Prosciutto Toscano becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released July 2, 1996.
Being a product PDO certification requires that the entire production process should be made in the Tuscany region.
Pig farming Tuscany has ancient origins, peasant and farm tracks and the resulting product has maintained to this the characteristics of authenticity, taste and flavor that elevate it to excellent results. The genuine simplicity that is recognized around the world for food production Tuscany, is alive even in its hams, which combine the flavors of the sun and the winds in the maturation of the meat, the typical aromas of its vegetation, full of mastic trees, myrtles, junipers, secret ingredients of the recipes producers.
In 1990, he formed the Consorzio del Prosciutto Toscano, who in 1996 obtained the Protected Designation of Origin.
The processing cycle begins with the arrival of fresh legs that, before entering into the production process, are subject to close monitoring by the employees of production.
The trimming gives the Ham Toscano PDO the characteristic rounded shape that is performed by removing part of the fat and rind, creating the classic V-cut discovers that the upper part of the thigh, for aesthetic reasons and also technical as it promotes the next stage of salting .
The hams are then passed to the salting phase which is carried out dry with sea salt and a mixture of natural aromas typical of Tuscany.
The salting of Ham Toscano PDO takes place in a cell with temperatures from 2 to 4 ° with different steps and different processing stages, which promote the absorption of aromas, for about 3 – 4 weeks.
We then move to a resting phase of about 90 days in cold storage always to be followed by washing to clean up the hams from any excess salt.
The hams are then stored in special rooms of curing at controlled temperatures where they will remain for about 3 months for the maintenance of the ideal conditions of humidity so that the product can evaporate gradually and as constant as possible. After about 6 months of processing (salting), all hams are controlled to switch to phase sugnatura. This treatment consists in coating the muscle bands pork legs to protect them from excessive dehydration process and keep them soft, while allowing further loss of moisture.
From this point begins the phase of seasoning in special rooms at controlled microclimate, where the hams slowly reach and conclude the maturation and drying process.


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