Pio Tosini Sliced Prosciutto di Parma, Italy [3 oz.]
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Pio Tosini Prosciutto di Parma, pre-sliced 3oz
The roots of the Pio Tosini company run deep and date back to the beginning of the last century (1905) in the heart of northern Italy, where Ferrante Tosini (Pio Tosinis father) started his business slaughtering pigs and curing his own cuts of pork meat in the back room of the familys grocery store. After World War I, he was assisted by his young son Pio and together they gradually improved the business, experimenting with new processing techniques and curing methods.
Today, Pio Tosini is still a family company, where Pios son-in-law and nephew carry on their familys century old tradition and passion.
This sweet ham is cured in the town of Langhirano, Italy, by the family-owned and operated Pio Tosini company, who is one of the most credible and sought-after producers of Prosciutto di Parma and has been in operation for over 80 years. There are only four ingredients that go into this ham: Italian pigs, salt, air and time. At Pio Tosini, a minimum curing time of 600 days (more than 200 days longer than typical prosciutto production) allows for slow and even salt penetration, assuring the sweetness of the hams. Each ham is trimmed, deboned by hand and personally selected. We have then sliced it to perfection for individual use. Pio Tosini is known for remaining true to the quality and authenticity of the curing tradition.
FOOD ITEMS are available for PICKUP only. Does not ship.
Pio Tosini Prosciutto di Parma, pre-sliced 3oz
The roots of the Pio Tosini company run deep and date back to the beginning of the last century (1905) in the heart of northern Italy, where Ferrante Tosini (Pio Tosinis father) started his business slaughtering pigs and curing his own cuts of pork meat in the back room of the familys grocery store. After World War I, he was assisted by his young son Pio and together they gradually improved the business, experimenting with new processing techniques and curing methods.
Today, Pio Tosini is still a family company, where Pios son-in-law and nephew carry on their familys century old tradition and passion.
This sweet ham is cured in the town of Langhirano, Italy, by the family-owned and operated Pio Tosini company, who is one of the most credible and sought-after producers of Prosciutto di Parma and has been in operation for over 80 years. There are only four ingredients that go into this ham: Italian pigs, salt, air and time. At Pio Tosini, a minimum curing time of 600 days (more than 200 days longer than typical prosciutto production) allows for slow and even salt penetration, assuring the sweetness of the hams. Each ham is trimmed, deboned by hand and personally selected. We have then sliced it to perfection for individual use. Pio Tosini is known for remaining true to the quality and authenticity of the curing tradition.
FOOD ITEMS are available for PICKUP only. Does not ship.