{
  "url": "https://openlegislation.uk/eu-regulation-2013-1135/annex-II/division-Consolidated/division-5/division-5.3",
  "json_url": "https://openlegislation.uk/eu-regulation-2013-1135/annex-II/division-Consolidated/division-5/division-5.3.json",
  "legislation": "eur/2013/1135",
  "legislation_title": "Commission Implementing Regulation (EU) No 1135/2013 of 7 November 2013 approving minor amendments to the specification for a name entered in the register of protected designations of origin and protected geographical indications (Prosciutto Toscano (PDO))",
  "legislation_url": "https://openlegislation.uk/eu-regulation-2013-1135",
  "path": "annex/II/division/Consolidated/division/5/division/5.3",
  "kind": "division",
  "number": "5.3",
  "heading": "Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)",
  "text": "The climate of the production area makes it possible to obtain agri-food products of very high value while favouring and characterising the ageing and refining processes for ‘Prosciutto Toscano’. History has demonstrated the deep, close link between agricultural production, the processing of the product and the reference areas, a link which has been consolidated and confirmed by the development of social, economic and production factors and of human experience which has been strengthened over the centuries. As regards the defined area from which the raw material comes, the factors linked to geography, the environment and experience gained in production in the livestock-rearing sector are extremely constant and characteristic. In the area which supplies the raw material, the development of animal husbandry is linked to the widespread cultivation of cereal crops and to processing systems which have caused production to focus particularly on rearing pigs.\nAs regards the more limited processing area, the combination of environmental, climatic, natural and human factors forms a unique whole which has made it possible to formalise the traditional processing method by laying down the techniques specific to obtaining the characteristics of the PDO ‘Prosciutto Toscano’. The characteristic aroma and taste derive from the specific processing techniques which have been regulated since the 15th century and which provide in particular for: special trimming in an arc which is characterised by a V-shaped cut from the start of the foot and enables drying of the meat which is more effective and more spread out over the course of salting; dry salting using salt, pepper and natural seasoning of plant origin; coating with fat, always with pepper and natural seasoning of plant origin and, lastly, ageing, which benefits from the environmental conditions in the production area. The long ageing, which exposes the legs to natural moisture, combined with the use, according to local customs, of pepper and flavourings during the salting and fat-coating stages, determine the sweet-smelling aroma, delicate taste and typical flavour of ‘Prosciutto Toscano’.",
  "extent": "E+W+S+N.I.",
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/eur/2013/1135/annex/II/division/Consolidated/division/5/division/5.3",
    "retrieved_at": "2026-11-01T14:48:14.922165+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}