Pio Tosini's Boneless Prosciutto di Parma is a premium Italian cured ham, meticulously crafted in Langhirano, Italy. The process begins with hand-salting selected pork legs, followed by a resting period of six months. The hams are then aged for at least 500 days, allowing them to develop a sweet and delicate flavor.
This boneless prosciutto is ideal for thin slicing and can be enjoyed on its own, paired with cheeses, or incorporated into various dishes. Ingredients include pork leg and salt, with no additives or preservatives. Proper storage in refrigeration ensures a shelf life of 6 to 9 months after opening.
About Pio Tosini
Pio Tosini is a renowned Italian company specializing in the production of high-quality Prosciutto di Parma. Founded in the early 20th century by Ferrante Tosini, the company is based in Langhirano, near Parma, a region celebrated for its rich tradition in ham curing.
After Ferrante's untimely passing in the late 1920s, his son Pio Tosini took over the business, expanding its operations and focusing exclusively on prosciutto production. Under Pio's leadership, the company became a pioneer in ham curing in Langhirano and was among the first to export prosciutto to neighboring countries like Switzerland and France.
Today, Pio Tosini continues to uphold traditional methods in crafting their prosciutto. They source pork legs from a select group of trusted suppliers and hand-salt each piece using premium sea salt from Trapani or Margherita di Savoia. The hams are then aged in traditional curing rooms, where natural breezes from the Apennines gently enhance the meat's flavor over time.
This meticulous process results in prosciutto of exceptional quality, characterized by a perfect balance of flavors that reflect the artisanship and dedication of the Tosini family.
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