Family-owned and operated for four generations, Pio Tosini is one of the most sought-after producers of Parma ham by the Italian domestic market. The family has been producing exquisite prosciutto di parma for over 80 years. Pio Tosini bears the mark of the Consorzio del Prosciutto di Parma. The Consorzio sets minimum standards to be able to qualify for this mark and Pio Tosini far exceeds each standard. Their process begins with selection of the highest quality raw pork, each piece is hand-salted and cured for 4 months longer than the Consorzio requires. Rogers selects deboned legs aged between 20 to 25 months which assures gentle and even salt penetration resulting in the sweetness of the hams. Truely a work of art.
Prosciutto di Parma, Pio Tosini
- Type
- Whole Muscle
- Treatment
- Cured
- Meat
- Pork
- Size
- 1 PC/14-16#
- Aging
- 20 - 24 months
- Producer
- Pio Tosini
- Location
- Langhirano, Province of Parma, Emilia-Romagna, Italy
- Deli Format
- Yes
- Retail Pack
- No
- Pre-sliced
- No