Prosciutto Toscano DOP (protected designation of origin, Regulation (EC) no. 1263/96) is protected and promoted by the Consortium of Prosciutto Toscano, and certified by the monitoring body authorised by the Ministry of Agriculture, Food and Forestry.
Prosciutto Toscano DOP is governed by production guidelines which set out the main characteristics: production area, origin, morphological characteristics and weight of the fresh hams, permitted ingredients, processing method, chemical and physical values of the product, from curing to heat-branding the hams with the mark that shows their DOP status.
Only certain regions of Italy are accredited for the supply of DOP hams: Tuscany, Umbria, Emilia Romagna, Lombardy, Marche and Lazio.
The rind is removed from the prosciutto with a typical inverted V-shaped cut; the fresh meat is carefully selected and, after curing for a minimum of 12 months, undergoes a second selection stage.
At this point the hams deemed suitable are heat-branded with the mark of the Consortium of Prosciutto Toscano and may be sold, either on the bone or boned and vacuum-packed.
The prosciutto – which must weigh at least 8 kilos when cured – is sapid but not salty and has the typical aromas and flavours of Tuscan tradition, unmistakable and inimitable.
Prosciutto Toscano DOP is destined for shops and restaurants wishing to offer a high-end product that is protected and guaranteed.
Produced in our factory at Rapolano Terme – Siena