Pio Tosini Prosciutto di Parma

The roots of Pio Tosini run deep, tracing back to 1905 in the heart of northern Italy. That’s when Ferrante Tosini, father of Pio, began slaughtering pigs and curing pork in the back room of the family grocery store. More than a century later, Pio Tosini remains a family company, now guided by Pio’s son-in-law and nephew, who proudly carry on this time-honored tradition.

What sets Pio Tosini apart is their dedication to patience and quality. By using less salt in the curing process, only the finest hams can be selected—and they are aged for up to 20 months to achieve a signature sweetness. The result is a Prosciutto di Parma celebrated for its unmatched flavor, delicate texture, and exceptional quality. Each slice may vary in size and shape, but the taste is always extraordinary. 3 oz