{"product_id":"prosciutto-toscano-dop-intero-con-osso-8-kg","title":"Whole Prosciutto Toscano DOP on the bone, 8 kg","description":"\u003cdiv style=\"text-align: justify;\"\u003e\n\u003cp\u003eProsciutto 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.\u003c\/p\u003e\n\u003ch2\u003eWhat Is Prosciutto Toscano DOP? The Difference Seasoning Makes\u003c\/h2\u003e\n\u003cp\u003eProsciutto 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.\u003c\/p\u003e\n\u003cp\u003eDOP 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.\u003c\/p\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch2\u003eTechnical Data Sheet: Prosciutto Toscano DOP\u003c\/h2\u003e\n\u003ctable\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFeature\u003c\/th\u003e\n\u003cth\u003eDetail\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eProduct\u003c\/td\u003e\n\u003ctd\u003eProsciutto Toscano DOP\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertification\u003c\/td\u003e\n\u003ctd\u003eDOP (Protected Designation of Origin)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaw material\u003c\/td\u003e\n\u003ctd\u003eSelected Italian pork leg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eTuscany, Italy\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeasoning\u003c\/td\u003e\n\u003ctd\u003eSea salt, black pepper, garlic, natural Tuscan flavors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAging\u003c\/td\u003e\n\u003ctd\u003eAt least 10 months, carefully controlled artisan production\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e8 kg whole\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePackaging\u003c\/td\u003e\n\u003ctd\u003eVacuum-packed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGluten-free\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Best Serve Prosciutto Toscano DOP\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eLetting it come to room temperature:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSlicing:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the board:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003ch2\u003ePairings: The Tuscan Table Around the Ham\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWines:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eChianti Classico\u003c\/strong\u003e: the traditional pairing in Tuscan cuisine: the freshness of Sangiovese balances the ham's saltiness\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVernaccia di San Gimignano\u003c\/strong\u003e: for those who prefer white wine: mineral and dry, it enhances the seasoning without being overpowering\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMorellino di Scansano\u003c\/strong\u003e: fuller-bodied, ideal for mixed charcuterie boards with aged cheeses\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFAQ: Prosciutto Toscano DOP\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is Prosciutto Toscano DOP?\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is the difference between Prosciutto Toscano DOP and Parma Ham?\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs it also available boneless?\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Salumeria Toscana","offers":[{"title":"8 kg whole","offer_id":53916219736400,"sku":"PRSC-CRUDO-8KG","price":235.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0878\/8069\/6144\/files\/prosciutto-toscano-dop-morsa-shopify-leggero_webp.png?v=1793790999","url":"https:\/\/naturabioitalia.com\/en\/products\/prosciutto-toscano-dop-whole-bone-in-8-kg","provider":"Natura Bio Italia","version":"1.0","type":"link"}