Recognize excellence
After many treatments, Prosciutto Toscano PDO is ready to be marketed. How do you recognize it? Here are the main differentiations of Prosciutto Toscano PDO with other national hams.
1) The V cut. During the trimming phase the ham is given the typical V shape, this allows the ham to mature and to absorb the natural aromas evenly.
2) Fire Branding. If all the chemical-physical analyzes and the olfactory examination comply with the provisions of the specification, the ham is marked under the supervision of the representative of the appointed control body. The brand in focus is always present and shows in the upper part of it an alphanumeric code indicating the manufacturer.
3) Pepper. Once cured, before being put on the market, the ham is covered with pepper which gives it another distinctive and typical trait. In the past this technique was used to be able to season the ham in the cellars without running the risk of the insects approaching the product. Nowadays, when tasting Prosciutto Toscano PDO it is necessary to pay attention to eliminate, before consumption, the superficial part from lard and pepper that would otherwise alter the original taste of Prosciutto Toscano PDO.
4)) The label with the trademark “Prosciutto Toscano DOP”. The wording “PROSCIUTTO TOSCANO PDO” thus reproduced is superimposed on a stylized representation of the Tuscany Region, above which, on the right, four stars are depicted.
1) The V cut. During the trimming phase the ham is given the typical V shape, this allows the ham to mature and to absorb the natural aromas evenly.
2) Fire Branding. If all the chemical-physical analyzes and the olfactory examination comply with the provisions of the specification, the ham is marked under the supervision of the representative of the appointed control body. The brand in focus is always present and shows in the upper part of it an alphanumeric code indicating the manufacturer.
3) Pepper. Once cured, before being put on the market, the ham is covered with pepper which gives it another distinctive and typical trait. In the past this technique was used to be able to season the ham in the cellars without running the risk of the insects approaching the product. Nowadays, when tasting Prosciutto Toscano PDO it is necessary to pay attention to eliminate, before consumption, the superficial part from lard and pepper that would otherwise alter the original taste of Prosciutto Toscano PDO.
4)) The label with the trademark “Prosciutto Toscano DOP”. The wording “PROSCIUTTO TOSCANO PDO” thus reproduced is superimposed on a stylized representation of the Tuscany Region, above which, on the right, four stars are depicted.