The raw material used for the production of Prosciutto Toscano PDO comes from pigs born, bred, fattened and butchered in the regions of north and central Italy.

The traditional production process entails a curing phase, which generally lasts at least twelve months, during which the ham, kept in environments with optimal conditions of temperature and humidity, ages slowly, developing those particular flavour and aroma that characterize the PDO product.

After the curing period, the certifying body assigns an officer to verify the olfactive characteristics of the product using a horse bone needle that is poked into the meat.

The ham considered suitable and that conforms to the requirements provided for by the strict production specifications receives the mark that identifies Prosciutto Toscano PDO and guarantees its origin and quality.