In Tuscany a rather unique sort of pork breeding has evolved over time: the raising of largely grazed sows to give birth to piglets for fattening elsewhere. Also the original organoleptic characteristics of the hams and cured meats typical of rural production have become famous, giving rise to numerous small, artisan operations where the quality traditions of the peasants product have been maintained. The making of Prosciutto Toscano PDO requires the use of fresh pork hams from animals born, raised and slaughtered in Emilia Romagna, Lombardy, the Marches, Umbria, Latium or Tuscany. The finished product has a rounded shape with an arch-shaped end and normally weighs about 8-9 kg. When sliced, it has bright red to pale red flesh with little fat. It is extremely versatile and is suited to almost any occasion: as a snack, starter or even as a dish to stand alone. Chianti and Sangiovese wines are perfect accompaniments, but generally full-bodied red wines are suitable as well. quicktime 27,7 mb Arsia.tv Subscribe Arsia.tv on iTunes
