Boneless Prosciutto di Parma DOP (22 months) Pressato - approx. wt. 14 lbs.
Pio Tosini’s Prosciutto di Parma, cured in Langhirano, Italy, is a masterclass in tradition and flavor, marked by the prestigious Consorzio del Prosciutto di Parma. This family-owned producer has honed its craft for over 80 years, relying on just four ingredients: Italian pigs, salt, air, and time. With a 660-day aging process—260 days longer than standard—each ham achieves a sweet, balanced depth that’s a cut above. Hand-trimmed, deboned, and selected with care, this prosciutto is a true taste of Italy’s commitment to artisanal quality and authenticity.
Original: $425.00
-65%$425.00
$148.75Product Information
Product Information
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Description
Pio Tosini’s Prosciutto di Parma, cured in Langhirano, Italy, is a masterclass in tradition and flavor, marked by the prestigious Consorzio del Prosciutto di Parma. This family-owned producer has honed its craft for over 80 years, relying on just four ingredients: Italian pigs, salt, air, and time. With a 660-day aging process—260 days longer than standard—each ham achieves a sweet, balanced depth that’s a cut above. Hand-trimmed, deboned, and selected with care, this prosciutto is a true taste of Italy’s commitment to artisanal quality and authenticity.
