Renieri prosciutto: time is the secret to flavor (and our MAESTA’)

There’s an ingredient that we, the Renieri family, guard more carefully than any other, a silent yet powerful element capable of transforming good raw material into a masterpiece of flavor: this ingredient is time. It’s not just a saying, believe us. For us, the long natural aging of our Renieri Cinta Senese DOP Prosciutto is not merely a technical step, but a true choice, an indispensable pillar of our philosophy to achieve the excellence we want to offer you in every single slice

Today, we want to invite you on a small journey with us, almost to peek into our cellars, to understand what truly happens inside a prosciutto during those long, patient months of resting, and why this makes such a profound difference in its flavor and aroma, especially when we talk about our greatest pride, the MAESTA’ Prosciutto.

We’ve already mentioned how our cellars are special places, where the Tuscan air circulates naturally, and where our Cinta Senese DOP Prosciuttos begin their slow, fundamental journey of transformation. But what exactly happens, from the perspective of flavor and texture, when a prosciutto has the privilege of long aging, as we prefer?

1. Water leaves, flavor concentrates (the precious natural weight loss):
   One of the first, and most important, transformations is the slow and gradual loss of moisture from the prosciutto. It’s an entirely natural process, which we call “weight loss” (calo peso). Here, haste is the enemy of quality
   Here, haste is the enemy of quality. Allowing time, good air, and the careful attention of people to take their course is fundamental. It is precisely this slow dehydration that allows the intrinsic flavors of the Cinta Senese meat to concentrate, to become more intense, deeper, truer, and more persistent on the palate. A prosciutto that has had time to “dry” just right is a prosciutto that delivers an explosion of taste.
2. Proteins transform, yielding tenderness and digestibility:
   Inside the meat, there are tiny “artisans” invisible to the naked eye: natural enzymes. During long aging, these enzymes work tirelessly, with infinite patience, “breaking down” the meat proteins into smaller, simpler components. This slow but constant process not only makes the meat incredibly more tender and soft, almost velvety on the palate, but also makes it easier to digest. And that’s not all: this biochemical transformation is also crucial because it creates the basis, the precursors, of those wonderful and complex aromas we’ll discover shortly.
3. A world of aromas is born: the unique and complex bouquet of a well-aged prosciutto:
   This, for us, is perhaps the most fascinating part, the one that most closely resembles a true natural alchemy. It is precisely during the long months of resting in our cellars, in that unique microclimate, that hundreds of different aromatic molecules form and develop, as if by magic. It is these, and only these, the result of time and the quality of the raw material, that give the prosciutto its complex and enveloping aroma, and its rich flavor, full of unique and unrepeatable nuances. You’ll be able to detect sweet notes that perfectly balance an elegant savoriness, hints that may recall dried fruit like hazelnuts (a precious gift from the natural diet of our Cinta Senese!), and that unmistakable cellar aroma, of goodness, of expertly aged, with patience and love. It’s a true “bouquet” that only a long wait can create.

Today, when buying prosciutto, you find products with very different aging periods. Without wishing to criticize others’ choices, we at Renieri want to explain with our usual honesty and transparency why a longer aging period, like the one we carefully dedicate to our prosciuttos (which is a minimum of 24 months, and goes beyond 36 months for our MAESTA’), leads to results that, for our palate and for our philosophy of excellent quality, are distinctly superior.

And then, friends, there he is, our Renieri Cinta Senese DOP MAESTA’ Prosciutto. This prosciutto is not just a flagship product; it’s a true declaration of love for our craft, for tradition, and for the pursuit of perfection. It stems from our desire to offer our customers the highest possible quality product, without any compromises. To create MAESTA’, we meticulously select only the best legs from our Cinta Senese DOP pigs in our supply chain, the heaviest ones, those with a greater and more beautiful fat cover, because experience, passed down from generation to generation in our family, has taught us that these are precisely the ones that can yield the most extraordinary results after a very long and patient wait.

Its prolonged aging of a minimum of 36 months, which takes place in the ideal conditions of our special natural ventilation cellars, ensures that this prosciutto expresses its maximum potential of flavors, aromas, and taste. It’s a true gastronomic marvel, unique and exclusive, an experience that engages and satisfies all the senses. And we are not the only ones to think so with pride: our Renieri Cinta Senese DOP MAESTA’ Prosciutto has won the prestigious “3 Slices with an asterisk” – the absolute highest award – in the “Grandi Salumi 2023” Guide by Gambero Rosso! This, for us, is a source of immense satisfaction and confirms, once again, that the path of quality, patience, and respect for tradition is the right one. MAESTA’ is our masterpiece, the highest expression of our artisan mastery and our dedication.

Long natural aging, the absence of additives (for our prosciuttos, we use only Cinta Senese DOP meat and sea salt, nothing else but time!), and the use of traditional cellars with lime walls and natural air exchange, are choices that have always been part of the Renieri philosophy, ever since our father and grandfather began this adventure. It’s a commitment we inherited from our RENIERI FAMILY, a way of working that allows us to guarantee you a genuine, superior quality product, deeply connected to our Tuscan roots.

As you will have understood, for an artisan salumiere who deeply loves his work and respects the raw material, time is not an enemy to be defeated with shortcuts or tricks, but one of the most precious and irreplaceable allies. It is time that, with its slow, patient, and almost invisible action, transforms, refines, and creates those complex and enveloping flavors and aromas that make a prosciutto truly unforgettable, an experience to tell and to share.

The next time you choose a prosciutto, we invite you to think about all of this. Consider the value of long and natural aging, seek that excellence that only patience, artisan care, and superior raw material can bestow. When you are looking for a prosciutto that tells an authentic story of time, passion, and true flavor, think of Renieri. And if you want to treat yourself to a truly superior taste experience, one that embodies all our art and dedication, discover our MAESTA‘. It’s our way of bringing you the best of our tradition, directly to your table, for your most special moments.