PDO TUSCAN RAW HAM

Prosciutto Toscano PDO is a Tuscan cured meat product, raw and cured, obtained from the processing of fresh legs of heavy Italian pigs belonging to the Large White, Landrace and Duroc breeds or from other breeds deemed compatible.
 

Method of production

The pork legs are refrigerated and subsequently trimmed with an arched cut that leaves a fleshy frame such that, once matured, it does not protrude more than 8 cm from the head of the femur. It continues with the removal of the foot, the rind and the fat inside the thigh with a "V" cut to facilitate the penetration of the salt. Salting is carried out using the dry method, with the use of salt, pepper and natural flavors; it must last long enough to ensure good dehydration. Then we proceed to the "sugnatura" which consists in coating the uncovered part of the pulp with a mixture consisting of lard, wheat or rice flour, salt, pepper and natural flavorings. The seasoning period, from salting to marketing, must not be less than 10 months for hams weighing between 7.5 and 8.5 kg and 12 months for hams weighing more than 8.5 kg. Prosciutto Toscano PDO to be used for slicing and packaging must have matured a further two months of curing, i.e. at least 12 months if weighing between 7.5 and 8.5 kg, and at least 14 months if heavier. to 8.5 kg. On hams deemed to comply with the characteristics prescribed for the PDO, a mark is affixed to

Appearance and flavor

Prosciutto Toscano PDO is characterized by a rounded shape, arched at the top, with a weight that varies between 8 and 9 kg. The color of the slice varies from bright red to light red, with little presence of inframuscular fat. The flavor is delicate, with the right sapidity and the aroma is characteristic, deriving from aging. 

Production area

The production area of Prosciutto Toscano PDO falls within the entire territory of the Tuscany region. The pigs used for production must be born, raised and slaughtered in the territories of the Emilia-Romagna, Lombardy, Marche, Umbria, Lazio and Tuscany regions. 

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History 

The history of PDO Tuscan raw ham has centuries-old origins, dating back to the Etruscan era. In fact, already at the time of Charlemagne there were rules for the processing of pigs. However, it was around the fifteenth century, under the Medici, that the production of ham was regulated in all its phases, with rules still applied today that can well be called a sort of disciplinary ante litteram. Also in the fifteenth century, the Officers of Grascia, a Florentine magisterium in charge of overseeing the application of the "fair price", were charged with ensuring compliance with production standards. 

Tuscan Ham Gastronomy

Whole Prosciutto Crudo Toscano PDO can be kept in a cool place, taking care to cover the part started with aluminum foil or transparent film. Prosciutto Crudo Toscano DOP can be eaten alone, but it also goes well with Pane Toscano DOP, without salt; it can also become an ingredient for the preparation of delicious dishes, such as "Tuscan rose salad", with a mixture of radicchio and ricotta whipped with aromatic herbs. 

The product is marketed as Prosciutto Crudo Toscano DOP. It is sold whole, with bone or boneless, in slices or sliced, loose or after being packaged in suitable containers or food wrappers appropriately sealed. Where to buy PDO Tuscan ham?Which.... 

Tuscan ham Distinctive note

The climate of the region has influenced the trimming technique of Prosciutto Toscano PDO which is wider, in the shape of a "V", to facilitate the penetration of the salt. The savory taste that distinguishes it is a characteristic due not only to the salt but also to the use, during the salting, of typical Tuscan natural essences and aromas such as garlic, rosemary, juniper and myrtle.

Potatoes au gratin stuffed with 

Tuscan raw ham

Potatoes au gratin with Tuscan raw ham can be a second course or a rich appetizer: fragrant and rustic, they are also perfect for a picnic!

INGREDIENTS FOR 8 PEOPLE

potatoes (large and elongated)

4

Tuscan raw ham

150 g

butter

70 g

onion

1

Grated Parmigiamo Reggiano

50 g

bread crumbs

30 g

sale

pepper

SEASON

• All Seasons

PREPARATION

Wash the potatoes and blanch them in their skins for 5 minutes in boiling salted water. Drain and cook in a preheated oven at 180 ° C for 15 minutes until they are soft when pricked with a fork.

Cut them half lengthwise and dig them out a little, removing part of the pulp (be careful not to damage the peel!).

Fry in a pan the onion, chopped, with 50 g of butter, add the Tuscan raw ham, chopped, and the pulp of the potatoes, previously passed in a potato masher. Cook for a few minutes, stirring occasionally, add salt and pepper.

Arrange the potatoes hollowed out on a baking sheet, lined with baking paper, fill them with the mixture of freshly prepared ham, sprinkle them with a mix of Parmigiano Reggiano and breadcrumbs and, finally, pour in the remaining melted butter.

Fate gratinare stuffed potatoes in a preheated oven at 200 ° C for about 10 minutes and serve hot.

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