Produced under the same strict laws and traditions since the 15th century, Prosciutto Toscano is made exclusively with pigs born, bred, fattened and slaughtered in Tuscany. All pig legs must be provided with the breeder’s certificate to prove their provenance.
The Tuscan hams are then salted and air cured for about 12 to 16 months whereas other Italian hams can only be salt-cured, Prosciutto Toscano can be cured and flavored with a blend of natural spices that are common in traditional Tuscan cuisine, including pepper, garlic, rosemary, and juniper.
As a result, Prosciutto Toscano is distinctly different in both appearance and taste from other prosciutto varieties. It is much darker in color with a layer of almost pink fat, has an intensely spicier taste and it's quite famous for its herbal aroma - the fragrant signature of Tuscany.
Enjoy it with some freshly baked Pane Toscano and a glass of white wine!
