Prosciutto Toscano PDO is characterized by the presence of black pepper, which covers the so-called “corona” (inner part of the leg without the skin), and by the absence of pig’s trotter.

Inside, the pulp ranges from bright red to light red, while its subcutaneous fat is white with pale rosy veins.

From an organoleptic point of view it has strong flavour with the right amount of savouriness accompanied by an intense and characteristic aroma due to the use, during the salting phase, also of pepper, garlic, bay, rosemary, juniper berries and other typical essences of Tuscany.