Prosciutto Toscano is a raw and cured meat product protected by a controlled designation of origin (Denominazione di Origine Protetta – DOP).

History

The origins of pork processing in Tuscany date back to the Etruscan period. While the first regulations governing the slaughter and preservation of pork date back to the reign of Charlemagne, all stages of prosciutto production are governed by rules that remain in effect today. These rules were established in 1400 during the reign of the Medici family. The task of ensuring compliance with these regulations was entrusted to the Grascia Ufficiali, the Florentine authority responsible for overseeing the implementation of "fair prices."

Production Area and Raw Material

Prosciutto Toscano's production area covers the entire Tuscany region. Pigs used in production must be of the Large White, Landrace, and Duroc breeds, or other compatible breeds. These pigs must be born, raised, and slaughtered in the Emilia-Romagna, Lombardy, Marche, Umbria, Lazio, and Tuscany regions.

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Production Method

The production process begins with the cooling of the pork legs. The legs are then cut into a curved cut that leaves a meaty edge and, after curing, no more than 8 cm protrudes from the head of the femur. The cured meat is dry-cured using salt, pepper, and natural flavorings.

The curing period from salting to release must be at least 10 months for hams weighing between 7.5 and 8.5 kg and 12 months for hams weighing more than 8.5 kg. Prosciutto Toscano intended for slicing and packaging must be aged for an additional two months: at least 12 months for hams weighing between 7.5 and 8.5 kg and at least 14 months for hams weighing more than 8.5 kg.

Appearance and Taste

Prosciutto Toscano is known for its round shape and weight, which ranges from 8 to 9 kg. The color of the slices ranges from bright red to light red, and it has little intramuscular fat. Its distinctive flavor stems not only from the salt but also from the natural flavors and Tuscan essences used during the curing process, such as garlic, rosemary, juniper, and myrtle.

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Consumption and Nutritional Value

Prosciutto Toscano can be eaten on its own, but it pairs well with unsalted Pane Toscano (Tuscan Bread). It's available whole, with or without bone, in slices, and pre-sliced ​​at the counter or in trays. It's recommended to slice the ham just before serving. Nutritionally, cured meats are classified as "luxury" foods. They contain many nutrients, including high-quality protein, B vitamins, iron, and zinc, but should be consumed in moderation. It's recommended to consume up to 50 grams occasionally, which corresponds to about 3-4 medium-sized slices.