Tuscan ham (originally known as Prosciutto Toscano) is a raw and cured meat product protected by a protected designation of origin(Denominazione di Origine Protetta – DOP). Ham produced in the Tuscany region is among the cured meat products.

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 a true ante litteram specification. 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."

^{About Prosciutto Toscano (Masaf)}

Production Area and Raw Material

Tuscan Ham'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.

Production Method

The production process begins with the chilling of the pork legs. The legs are then cut in a curved way 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. Tuscan ham 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.

^{Tuscan Ham (Created with Artificial Intelligence)}

Appearance and Taste

Tuscan ham 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.

Consumption and Nutritional Value

Tuscan ham can be eaten on its own but it pairs well with unsalted  Pane Toscano. 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.