Famous for its intense flavour, Prosciutto Toscano is perhaps the most popular and healthiest cold cut to stuff inside an authentic Tuscan panino. Beginning in the Middle Ages Tuscan farmers would slaughter their pigs in winter and prepare their cured meats for the year to come. Around the fifteenth century, at the time of the Medici, the production of Prosciutto Toscano became regulated for the first time.
In 1996, Prosciutto Toscano was awarded the coveted EU recognition of DOP or PDO. But what’s behind this great brand? Prosciutto Toscano is made with pigs that are born, bred, fattened and slaughtered in Tuscany and in other neighbouring regions. Only fresh pig legs are used, and the preparation process must take place exclusively in production factories situated in the Tuscan region.
Here’s how the most famous Tuscan prosciutto is made: