Description
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 de facto standard for most delis. The meat offers a bit more tenderness and perhaps more importantly even, the larger legs fit perfectly on the slicer!
More Information
- Cut Format
- Sliced
- Country of Manufacture
- Italy
- Country of Origin
- Italy
- Product Region
- Emilia-Romagna
Pio Tosini
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