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Pio Tosini is a Prosciutto di Parma from Langhirano, Italy, cured by the Tosini family for over 110 years. It uses less salt than many producers and cures for 20 months, roughly seven months longer than most prosciutto, to reach sweetness without heavy salting. That longer, low-salt cure suits people who eat prosciutto on its own or with minimal accompaniment and want a milder, sweeter slice. Against mass-market prosciutto, which often cures around 12 to 14 months with more salt, it trades a higher cost and shorter shelf life after slicing for more delicate flavor and a softer texture.
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Owners and specialty-food reviewers describe Pio Tosini as a sweet, delicate prosciutto with restrained salt and a silky texture. They often note it is best eaten plain or with minimal pairing so the cure shows through.
This is prosciutto di Parma from Pio Tosini. The Tosini family has cured legs of prosciutto for over 110 years in the small town of Langhirano in Emilia Romagna, Italy.
The curing process uses less salt than many prosciutto producers use. To develop sweetness, the ham cures for a longer period: 20 months, which is almost seven months longer than most other prosciutto.
It cures in a curing house with open windows. Dry sea breezes roll across the hills and through the chestnut and pine forests of Langhirano and into the house.
