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Pio Tosini Parma Prosciutto vs Pio Tosini Prosciutto Aged 20 Months

These are the same product: Pio Tosini Parma prosciutto from Langhirano, sliced, 3 oz, cured at least 600 days. The listings differ only in how the specs are written, so pick whichever store ships it better. Reviewers of the Pio Tosini sliced prosciutto call it the best they have had, sweet and consistent, good on its own, with melon, or cooked. Neither is a step up on the other in meat, cure or slice.

  • Choose the Parma Pre-Sliced Prosciutto if you want the labeled Parma DOP name and a stated 400-day minimum cure on the pack.
  • Choose the Sliced Italian Prosciutto "Aged 20 months" if you want the 600-day cure spelled out and buyer reviews on the page.

Prices

  • Pio Tosini Parma Prosciutto: $12.50 at Tavola 35 Bodega Online (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 Parma Prosciutto is $1.50 cheaper than the Pio Tosini Prosciutto Aged 20 Months at the latest prices (Nov 10)
Parma
Parma Pre-Sliced Prosciutto

Pio Tosini Parma Prosciutto

Parma Pre-Sliced Prosciutto

$12.50at Tavola 35 Bodega OnlineChecked 13 h ago
See all prices and details
Visit Tavola 35 Bodega Online
Pros
  • Parma name and Langhirano origin are explicit
  • Full nutrition panel and storage instructions
  • Long cure gives a sweet, salty balance and a soft, thin slice
  • 3 oz is enough for a board for two or three
Cons
  • Cure time is stated two ways, 400 and 600 days
  • No buyer reviews to judge consistency
  • Must be eaten within 3 days of opening
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
  • 600-day minimum cure is stated plainly
  • Same Pio Tosini ham, hand-trimmed and deboned
  • Buyers praise the flavor on its own, with melon and cooked
  • 3 oz sliced pack suits one sitting
Cons
  • No nutrition or storage detail on the page
  • No serving or opening guidance
  • Thin slices dry out fast once the pack is open

What separates them

Pio Tosini Parma ProsciuttoPio Tosini Prosciutto Aged 20 Months
Producer and originPio Tosini, Langhirano, ItalyPio Tosini, Langhirano, Italy
Curing time statedMinimum 400 days on the spec sheet, over 600 days in the descriptionMinimum 600 days, about 200 days longer than typical prosciutto
IngredientsPork, saltItalian pigs, salt, air and time
Slice and pack sizeHand-trimmed, deboned, pre-sliced, 3 oz, 3 servingsHand-trimmed, deboned, sliced, 3 oz
Nutrition detail70 calories, 8 g protein, 4.5 g fat, 510 mg sodium per servingNot listed
Storage guidanceKeep refrigerated, use within 3 days of opening, open 10 minutes before servingNot listed
Buyer feedback shownNone quotedReviewers call it the best prosciutto they have had, sweet and versatile

Price history

$67.00$6.29
Nov 1Nov 11
  • Pio Tosini Parma Prosciutto: lowest $6.29 on Nov 2 at Di Bruno Bros; $12.50 on Nov 11.
  • Pio Tosini Prosciutto Aged 20 Months: lowest $21.99 on Nov 11 at Supermarketitaly.com.

Prices at every store

Pio Tosini Parma Prosciutto

  • Tavola 35 Bodega OnlineNew

    In stock

    $12.50Checked 13 h ago
    Visit Tavola 35 Bodega Online
  • Wholesale Italian FoodNew

    In stock

    $17.09+ $10.00 shippingChecked Nov 9
    Visit Wholesale Italian Food
  • Nicola's MarketplaceNew

    In stock

    $18.99+ $12.95 shippingChecked Nov 9
    Visit Nicola's Marketplace
  • The Table GourmetNew

    In stock

    $18.99+ $18.73 shippingChecked Nov 9
    Visit The Table Gourmet

Also available at

  • Di Bruno BrosCheck price at Di Bruno Bros
All 11 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

SpecPio Tosini Parma ProsciuttoPio Tosini Prosciutto Aged 20 Months
Curing timeminimum of 400 daysminimum curing time of 600 days
IngredientsPork Meat, Salt.Italian pigs, salt, air and time
Servings per container3—
Calories per serving70—
Protein per serving8g—
Total fat per serving4.5g—
Sodium per serving510mg—
StorageKeep refrigerated.—
Use after openingwithin 3 days—
Serving suggestionBest if opened 10 minutes before serving.—
VarietyProsciutto—
Fresh / FrozenFresh—
Show all 17 specsShow fewer specs
SpecPio Tosini Parma ProsciuttoPio Tosini Prosciutto Aged 20 Months
TypePork—
Prepared / PackagedYes—
Net weight—3 oz
Origin—Langhirano, Italy
Producer—Pio Tosini

What reviewers say

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

Are these two the same prosciutto?
Yes. Both are Pio Tosini prosciutto from Langhirano, sliced, in a 3 oz pack, cured at least 600 days. The listings describe the same ham with different wording.
Which is better for a charcuterie board?
Either. The thin, sweet slice works on a board with melon, figs or bread. A 3 oz pack covers a small board for two or three people, so buy two packs for a crowd.
Which lasts longer after opening?
Both are fresh sliced ham with no stated shelf life beyond refrigeration. Product A says use within 3 days of opening. Treat B the same and wrap it tightly.
Is the longer cure worth stepping up to?
There is no step up here, since both are the same 600-day Pio Tosini ham. A long cure gives a sweeter, less salty slice than typical 12-to-18-month prosciutto.
Is it salty?
It is cured with salt only, at about 510 mg sodium per serving on product A. The long cure and even salt penetration keep it on the sweet side for prosciutto.
Can I cook with it?
Yes. Reviewers of product B use it cooked as well as raw. Add it to pizza or pasta at the end of cooking so it does not toughen.

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