Prosciutto di Parma Pio Tosini Legato, 20 month cure - sliced

Pio Tosini is a family owned and run company that was founded in 1905. With a strong emphasis on quality, they are meticulous in their attention to detail - from inspecting the hams they receive and refusing ones that are not up to standard, to doing their own in-house trimming at the end of the curing process.

The Pio Tosini prosciutti we offer are aged on the bone for a minimum of 20 months (the mandatory minimum is 400 days) which means that they develop a wonderful flavor. If you've travelled much to Italy, you may have noticed the majority of prosciutto sold is a bit more rounded in appearance rather than the longer, pressed variety. This is because the "legato" style of pressing is the defacto standard for most delis. The meat offers a bit more tenderness and perhaps more importantly, even the larger legs fit perfectly on the slicer!

Visit our blog to read more about our visit to the Pio Tosini curing facility in 2011..