Prosciutto Toscano represents one of the mainstays of Tuscan gastronomy. In Tuscany the art of preserving pork meat was consolidated in the Middle Ages. Laws concerning the slaughtering of pigs and the preservation of pork meat already existed at the time of Charlemagne, but it was not until the Medici family that the first regulations appeared and had to be observed by Florentine butchers and hosts in the production of this particular product.

The factors that make Prosciutto Toscano unique are the climate of the territory of origin and its traditional production technique. The mild land and sea winds that blow in Tuscany, protected by the north wind from the Apennine chain, make this region particularly ideal for curing ham.

These specific environmental conditions are united with the mastery of local producers, who since time immemorial have known how to exalt the flavour of pork meat, using an ancient traditional procedure, to create a typical Tuscan productive method that guarantees the unique characteristics and unmistakable flavour of this ham.