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 n the region of Tuscany, the curing of pork became an established art in the Middle Ages. Laws
pertaining to the butchering of hogs and the preservation of pork were already in force by
Charlemagne's day, though it was only around the fifteenth century that regulations were laid down
for the whole process of production. Prosciutto Toscano is a raw aged ham produced entirely within
Tuscany. It complies with a series of conditions and requirements contained in a code of discipline
covering the breeding and raising of the livestock, the treatment of the meat, the ageing process
and the properties of the final product. A finished Prosciutto Toscano is rounded in shape and
generally weighs 8-9 kilos. Sliced open, it reveals pale red to bright red flesh with little fat. The
taste is delicate though savoury. The aroma of Prosciutto Toscano is distinctively fragrant thanks
to the traditional treatment and ageing methods used. The cool valleys and wooded hills in the area
of production create a special sort of environment that is indispensable to the quality of the final
product. Prosciutto Toscano is produced throughout the entire region of Tuscany.
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Consorzio Prosciutto Toscano
Via Giovanni dei Marignolli, 21/23
50127 Firenze (FI)
ITALY
phone: (+39) 055/3215115
fax: (+39) 055/3215115
email: info@prosciuttotoscano.com
web: www.prosciuttotoscano.com
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Region of
Production
DOP Map
Tuscany
Recipes
AGNELLO BRODETTATO
ANATRA ALLE OLIVE
ANITRA SELVATICA CON PAPPARDELLE
GRAN FARRO E FAGIOLI
MINESTRA DI PASTA E PISELLI
PICCIONE RIPIENO
RAGU' GENOVESE
SALTIMBOCCA ALLA ROMANA
VITELLO IN FRICANDO'
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