Pio Tosini Boneless Prosciutto di Parma comes from swine of select breeds and raised according to the highest nutritional standards are carefully selected. Salt and time are the only ingredients added to this traditional process. Hams are usually cured for 400 days, but at Pio Tosini, a curing time of over 500 days produces slow and even salt penetration. This assures the sweetest hams with a uniform, buttery texture. The natural breeze that flows across the rolling hills of the Emilia Romagna region allows the prosciutto to cure in air that is scented with chestnuts and pine. Another aspect of the flavor that is unique to Pio Tosini prosciutto is the pigs' diet, which incorporates milky whey from Italian Parmagianno Reggiano.
About Pio Toscini:
Pio Tosini has been a family owned and operated company for over a century. They bring legs of prosciutto of the highest quality to the table from the town of Langhirano in the central region of Emilia Romagna in Italy. The ingredients are simple, but the process of producing and curing the special prosciutto involves an enormous amount of dedication, care, and persistence. The Tosini family checks on each leg of prosciutto every day to ensure top quality meat. Pio Tosini prosciutto has been named one of the absolute best prosciutto di Parma that one can buy.