Prosciutto di Parma from Pio Tosini

Pio Tosini is one of the most highly regarded producers of Prosciutto di Parma, with a heritage dating back to 1905 in Langhirano. Their ham is renowned for an artisanal process that prioritizes time and natural ingredients over industrial speed.

Key characteristics of Pio Tosini:
Long aging period: The hams are typically cured for at least 20–24 months, resulting in a complex and deep flavor profile.

Minimal salt content: By using a very limited amount of sea salt, the meat's natural sweetness is allowed to shine through.

Buttery texture: The meticulous selection process of the raw ingredients results in a ham with a silky texture that practically melts in your mouth.
T
radition: The curing takes place in cellars with natural ventilation from the Apennine breezes, which is crucial for the final aroma.

It is a premium product that is a perfect addition to a high-quality charcuterie board, ideally served alongside mild cheeses or fresh bread.