Prosciutto Toscano – 100g Freshly Sliced

A bold, herb-rubbed Tuscan dry-cured ham with PDO protection — deeper and more assertive than its Parma cousin.

Prosciutto Toscano is one of Italy’s most distinguished cured hams, produced exclusively in Tuscany and protected by PDO (Protected Designation of Origin) status. Unlike the sweeter prosciuttos of Emilia-Romagna, this is a ham shaped by the wild, aromatic landscape of Tuscany itself — cured with sea salt, black pepper, garlic, rosemary, and a blend of local herbs and spices that give it a characterful, savoury depth you won’t find anywhere else.

The legs are sourced from specially selected Italian pigs, trimmed to the distinctive flat shape that sets Prosciutto Toscano apart on first glance. After the initial salt and spice cure, each leg is coated in a sugnatura — a paste of lard, pepper, and herbs — which protects the meat as it slowly air-dries for a minimum of twelve months. The result is a deep ruby-red ham with a thin margin of creamy white fat, an intense fragrance of pepper and rosemary, and a firm yet yielding texture on the palate.

This is a ham with character. Where Prosciutto di Parma is sweet and delicate, Prosciutto Toscano is bold and complex — best appreciated by those who want genuine depth of flavour in every slice.

Tasting notes

Aroma: Rosemary, black pepper, cured pork

How to use it

Serve thinly sliced at room temperature to let the fat soften and the aroma open up. Lay over warm, unsalted Tuscan bread — pane sciocco — with a drizzle of good extra virgin olive oil, or alongside pecorino, cannellini bean crostini, and marinated olives for a proper Tuscan antipasto spread. The herb-forward flavour stands up beautifully to strong accompaniments that would overwhelm a sweeter ham.

In the kitchen, use it to wrap chicken or pork fillets before roasting, scatter over a pizza with fresh rocket and shaved Pecorino Romano, or layer into a focaccia sandwich with sun-dried tomatoes and buffalo mozzarella. It also works magnificently draped over a warm fig, honey, and walnut salad — the sweet-savoury contrast is outstanding.

Pair with a Tuscan Sangiovese — a Chianti Classico or Morellino di Scansano — or a crisp Vermentino di Sardegna. If serving on a cheeseboard, aged Pecorino Toscano and Fiore Sardo are the natural companions.

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