Already in the Middle Ages, the conservation of pork in Tuscany was a consolidated activity governed by a Guild of Arts and Crafts (The Art of Beccai). At the time of the Medici, the production of Tuscan ham was regulated by provisions concerning the entire production process: from breeding to slaughter, from sale to the production of dried meat, which had to take place with authorization. To verify compliance with the laws were the officers of Grascia. The shopkeepers kept exercise books in which they noted all the movements of the meat purchased and then seasoned. These documents were checked by the Grascia officers who verified that everything was done in compliance with the rules.
To obtain the coveted recognition of “Protected Designation of Origin”, the historical link of the product with the territory must be proven. Thanks also to the notebooks of the Grascia, the Consortium managed to demonstrate the historical link between the ham and the Tuscany region.

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