Chef at 17:35, 3 July 2017

2017-07-03T17:35:16Z

New page

{{#seo:
|title=Prosciutto Toscano (Tuscan ham)
|titlemode=replace
|keywords=#ricottacheese #drying #prosciutto #fat #salting #cheeses #cured #dairy #pork #herbs #oliveoil
|hashtagrev=12032020
|description=DOP Prosciutto Toscano is a salted, naturally cured product, preserved uncooked. The finished product has a rounded shape, bowed at the top, and normally..
}}


[[Image:Prosciutto Toscano.jpg|300px|thumb|right|Prosciutto Toscano]]
'''[[Template:Denominazione d'Origine Protetta|DOP]] Prosciutto Toscano''' is a salted, naturally [[cured]] product,
preserved uncooked.
The finished product has a rounded shape, bowed at the top, and normally weighs
about 8 - 9 kg. The colour when sliced is a light to bright red, with little infra- and
intramuscular [[fat]].
It is made from fresh pig thighs from animals born, raised and slaughtered in the
Regions of Emilia-Romagna, Lombardy, Le Marche, Umbria, Latium and Tuscany and
which meet production rule requirements.

GEOGRAPHICAL AREA: Prosciutto Toscano processing takes place in the
traditional production area which includes the entire territory of the Region of
Tuscany. The raw material comes from the area described above, which includes
the areas traditionally specialized in pig-breeding.

EVIDENCE OF ORIGIN: The art of preserving [[pork]] in Tuscany became well-established in the Middle Ages,
the period in which the guilds came into being, which were properly constituted
bodies governed by their own Statutes.
Laws regarding the slaughtering of pigs and the preservation of pig [[meat]] (nothing
from the pig was thrown away) already existed by the time of Charlemagne.
However, it was around the 15th century that the production of Prosciutto Toscano
was regulated by provisions regarding the entire production process, from breeding
up through distribution. At the present time, the production rules follow the lines of
the already existing specific national regulations for the designation of origin
prosciutti of Parma and San Daniele.

ACQUISITION: [[Template:Denominazione d'Origine Protetta|DOP]] Prosciutto Toscano production includes the following stages: isolation of the thighs
and trimming to a bowed shape; dry [[salting]]; washing and [[drying]]; larding and aging.

LINK: The requirements for denomination of origin products depend on the environmental
conditions and on natural and human factors.
In particular, the unique character of the raw material is strictly tied to the defined
geographic macrozone.
In the area which supplies the raw material, the development of livestock-breeding
is linked to the extensive cultivation of grains and to the processing of [[dairy]]
products, which is particularly specialized, making the area very suitable for pig breeding.

The justification for the localized production of [[Template:Denominazione d'Origine Protetta|DOP]] Prosciutto Toscano lies in the
particular conditions of the microzone defined above.
The shape and geographic characteristics of Tuscany seem to be reminders of its
ability to produce high quality prosciutti. The climate, which is very different from
that of its neighbouring regions, is also particularly well-suited for optimal ageing of
the product. A climate, therefore, which is ideal for favouring a profitable
relationship between the typical products of the region and the environment, allowing
them to ripen slowly and healthily: thus is the case with its [[wines]], [[olive oil]], [[cheeses]]
and, not the least, [[prosciutto]].
The environmental factors are closely tied to the characteristics of the production
area, where cool, wide valleys with abundant water and hilly wooded areas
predominate, having a great influence on the climate and on the characteristics of the
finished product.
The set of "raw material - product - name" is linked to the specific socioeconomic
development of this geographic area.

GASTRONOMY: [[Template:Denominazione d'Origine Protetta|DOP]] Prosciutto Toscano should be kept in a cool, dry and well-ventilated place, preferably in a cellar, and should be covered with [[cling film]] or [[aluminium foil]] after cutting. [[Template:Denominazione d'Origine Protetta|DOP]] Prosciutto Toscano can be eaten on its own or served with unsalted Tuscan [[bread]]; it is also an ideal ingredient for the preparation of delicious dishes such as “Tuscan Rose Salad”, which is a mix of [[radicchio]] and whipped [[ricotta cheese]] with aromatic [[herbs]].

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=577 The European Commission] '''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Meat]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/ricottacheese|#ricottacheese]] [[Special:Search/drying|#drying]] [[Special:Search/prosciutto|#prosciutto]] [[Special:Search/fat|#fat]] [[Special:Search/salting|#salting]] [[Special:Search/cheeses|#cheeses]] [[Special:Search/cured|#cured]] [[Special:Search/dairy|#dairy]] [[Special:Search/pork|#pork]] [[Special:Search/herbs|#herbs]] [[Special:Search/oliveoil|#oliveoil]]
</code>

Prosciutto Toscano (Tuscan ham) - Revision history

Chef at 17:35, 3 July 2017