Tuscany has always been very famous for cured meats. The ancient experience of local manufacturers in pig farming, the respect for their ancient traditions and the particular features of the Tuscan Terrian make it possible to produce high quality products such as Prosciutto Toscano DOP.
To be considered Prosciutto Toscano DOP, which stands for Denominazione d’Origine Protetta (protected designation of origin), every step in the production is regulated. From humanely raising the Tuscan-bred pigs to cutting and seasoning the legs by hand to curing in special rooms with controlled temperature and humidity and aged for at least 24 months. Pork and salt are the only 2 permitted ingredients – nitrates and preservatives are banned. Also pepper, herbs and spices are added to the lard during maturation.
It has a moist supple texture, is slightly more drier and saltier than Parma and San Daniele Prosciutto but melts on the tongue and has a balanced, sweet-savoury flavour. Serve on antipasto platters, in panini, on pizza, in salads or simply wrapped around Mario Fongo Grissini or Figs for a quick appetizer.