Prosciutto is Italian for ham, and there are dozens of variations, many of which are specific to certain regions, such as Prosciutto Toscana DOP. Here are 10 things to know about this particular type of prosciutto.
1.History
Pork has been preserved in the region of Tuscany since at least the year 1000 – in fact, the Etruscans, an ancient civilization, brought pork farming to Italy. As a result, pork butchery skills have been passed down for centuries, which held to the preservation of this cultural and gastronomic heritage.
2. Family
Tuscan families form a deep bond with the pig, keeping them fed and fat prior to the winter slaughter. It also became such an economic booster that during the 15th century, the Medicis began to regulate the production process. What started as family production implementing the wild or semi-wild method evolved into large breeding farms and small artisan-industrial processing centers which practice the ancient techniques to maintain the integrity of the original product.
3. Italian pork only
Prosciutto Toscano earned PDO recognition in 1996, which specified that prosciutto made only in Tuscany according to the production regulations can be called Prosciutto Toscano PDO. The pigs must be born, raised, and slaughtered only in Tuscany and a selection of neighboring regions. The production technique is marked by ancient craftsmanship, a long aging period (minimum 12 months), and aromatic herbs from the Tuscan territory.
4. The presence of essences
One of Prosciutto Toscano DOP's fundamental characteristics is the presence of aromatic essences. During the salting phase, traditional Tuscan herbs and spices such as pepper, garlic, laurel, rosemary, and juniper berries, are added. The producers' spice blends vary, and they're often kept a secret.
5. An ideal climate
The climate is characterized by temperate land and seat winds that blow over an area protected from the tramontana, called north wind currents, from the Apennine chain.
6. A particular flavor
Prosciutto Toscano DOP is at once intense and delicate, with a particular, distinct flavor thanks to the spices.
7. Little fat
A tiny amount of intramuscular fat is evident in the dry, thin crimson red slices. It's excellent when combined with sweet, juicy fruits such as melon, pineapple, kiwi, and figs.
8. The importance of the territory
Choosing Prosciutto Toscano DOP also means selecting a territory such as Tuscany, inextricably linked to this product. The Consortium wants to ensure that the 21 companies promote and enhance the product on the national and foreign markets, but always maintaining a close link with the territory of origin: Tuscany.
9. Against food frauds
To guarantee the product's authenticity, the Consortium implemented a surveillance service in 2008, both in Italy and in the leading international export markets, one of which is the U.S. To defend itself from faulty products and "agro-piracy," the Consortium has registered its trademark in the United States, Canada, Japan so that nobody can use the same image or wording.
10. An extra touch
Prosciutto Toscano DOP adds a delightful touch to a cold antipasto spread.
