Prosciutto Toscano DOP boneless

The origin of the TUSCAN HAM DOP is guaranteed by the Consortium of producers and by an inspection body design by the European Union and the Ministry of Agriculture.

RAW MATERIALS

All the legs are 100% national pork legs and they come from selected farms operating in the following italian regions:  Lombardy, Marche, Emilia-Romagna, Umbria, Lazio and Tuscany.

The minimum fat thickness is of 1,5cm and the weight is approximately 14kg.

The front muscle part with the crown is more extended than in Parma Ham to allow an easier salting and better flavouring penetration throughout the leg.

INGREDIENTS

Pork leg, salt, pepper, natural flavourings.

SERVING SUGGESTIONS

Because of its characteristic tastiness, TUSCAN HAM DOP is ideal to accompany typical Tuscan saltless bread, known as 'Pane sciocco'.

PRODUCTION PROCESS

The leg is hand cut and a first manual salting is made with pepper, garlic, juniper and other spices.  The leg is placed in a cold room for 3 weeks.

After a second salting is made and followed by a 3 months cold drying phase.

Then, it is the  12 months minimum maturation period.  Finally, at the end of this period, the crown is covered with ground black pepper to give a typical rustic appearance.