Description

Prosciutto Toscano DOP boasts a unique flavor profile and is produced according to the strictest standards. Only pigs born, bred and slaughtered in Tuscany and other select regions in North and Central Italy are chosen. The animals must be at least 9 months old with a live weight between 318 and 390 lbs. Preparation is carried out exclusively at ham production facilities located in Tuscany. The ingredients used for the dry salting process are sea salt, pepper and natural aromatic herbs from Tuscany such as juniper and myrtle. Prosciutto Toscano DOP’s profile is unique and very different compared to other hams as the meat is more moist and delicate with a resulting nuanced flavor unique only to Tuscany.

This prosciutto is a 100% natural Tuscan pork leg. The front part of the crown is more extended than a Parma prosciutto (to allow for easier salting and more pronounced flavoring to penetrate through the leg). All legs come from selected farms in the following Italian regions: Tuscany, Marche, Umbria and Lazio. Minimum external fat thickness: 3/5 of an inch.

The production process starts with salting. In addition to salt, pepper, garlic, juniper, myrtle and other spices native to Tuscany are incorporated. After the first salting, legs are placed in cold rooms for 2 weeks, then a second salting occurs. After that, a cold drying phase takes over 3 months. Finally, the maturation process begins, which takes a minimum of 16 months. At the end of the maturation period the crown is covered with black pepper to give these prized prosciutti (hams) their typical rustic appearance. Because of its savory flavor and saltiness, Prosciutto Toscano is ideal to accompany Tuscan bread (traditionally unsalted), known as “pane sciocco” and Pecorino Toscano DOP cheese.

Weight approximately 16 pounds.

Store between 35℉ to 40°F.
Deboned Leg.