Be careful: the head of the CONSORZIO DEL PROSCIUTTO TOSCANO wrote to me that there are mistakes in my posting. Unfortunately, he did NOT tell me in detail what these errors were; therefore, it will take me a lot of time to translate the correct information he sent me in Italian. In the meantime, you can go to their website and check it yourselves. Unfortunately, the site is several pages long, and you will have to spend a lot of time navigating it to find what you are searching for. On the bright side, it speaks English!
Traditional cured pork meat, made in the entire regional territory of Tuscany, and made from haunches not less than 11 kg in weight of heavy pigs, that are born, raised and slaughtered in Tuscany, Latium, Marches, Umbria, Emilia Romagna, and Lombardy.
The external part of the prosciutto is mostly covered with skin, amber to dark brown in color. Where the skin has been removed, the head of the femur appears (in the non-boned prosciutto), white-colored fat and red-colored lean meat emerging if it is not fat covered. If it is lard covered the color appears dark-hazel.
Roundish shape with an arch profile that represents the original anatomical part pressed laterally to variable degrees.
Its weight is not less than 7.5 kg at the end of the aging period, which lasts from 10 to 12 months, depending on the size.
The outer part of the prosciutto is mostly covered with skin, amber to dark brown. The head of the femur appears (in the non-boned prosciutto) where the skin was removed, white-colored fat, and red-colored lean meat emerging if it is not fat covered. If it is lard covered, the color appears dark-hazel.
When cut, the meat appears firm and compact, ruby-red colored, with the evidence of the anatomical structures, of the muscular masses more or less dark-red glowing, and the connective tissue with fat infiltrations white-colored.
This product is a DOP product, protected by a European Union. The PDO mark identifies a product, originating from a region and a country, whose qualities and features are mostly or exclusively due to the geographical environment (where environment refers both to natural and to human factors alike). Production, processing, and finishing of the product must take place in the relevant limited area, complying with a clearly defined traditional recipe.
Sodium Nitrite (E 251)
Potassium Nitrate (E 252)
Separate the leg
Refrigerate at 0 – 2 °C for 24 hours
Create an arch shape by trimming
Weigh the leg
Prepare the spice mixture
Press the leg to drain the excess blood
Rub the leg with a mixture of garlic and vinegar
Dry salt covering with salt the leg for 25 – 35 days
Rinse with lukewarm water
Grease with lard, wheat flour, garlic, vinegar, black pepper, and ginger
Age at 12 – 25 °C for 10 – 12 months