If you want to taste this raw ham and better understand its flavour,
we suggest you to have a slightly thicker slice cut by hand: you will
feel the flavour and aromas better.
The temperature of slicer could change a little bit the flavour and aromas
of prosciutto.
In 1990 some producers founded the corsortium.
In 1996 Prosciutto Toscano was awarded the European P.D.O. denomination
(Protected Designation of Origin).