Among the many raw hams on the market, because we should choose just that Tuscan Dop? We will explain it to you in this article, giving you as many as ten valid reasons.

1. History sings

Pig breeding and pork processing is an ancient thing in Tuscany, therefore to be protected and enhanced. It is from the year 1000, in fact, that the art of preserving pigs has been consolidated in this region, although in reality there have been traces since the times of Charlemagne and the Etruscans who, we recall, were the ones who brought the pig farming into Italy. So, these are producers who have known the norcine abilities for centuries, who have been handed down for generations that know-how that makes Prosciutto Toscano a truly quality product. For this reason, such cultural and gastronomic heritage must be preserved and preserved with the utmost care.

2. The family bond

For Tuscan families the link with the pig is visceral. For years they have been fed thanks to its meat, which has become an integral part of the local culture and food. The Tuscan peasants bred it and fattened it all year, and then slaughtered it during a day of celebration, in the winter period. 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 substantial farms and small-industrial artisan processing centers which, in compliance with the ancient processing techniques, maintained the original characteristics of the product.

3. Only Italian pigs

In 1996, Prosciutto Toscano obtained the Dop recognition, that is the Protected Designation of Origin, with total traceability throughout the supply chain, from breeding to consumption. From that date, in fact, only the ham produced in Tuscany can boast of this name according to the rules of the Production Disciplinary, which provides for the use of thighs coming only from pigs born, raised and slaughtered in Tuscany and in some neighboring regions of the circuit of Italian PDO hams. From these, it differs in some aspects related to the production technique, such as the ancient craftsmanship, a long seasoning (minimum 12 months) and the presence of aromatic herbs typical of the Tuscan territory.

4. The presence of essences

One of the fundamental characteristics that this ham must have is the presence of aromatic essences. During the salting phase, herbs and spices from the Tuscan tradition are added, such as for example pepper, garlic, bay leaves, rosemary and juniper berries that give the product a very special taste, but always appreciated. Often they are secret mixes, with mixtures that vary even slightly from producer to producer.

5. An ideal climate

The secret of the success of Prosciutto Toscano Dop is also given by the suitable climate for its seasoning. It is an area characterized by the presence of "breezes", ie temperate winds both of land and sea, which blow on a territory protected by the tramontana currents that come instead from the Apennine chain. In short, the same ones that sometimes we seem to feel when we find this ham in our mouth.

6. A unique flavor

The result could only be an exquisite product, with an intense, persistent and unforgettable taste. But we must not convince you: it is enough to taste it even only once to notice and be enraptured by its taste both delicate and tasty at the right point, which makes it simply perfect.

7. Little fat

Another of the uniqueness of Prosciutto Toscano Dop is the very low quantity of inframuscular fat, very evident from the dry and lean slices of crimson red. Moreover, its sapidity makes it excellent to be paired with sweet and juicy fruits like melon, pineapple, kiwi and figs, for a diet that is really healthier than ever.

8. The importance of the territory

Choosing Prosciutto Toscano Dop also means choosing a territory like Tuscany, inextricably linked to this product. From the sea of ​​Versilia, Livorno and the Argentario to the crown of the Apuan Alps, up to the Apennines of Lunigiana, Garfagnana or Mugello: the entire Tuscan territory is dedicated to the production of Prosciutto Toscano Dop. In fact, the Consortium wants the 21 companies of which it is composed to promote and enhance the product on the national and foreign market, but always maintaining a close link with the territory of origin: Tuscany.

9. Against food fraud

To guarantee the authenticity of the product, the Consortium has activated a surveillance service since 2008 both in Italy and in the main international export markets, which are Germany, England, France, Belgium, Denmark, Luxembourg, Norway, USA, Canada and Japan . Let us not forget, that Made in Italy is one of the most counterfeit products there is, so to defend itself against false products and "agro-piracy", the Consortium registered its trademark in the United States, Canada and Japan so that no one can use the same image or wording. In this way you are sure that what you will have on the table will be the authentic Tuscan Dop Prosciutto.

10. An extra touch in the kitchen

For all these reasons, Prosciutto Toscano Dop proves to be an unfailing ingredient in the kitchen, since it can give that extra touch even to simple dishes, like this recipe from La Cucina Italiana that we offer in combination with other ingredients from the same region : the Tuscan DOP Bread with Scamorza and Tuscan Ham?

Ingredients

2 slices of Pane Toscano DOP
1 bunch of rocket
1 tomato
1 scamorza
to taste PDO Tuscan Ham in slices
to taste oregano powder
extra virgin olive oil to taste
salt to taste

Method

Peel, wash, drain and chop the rocket, then collect it in a bowl, mix it with a sliced ​​tomato and season it with a pinch of salt, ground pepper and a drizzle of oil. Transfer this salad to a slice of Pane Toscano DOP that is not too thick. Garnish the bread with slices of Prosciutto Toscano Dop and white scamorza cheese. Season the latter with salad oil, close the sandwich with a second slice of Pane Toscano DOP and sprinkle it with a drizzle of oil and oregano powder.