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Deal.ai › Compare

Frank and Sal Prosciutto vs Pio Tosini Prosciutto Aged 20 Months

Buy the Frank and Sal if you need volume for a party, a charcuterie board or a month of sandwiches; its 4lb portion, choice of sliced or center-cut chunk and thick fat cap make it the practical pick. Buy the Pio Tosini if you want the best-tasting ham per bite: a Langhirano cure of at least 600 days and hand-selected hams give it a deeper, sweeter flavor that reviewers call the best they have had. Frank and Sal wins on quantity, format flexibility and freezer-friendly packaging; Pio Tosini wins on provenance, curing time and eating quality.

  • Choose the Frank and Sal if you are feeding a crowd or want a center-cut chunk to carve at home, and you value a large portion you can freeze.
  • Choose the Pio Tosini if you want a small, top-quality serving of authentic Langhirano prosciutto for a plate, melon or a recipe.

Prices

  • Frank and Sal Prosciutto: $89.98 at Frank and Sal (last seen Nov 10)
  • Pio Tosini Prosciutto Aged 20 Months: $14.00 at Ditalia Specialty Italian Foods (last seen Nov 10)
  • Difference: the Pio Tosini Prosciutto Aged 20 Months is $75.98 cheaper than the Frank and Sal Prosciutto at the latest prices (Nov 10)
Frank and Sal
Frank and Sal Prosciutto

Frank and Sal Prosciutto

5(14 ratings)
$89.98at Frank and SalChecked 13 h ago
See all prices and details
Visit Frank and Sal
Pros
  • Large 4lb portion suits parties and bulk meal prep
  • Choice of interleaved slices or a center-cut chunk
  • Aged at least 18 months with only salt and air
  • Thick fat cap adds nutty flavor
  • Freezes well, buyers say
Cons
  • Large portion is more than a small household needs
  • Sliced pack must be used or frozen promptly
  • Less specific provenance than a named Italian producer
S
Sliced Italian Prosciutto "Aged 20 months"

Pio Tosini Prosciutto Aged 20 Months

Sliced Italian Prosciutto "Aged 20 months"

5(5 ratings)
$14.00at Ditalia Specialty Italian FoodsChecked 13 h ago
See all prices and details
Visit Ditalia Specialty Italian Foods
Pros
  • Cured at least 600 days, longer than typical prosciutto
  • From Pio Tosini, a respected Langhirano producer
  • Hand-trimmed, deboned and selected hams
  • Sweet, delicate flavor reviewers praise highly
  • Ready to serve, no carving needed
Cons
  • Only 3oz, so it goes fast at a gathering
  • Sliced only, no chunk option
  • Small pack leaves little room for leftovers

What separates them

Frank and Sal ProsciuttoPio Tosini Prosciutto Aged 20 Months
Portion size4lb, enough for a large gathering or weeks of meals3oz, a single serving or small tasting portion
Curing timeAt least 18 monthsMinimum 600 days (about 20 months)
Origin and producerFrank and Sal, a New York market operating since 1989Pio Tosini of Langhirano, Italy, over 80 years in operation
Format optionsPaper-thin interleaved slices or a solid center-cut chunkPre-sliced only
IngredientsSalt and air onlyItalian pigs, salt, air and time
Fat capKept thick for nutty flavorHand-trimmed and deboned before slicing
StorageBuyers report it freezes well until ready to eatSmall sliced pack, best eaten soon after opening
Flavor profileConcentrated, buttery, described by buyers as tasting like ItalySweet and delicate from slow, even salt penetration

Price history

  • Frank and Sal Prosciutto: lowest $94.98 on Nov 1 at Amazon.
  • Pio Tosini Prosciutto Aged 20 Months: lowest $21.99 on Nov 11 at Supermarketitaly.com.

Prices at every store

Frank and Sal Prosciutto

  • Frank and SalNew

    In stockReturn policy

    $89.98Checked 13 h ago
    Visit Frank and Sal
  • AmazonNew

    Availability unknown

    As an Amazon Associate, Deal.ai earns from qualifying purchases.

    $94.98Checked Nov 1
    Visit Amazon
All 2 stores and price history →

Pio Tosini Prosciutto Aged 20 Months

  • Ditalia Specialty Italian FoodsNew

    In stockReturn policy

    $14.00Checked 13 h ago
    Visit Ditalia Specialty Italian Foods
  • Supermarketitaly.comNew

    In stock

    $21.99+ $9.99 shippingChecked 13 h ago
    Visit Supermarketitaly.com
All 2 stores and price history →

Specs compared

SpecFrank and Sal ProsciuttoPio Tosini Prosciutto Aged 20 Months
Ingredientsonly salt and airItalian pigs, salt, air and time
Portion weight4lb—
Aging periodat least 18 months—
Format options4lb Sliced Pack or 4lb Aged Chunk—
Sliced pack stylePaper-thin and interleaved—
Chunk cutsolid center-cut portion—
Gluten-freeGluten-Free—
GMO statusGMO-Free—
Net weight—3 oz
Curing time—minimum curing time of 600 days
Origin—Langhirano, Italy
Producer—Pio Tosini

What reviewers say

Frank and Sal Prosciutto

  • 5 / 514 ratings

Buyers rate it 5 out of 5 across 14 ratings.

What people mention
  • TastePraisedBuyers call it very tasty and good enough for a daily snack.
  • SlicingPraisedReviewers say the slices arrived packed and cut as requested.
  • PackagingPraisedOwners report it arrived well packaged and sealed.
  • FreezingPraisedBuyers note it can be frozen until ready to eat.

Pio Tosini Prosciutto Aged 20 Months

Buyers describe it as the best prosciutto they have had, with a sweet, full flavor that works on its own, with melon or in cooked dishes.

What people mention
  • FlavorPraisedBuyers call it sweet and full-flavored, whether eaten alone, with melon or in cooked dishes.
  • QualityPraisedSeveral reviewers rate it the best prosciutto they have had.
  • SlicingPraisedThe pre-sliced format is convenient for serving without carving.

Questions and answers

Which is better for a party or charcuterie board?
The Frank and Sal. Its 4lb portion covers a crowd, and the interleaved slices let you pull single pieces without tearing. The Pio Tosini is better as a small centerpiece or a tasting.
Which tastes better?
The Pio Tosini has the edge for most tasters. Its 600-day cure and Langhirano pedigree give a sweeter, more delicate flavor, and reviewers call it the best they have had. Frank and Sal is praised as buttery and concentrated, but it is a bolder, saltier style.
Which lasts longer?
The Frank and Sal, mainly because of its size and packaging. Buyers report freezing it until ready to eat. The Pio Tosini is a small sliced pack best eaten soon after opening.
Is the Pio Tosini worth stepping up to?
If flavor is the priority and you are serving a few people, yes. If you need quantity, a chunk to carve or freezer storage, the Frank and Sal is the more useful buy.
Can I cook with either one?
Yes. Reviewers use the Pio Tosini in cooking as well as with melon or on its own. Frank and Sal slices work in sandwiches and recipes, and the chunk can be diced.
Are either gluten-free?
Frank and Sal states it is gluten-free and GMO-free. Pio Tosini lists only pigs, salt, air and time, so no gluten-containing ingredients are added.

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