Tuscan Raw Ham
Prosciutto Crudo Toscano DOP - the king of Tuscan charcuterie - recognizable by the delicate flavor, the crimson red of the dry and lean slices, and the intense taste enhanced by a typical flavor.
Prosciutto Crudo Toscano PDO is traditionally seasoned not only with salt but with local spices, including juniper, rosemary and black pepper. It stands out for its typical arch shape, for the intense red meat with white streaks and, of course, for the consortium brand.
To be considered Prosciutto Crudo Toscano PDO, each stage of production is regulated. From the breeding of Tuscan pigs to the hand-made cutting up to the seasoning in special rooms with controlled temperature and humidity for at least 12 months, the process is deeply rooted in the traditions that can be traced back to the Medici house.
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✅ Refrigerated Shipping 24/48 hours
✅ Protected Designation of Origin
✅ 100% high quality Tuscan product
✅Free Return within 14 days
✅Guaranteed refund for any defect
✅Payment on delivery, credit cards, Paypal or bank transfer.
Raw Ham production method
The pork legs are refrigerated and subsequently trimmed with an arched cut that leaves a fleshy frame such that, once matured, it does not protrude more than 8 cm from the head of the femur. It continues with the removal of the foot, the rind and the fat inside the thigh with a V-cut to facilitate the penetration of the salt. Salting is carried out using the dry method, with the use of salt, pepper and natural flavorings; it must last long enough to ensure good dehydration. Then we proceed with the grinding which consists in coating the uncovered part of the pulp with a mixture consisting of lard, wheat or rice flour, salt, pepper and natural flavors. The curing period, from salting to marketing, of Tuscan raw ham must not be less than 10 months for hams with a final weight between 7.5 and 8.5 kg and 12 months for hams weighing more than 8, 5 kg. Prosciutto Toscano PDO to be used for slicing and packaging must have matured a further two months of seasoning, i.e. at least 12 months if weighing between 7.5 and 8.5 kg, and at least 14 months if weighing more. to 8.5 kg. On the hams considered to conform to the characteristics prescribed for the PDO, a fire marking is placed.
Appearance and flavor of Tuscan Ham
Our Prosciutto Toscano DOP is characterized by a rounded shape, arched at the top, with a weight that varies between 9 and 11 kg. The color of the slice varies from bright red to light red, with little presence of inframuscular fat. The flavor is delicate, with the right sapidity and the aroma is characteristic, deriving from aging.
buying our PDO Tuscan ham online is simple, just click on Add to Cart, and complete the form with the shipping details, so your Tuscan raw ham will be sent to the specified address, you will receive one of the best Tuscan cured meats online.
The shipment of raw ham takes place in 24/48 from the time of approval. In the payment methods there is also the possibility of payment on delivery.
Production area of Tuscan Ham
The production area of Prosciutto Crudo Toscano PDO falls within the entire territory of the Tuscany region. The pigs used for the production must have been born, raised and slaughtered in the territories of the Emilia-Romagna, Lombardy, Marche, Umbria, Lazio and Tuscany regions.
Gastronomy Tuscan raw ham
Whole Prosciutto Toscano PDO can be kept in a cool place, taking care to cover the part started with aluminum foil or transparent film. Prosciutto Toscano PDO can be eaten alone, but it also goes well with Tuscan bread, without salt; it can also become an ingredient for the preparation of delicious dishes, such as "Tuscan rose salad", with a mixture of radicchio and ricotta whipped with aromatic herbs.
Distinctive note Tuscan Raw Ham
The climate of the region has influenced the trimming technique of Prosciutto Toscano PDO which is wider, in the shape of a "V", to facilitate the penetration of the salt. The savory taste that distinguishes it is a characteristic due not only to the salt but also to the use, during salting, of typical Tuscan natural essences and aromas such as garlic, rosemary, juniper and myrtle.
Now that you know everything about our Tuscan Ham, all you have to do is try our service right away and set off for one of the best typical Tuscan cold cuts online.
The family bond
For Tuscan families, the bond with the pig is visceral. For years they have been fed thanks to its meats, which have become an integral part of the local culture and diet. Tuscan peasants raised it and fattened it all year round, and then slaughtered it during a feast day, in the winter. In addition to individual families, over time it has also become important for the economy of the entire region: around the fifteenth century, in fact, during the Medici years, production began to be regulated with specific provisions on the entire production process. From a strictly family production, which used the wild or semi-wild system, we moved on to consistent farms and small-industrial artisan processing centers which, respecting the ancient processing techniques, have maintained the original characteristics of Tuscan raw ham.
A unique flavor
The result could only be an exquisite raw prosciattò, with an intense, persistent, unforgettable taste. But we don't have to convince you: just taste it even once to realize and be delighted by its flavor that is both delicate and tasty at the right point, which makes it simply perfect.
Another of the uniqueness of Prosciutto Toscano PDO is the very low amount of inframuscular fat, clearly evident from the dry and lean crimson red slices. In addition, its flavor makes it excellent to be paired with sweet and juicy fruits such as melon, pineapple, kiwi and figs, for a truly healthier diet than ever.
Prosciutto Toscano PDO has the following physical, organoleptic, chemical and chemical-physical characteristics
The Tuscan ham has a rounded arched shape on the top due to the presence of a fleshy frame that protrudes about 5 cm beyond the head of the femur.
Another characteristic of Tuscan ham is its weight, normally around 8 - 10 kg and in any case never less than 7.5 kg.
The Tuscan raw ham is distinguished by the color of the pulp from bright red to light red with little presence of infra and ultramuscular fat - pure white subcutaneous fat with light pink veins, compact, without lines of detachment between the layers and well adherent to the underlying muscle surface.
The taste of Tuscan ham is delicate with the right flavor.
Even the fragrant and characteristic aroma due to the traditional methods of processing and curing, makes Tuscan ham an excellent among Italian raw hams.
CHEMICAL AND CHEMICAL-PHYSICAL CHARACTERISTICS
NaCl% max. 8.3
Muscle moisture% max. 61.0
Prothelysis index% max. 30.0
The designation of the protected designation of origin "Tuscan raw ham" must be made in clear and indelible characters, clearly distinguishable from any other writing that appears on the label and be immediately followed by the mention "Protected Designation of Origin".
These indications can be combined with the company logo.
The addition of any qualification not expressly provided is prohibited.
However, the use of indications that refer to names or company names or private brands is permitted as long as they do not have a laudatory meaning or such as to mislead the buyer, as well as the possible name of pig farms from which the product derives, provided that the raw material comes entirely from the aforementioned farms.
The metal seal to be affixed to each leg of Tuscan ham before salting consists of a circular stainless steel eyelet diameter 14 mm., With a central hole diameter 5 mm. on which are embossed the initials C.P.T. and the processing start date expressed with the month (indicated in Roman numerals) and the year (indicated with the last two digits in Arabic numerals). The seal is shaped in such a way that, applied with a suitable sealer, it is immovable.
The brand name used on the leg of Tuscan ham at the end of curing and possibly for the product cut into slices consists, as per the reproduction below, in a figure containing the stylization of the borders of the Tuscany region in which the acronym CTP in peculiar handwriting, bordered at the bottom by the wording PROSCIUTTO TOSCANO DOP, above this figure there are two numerical characters identifying the producer, and an uppercase alphabetic character indicating the month of the beginning of maturation.
Salumeria Toscana specializes in the sale of typical Tuscan cured meats online and Tuscan raw ham dop is our most sought after product