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Prosciutto Toscano
Prosciutto Toscano PDO raw ham charcuterie

features

The Prosciutto Toscano is like its land, Tuscany, a combination of tradition and history.
We find them all in the production of this ham, made the old-fashioned way, ancient techniques that are repeated over time.
The flavour is mild but tasty even due to particular salting.

If you want to taste this raw ham and better understand its flavour, we suggest you to have a slightly thicker slice cut by hand: you will feel the flavour and aromas better.
The temperature of slicer could change a little bit the flavour and aromas of prosciutto.

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How is it made?

After slaughter the legs are refrigerated for at least 24 hours at a temperature between -2 and +2░C.
Then, the porks legs must be trimmed according to very precise instructions, removing the pigskin, uncovering the lean part of the leg.
Then the ham-maker places a metal seal on leg bearing the initials (P.T.), date of processing and year.
The processing begin with the salting.

SALTING

It takes place within 120 hours of slaughter and at the leg internal temperature between 0 and 3░ C.
Salting is carried out using the "dry" method with salt, pepper, bay leaf, rosemary, juniper berries, myrtle, garlic and other typical aromas of the territory of origin and massaged by ham-maker.
After a first period - about 3-4 weeks - the legs rest for a period of 3 months in vertical position (pre-maturing).

SMEARING

After that period, in the processing follows smearing : the legs are protecting with smear, that is a paste of pure ground fat pork enriched with rice flour, salt and pepper, totally natural. This cover protect it from dehydration and maintains the delicacy of the meat, allowing a correct maturing.

CURING

It take places in rooms with controlled temperatures and humidity, where hams slowly maturing and developing all the flavour and aromas of Prosciutto Toscano PDO.

Production area

   The pigs for the production of Tuscan ham must be located in the territory of the regions of Lombardy, Emilia Romagna, Marche, Umbria, Lazio and Tuscany.
The pigs must have a weight no less than 160 Kgs. and no less than nine month of age, belonging to Large White or Landrace breed. But the processing, maturing, packaging must be done in Tuscany territory.

Some producers

Salumificio Viani srl
Salumificio Viani s.r.l.

Consortium for the protection

In 1990 some producers founded the corsortium.
In 1996 Prosciutto Toscano was awarded the European P.D.O. denomination (Protected Designation of Origin).

CONSORZIO DEL PROSCIUTTO TOSCANO
Via Giovanni Dei Marignolli, 21/23
50127 Firenze
tel. 055 3215115
website: https://www.prosciuttotoscano.com/il-consorzio/
e-mail: info@prosciuttotoscano.com

 

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