Prosciutto Toscano
Food · PDO · 273 municipalities
Prosciutto Toscano PDO, officially recognized by the European Union since 1996, represents a highly selective curing standard within its designated production zone of 273 Tuscan municipalities. Unlike neighboring cured ham designations with broader manufacturing bases, this specific denomination is safeguarded by the Consorzio del Prosciutto Toscano and restricted to just 21 verified producers. From the municipality of Abbadia San Salvatore through the rest of the defined territory, these few authorized curing facilities must strictly adhere to the regional production rules. This tight ratio of only 21 certified producers across a vast territory of 273 municipalities defines the unique, concentrated expertise of the authentic Prosciutto Toscano appellation.
The producers 21
+ 15 more — every one from the consortium's official list
Frequently asked questions
- Where is Prosciutto Toscano produced?
- Prosciutto Toscano is produced in 273 municipalities in Tuscany, Italy: Abbadia San Salvatore, Abetone Cutigliano, Agliana, Altopascio and more.
- What does DOP mean?
- DOP (PDO — Protected Designation of Origin) certifies that every production step happens in the defined zone with official methods.