Prosciutto Toscano

Appearance & taste

The ham is rounded and trimmed into an arch at the upper end; there the meat may extend at most 8 cm beyond the leg. It usually weighs 8 to 9 kg, but at least 7.5 kg. When cut, the meat is bright red to light red and has only a little fat within the muscle. The fat under the skin is pure white with a slightly pinkish grain, compact and adheres well to the muscle.

It tastes delicate, with a fragrant, typical aroma and a typical savouriness which, according to the specification, comes from the traditional methods and from the pepper and flavourings used for salting and greasing. The ham contains at most 8.3 % salt. It is sold no later than 30 months after processing begins, whole, boned, in pieces or in slices. It is sliced and packed only in Tuscany so that the slices do not turn brown in the air or dry out.

Production

The legs come from heavy pigs of the Large White Italiana, Landrace Italiana and Duroc Italiana breeds or from crosses bred for the production of heavy pigs. They are born, reared, slaughtered and cut up in the production area; their carcasses weigh 110.1 to 168 kg. At least half of the dry matter of the feed comes from the area in which they are raised. Cereals make up at least 45 % of the dry matter in the first fattening stage and at least 55 % in the final fattening stage.

The fresh leg is given a special arched cut, which differs from the V-shaped cut at the base of the foot and, according to the specification, lets the meat dry better during salting. It is dry-salted with salt, pepper and natural plant flavourings. The ham is then dried, rubbed with fat, pepper and flavourings and ripens for a long time in the natural humidity. Hams of 7.5 to 8.5 kg ripen for at least 10 months, heavier ones for at least 12 months; hams for slicing two months longer in each case. Salting, drying, greasing and ripening take place in Tuscany.

Origin & history

The pigs may come from Lombardy, Emilia-Romagna, Marche, Umbria, Lazio and Tuscany, where pig farming and widespread cereal growing go together. Processing takes place only in Tuscany. Cool valleys rich in water and wooded hills predominate there. According to the specification, the climate differs greatly from that of the neighbouring regions and allows slow ripening, also of wine, olive oil and cheese.

In these surroundings people developed techniques for trimming and salting adapted to the conditions, which are still preserved today. According to the specification, these processing techniques have been regulated since the 15th century.