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This is a boneless, pressed whole-muscle Prosciutto di Parma from Pio Tosini, a family producer in Langhirano curing ham for over 80 years. It is aged 660 days, roughly 260 days longer than standard Parma ham, using only pork, salt, air and time. The longer cure gives a sweeter, rounder flavor than younger supermarket prosciutto, and the hand-trimmed boneless form slices easily. It suits people who serve cured ham often and want a DOP-certified piece rather than thin pre-sliced packs.
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Lowest price we've seen: $349.00 on Nov 12 at Amazon. Tracked across 1 store since Nov 12.
Pio Tosini's Prosciutto di Parma DOP is cured in Langhirano, Italy, and carries the mark of the Consorzio del Prosciutto di Parma. This boneless, pressed ham is aged for 22 months, or 660 days. That is 260 days longer than standard.
It is made with four ingredients: Italian pigs, salt, air, and time. Each ham is hand-trimmed, deboned, and selected with care. The aging gives it a sweet, balanced flavor.
Pio Tosini is a family-owned producer that has practiced its craft for over 80 years.
