M�rke: Salumificio Viani

: Prosciutto Toscano D.O.P.

The production of Tuscan Prosciutto with Protected Designation of Origin is made possible by the commitment and respect for the Tuscan food tradition of all Consortia, who have decided to adhere proudly to the precise rules established by the Production Regulations.
Pigs are chosen only if they are born, raised, fattened and slaughtered in Tuscany and in the regions defined in the specification, which are part of the D.O.P. Parma and San Daniele.
Animals must have at least 9 months of age and live weight between 144 and 176 kg. In order to ensure that consumers are guaranteed a qualitatively superior and guaranteed product, the animals chosen must have the indelible tattoo approved by the breeders and the slaughterhouse mark.
Processing exclusively of fresh thighs (frozen thighs not allowed) can only be carried out in the Tuscany Region. Salting is done dry with the use of sea salt, pepper and natural aromas typical of the region.
The resulting flavor is characteristic of the already famous Prosciutto, a delicate taste but cleverly enriched by those unmistakable aromas of "Tuscany".
All production checks are carried out by a control body authorized by the Ministry of Agricultural and Forestry Policies.
Only by following this precise process, hams will be able to obtain, after at least one year of seasoning, the final brand name of the Consortium, depicting the Tuscany Region.