Prosciutto Toscano PDO

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Regulations regarding the slaughter of pigs and the conservation of their meat were already present in the region of Tuscany in the era of Charles the Great, but in the 14th century, during the reign of the Medici family, the Prosciutto Toscano was regulated with dispositions regarding the entire productive process which have been kept unaltered until today. Therefore the Prosciutto is created from an ancient tradition of Tuscan farmers, which, during the winter period, slaughtered the pigs fed with passion for a year, transforming them in cold cuts for family consumes. This process, which occupied the entire family, assisted by the butcher, was also a feast. With the development of breeding, artisan transformation centres and small industries, the traditional characteristics of the product were kept intact, respecting also the ancient production techniques. Since the principle of meat preservation occurs by using a large amount of salt, this ham was also called “salato”, when the amount of salt was reduced the ham was defined as “sweet”.

How it is consumed

Like all other types of ham the product is versatile, and can be adapted to all kinds of occasions, from refined encounters to fast and informal meetings, it can be served in tidbits, as a starter or as a main course. Before slicing it the skin must be peeled off to avoid that the knife touches the fat which could change the delicate taste of the slice. Among the numerous wines the Chianti and the Sangiovese are the best, but the product in general is ideal with red dense wines.

How it is conserved

The entire ham must be kept in a fresh place, preferably not in a refrigerator, and wrapped in a plastic food foil or an aluminium foil.

How it is produced

Only fresh hind legs can be used (never frozen ones) from controlled breeding farms both from the genetic and alimentary points of view, controlled by special institutions and which are of a minimum age of 9 months and have a weight of 145 kg; the minimum weight of fresh ham is 11 kg. The productive process starts with the isolation of the hind legs and the trimming phase follows; then they are dry salted, with the use of marine salt, pepper and natural aromas, such as garlic, rosemary and juniper. During the salting process a seal is applied in each ham indicating the month when the maturation period starts; after washing, drying and larding, the maturation period starts for a year and only after such a period, by means of controls and periodical analysis the brand is sealed which attest the conformity of chemical, physical characteristics of the product.

How it is known

The controlling body applies the brand certifying the conformity of the chemical, physical and organoleptic characteristics of product.

Product report