Whole Prosciutto Toscano DOP on the bone, 8 kg

Prosciutto Toscano DOP is Tuscany's protected-designation dry-cured ham, more savory and aromatic than Parma Prosciutto thanks to its seasoning with pepper and natural flavors. This is a whole, bone-in prosciutto weighing approximately 8 kg, for slicing at home, in a deli, or in a restaurant.

What Is Prosciutto Toscano DOP? The Difference Seasoning Makes

Prosciutto Toscano DOP stands apart from all other Italian cured prosciutto thanks to one instantly recognizable feature: its seasoning. While Parma Prosciutto and San Daniele use only salt, Prosciutto Toscano DOP is treated with a blend of sea salt, black pepper, garlic, and natural Tuscan flavors, which penetrate the leg during aging to create a completely different flavor profile—more intense, more savory, and bolder.

DOP certification (Protected Designation of Origin) guarantees that each prosciutto is produced in Tuscany from the legs of Italian pigs raised and slaughtered according to European regulations, and aged for at least 10 months. It guarantees that every Prosciutto Toscano DOP on your table has undergone a process monitored and verified by independent third-party organizations.

The result is a prosciutto with a firm, flavorful slice and aromatic, pinkish-white fat that melts at room temperature, releasing the aromas of Tuscan seasoning—a flavor profile unlike any other Italian prosciutto.

Technical Data Sheet: Prosciutto Toscano DOP

How to Best Serve Prosciutto Toscano DOP

Letting it come to room temperature: Take the prosciutto out of the refrigerator at least 30 minutes before slicing. At room temperature, the fat in Prosciutto Toscano DOP softens and becomes fragrant; when cold, it is firm and loses half its aromatic potential.

Slicing: Prosciutto Toscano DOP should be sliced thinly, by machine or by hand. The slice should be almost transparent; the aromatic fat is best appreciated only in thin slices. Thick slices flatten the profile and make the ham saltier than necessary.

On the board: unsalted Tuscan bread is a must. The salt-free bread of the Sienese tradition is the only pairing that doesn't compete with the ham's seasoning. With regular salted bread, the saltiness builds up and the aromatic profile is lost.

Pairings: The Tuscan Table Around the Ham

Wines:

• Chianti Classico: the traditional pairing in Tuscan cuisine: the freshness of Sangiovese balances the ham's saltiness
• Vernaccia di San Gimignano: for those who prefer white wine: mineral and dry, it enhances the seasoning without being overpowering
• Morellino di Scansano: fuller-bodied, ideal for mixed charcuterie boards with aged cheeses

FAQ: Prosciutto Toscano DOP

What is Prosciutto Toscano DOP? Prosciutto Toscano DOP is a cured ham certified with Protected Designation of Origin (DOP) status, produced exclusively in Tuscany from selected Italian pork legs. It stands out from other Italian hams for its typical Tuscan seasoning of sea salt, black pepper, garlic, and natural herbs, a blend that penetrates the leg during aging and develops an intense, robust aromatic profile with no equivalent among Italian hams.

What is the difference between Prosciutto Toscano DOP and Parma Ham? The main difference is in the seasoning: Parma Ham uses only sea salt, while Prosciutto Toscano DOP also includes black pepper, garlic, and natural Tuscan herbs. The result is a tastier, more aromatic, and more robust ham than Parma, with a completely different flavor profile. The minimum aging period is similar (10 months for Tuscan, 12 for Parma), but the raw material is different.

Is it also available boneless? Yes, Prosciutto Toscano DOP is also available in a boneless version. The boneless version is more practical to slice by hand without professional equipment, while the whole bone-in ham is ideal for a countertop slicer in a restaurant or delicatessen.