About Pio Tosini Prosciutto di Parma - Bone In
Widely acknowledged to be one of the best Prosciuttos in the market, this ham is truly a delicacy. While most prosciutto hams must age for at least 400 days, Pio Tosini goes the extra mile and ages theirs 500. Born in Langhirano, a beautiful Italian mountain town about 20 kms East of Parma, Pio Tosini prosciutto has nothing to envy it's neighbour. Hand salted twice, and carefully hand-squeezed to remove all the blood, all that remains is a pure ham, left to rest for six months before hung to cure from wooden wooden beams. The final product is stamped with the number of the farmer who bred the pigs and the curer, and each ham can be traced back to origin. The resulting ham is sweet and, in our opinion, one of the best we've ever tasted. Sold whole, on the bone.
PRODUCT PRICING NOTE: this product is a variable weight item, and you will receive an item within the range noted above. The price you are being charged for this item is based on the maximum weight noted for the item. After your order has been shipped, you will be credited, based on the actual weight of the product that is shipped. If you would like a more specific weight shipped, please call us after completing your order.
Availability: Usually ships within 1 business day. Product is perishable and must ship via Overnight service.