The memorable prosciutto of Tuscany, produced especially in an area called the Casentino near Florence and Arezzo, is quite different from the more famous Prosciutto di Parma. Typically smaller in size, saltier, and chewier, it is generously flavored with black pepper and aged for eight to ten months, somewhat less than Prosciutto di Parma. Unavailable in North America, it can be savored only locally.