At Eataly, we love prosciutto crudo. Each impossibly thin slice of cured pork packs an abundance of sweet, salty, and satisfying flavour. After visiting different prosciuttifici in Italy, our buyers chose to offer Prosciutto Toscano DOP in our markets.
WHAT IS PROSCIUTTO TOSCANO DOP?
Like all “Italian foods,” all prosciutto crudo does not taste the same, thanks to regional biodiversity and culinary customs. The combination of fresh air from the rolling hills and the Tyrrhenian Sea blends into a microclimate that makes Toscana the perfect place to age prosciutto.
Earthy and intense, Tuscan prosciutto is traditionally cured not just with salt but with local spices, including juniper, rosemary, and black pepper. It is recognizable by its typical arch shape, deep-red meat with white streaks, and, of course, consortium brand.
To be considered Prosciutto Toscano DOP, which stands for Denominazione d’Origine Protetta (protected designation of origin), every step in the production is regulated. From humanely raising the Tuscan-bred pigs to cutting and seasoning the legs by hand to curing in special rooms with controlled temperature and humidity for at least 12 months, the process is deeply rooted in traditions that can be traced back to the House of Medici.