Prosciutto Toscano DOP: Cured 12+ Months

At Eataly, we love prosciutto crudo. Each impossibly thin slice of cured pork carries an abundance of sweet, salty and satisfying flavor. After visiting different prosciuttifici in Italy, our buyers chose to offer Prosciutto Toscano DOP in our markets.

What is Prosciutto Toscano DOP?

As with all Italian foods, not every prosciutto crudo tastes the same, thanks to regional biodiversity and culinary customs. In Toscana, fresh air from the rolling hills mixes with the Tyrrhenian Sea to create a microclimate that makes the region a perfect place to age prosciutto.

Earthy and intense, Tuscan prosciutto is traditionally cured with more than salt. Local spices, including juniper, rosemary and black pepper, go into the cure. It is recognizable by its typical arch shape, its deep-red meat with white streaks and, of course, the consortium brand.

DOP stands for Denominazione d'Origine Protetta, or protected designation of origin. To earn it, every step of production is regulated:

Tuscan-bred pigs are raised humanely
The legs are cut and seasoned by hand
The hams cure 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.