Division 3.2 Description of product to which the name in (1) applies

When released for consumption, ‘Prosciutto Toscano’ has the following physical, organoleptic, chemical and physico-chemical characteristics: the top is rounded owing to the presence of a ridge of meat which extrudes no more than 8 cm beyond the end of the femur; the weight is about 8-9 kg but never less than 7,5 kg; when sliced open, the product reveals pale red to bright red meat with little fat infiltration in the muscle tissue; pure white subcutaneous fat with slight pink streaks, compact, with no lines separating the layers and firmly attached to the surface of the muscle. ‘Prosciutto Toscano’ may be released for consumption within a maximum period of 30 months after the start of processing the fresh legs. ‘Prosciutto Toscano’ may also be marketed boned, in portions, i.e. cut up into pieces of varying shape and weight, or in slices.

‘Prosciutto Toscano’ has a delicate taste, typically savoury, with a characteristic fragrant aroma as a result of the traditional methods of processing and ageing.

The physico-chemical characteristics are as follows: