Pio Tosini Prosciutto di Parma Bone-In comes from first-choice swine of select breeds raised according to the highest nutritional standards. 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 around 20 months creates slow and even salt penetration. This process, along with the natural air that is filled with the scent of chestnuts and pine trees, assures the sweetest-tasting hams with a luxurious, buttery texture. Some people prefer bone-in prosciutto to boneless prosciutto because they claim it adds even more flavor to the meat.
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.