The ancient experience of local manufacturers in pig’s farming, the respect for ancient traditions and the particular features of the territory make it possible to produce important and high quality products, as Prosciutto Toscano.
Meat used for Prosciutto Toscano comes from pigs born, grown and slaughtered in Tuscany and surroundings, as Lombardy, Emilia-Romagna, Lazio, Marche and Umbria. Pigs must have specific features, necessarily certified by the livestock from which they come from, to make tracking easier. Pig’s thighs arrive to the factory, where they reach the typical arch form, removing pork rind and the excess of fat. Now meat can pass to the salting process, during which it is massaged with salt, juniper, garlic and other spices.For 3-4 weeks, thighs move to specific refrigerated rooms, at a temperature of 4°C, to allow salt and spices entering into the meat.After 3 months, thighs can be washed with water, to remove salt and natural mold.Therefore, there is maturing process, that occurs in three steps. The first is a three-months seasoning, in specific rooms at constant humidity, allowing drying of meat.
Later meat is massaged with “sugna”, a mixture of pig’s fat, wheat or rice flour and other spices. The surface presents a rich layer of black pepper, so that the internal part maintains soft, despite the constant drying.At the end we find the real seasoning process, which does not end before one year.