In the region of Tuscany, the curing of pork became an established art in the Middle Ages. Laws pertaining to the butchering of hogs and the preservation of pork were already in force by Charlemagne's day, though it was only around the fifteenth century that regulations were laid down for the whole process of production. 
       Prosciutto Toscano is a raw aged ham produced entirely within Tuscany. It complies with a series of conditions and requirements contained in a code of discipline covering the breeding and raising of the livestock, the treatment of the meat, the ageing process and the properties of the final product. A finished Prosciutto Toscano is rounded in shape and generally weighs 8-9 kilos. Sliced open, it reveals pale red to bright red flesh with little fat. The taste is delicate though savoury. The aroma of Prosciutto Toscano is distinctively fragrant thanks to the traditional treatment and ageing methods used. 
       The cool valleys and wooded hills in the area of production create a special sort of environment that is indispensable to the quality of the final product. Prosciutto Toscano is produced throughout the entire region of Tuscany.

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