moss, chestnut and walnut.

Farming Company Luca Tognoli

via Fosso 4
54013 loc. Moncigoli – Fivizzano (MS)

tel. +39 0585 93128
mob. +39 347 0787940
tognoliluca@alice.it