Prosciutto Toscano DOP
Prosciutto Toscano DOP is made exclusively from fresh pigs legs (it is forbidden to use deep frozen or other processed or preserved meats), in production facilities located in Tuscany. The pigs must have been born, bred and slaughtered in Tuscany, or other bordering regions. Each pig must be at least 9 months old and weigh between 144 and 176 while still alive. The meat is then dry-cured, using salt, pepper and the natural herbs and aromas of Tuscany.
The resulting flavour is characteristic: delicate and masterfully heightened by the special aromas of Tuscany, which have made Prosciutto Toscano DOP famous around the world. Production oversight is carried out by a certification body authorised by the Ministry of Agriculture, which controls compliance with the product specification by the producers.