Widely acknowledged to be one of the best Prosciuttos in the market, this ham is truly a delicacy. While most prosciutto hams must age for at least 400 days, Pio Tosini goes the extra mile and ages theirs 500. Born in Langhirano, a beautiful Italian mountain town about 20 kms East of Parma, Pio Tosini prosciutto has nothing to envy it's neighbour. Hand salted twice, and carefully hand-squeezed to remove all the blood, all that remains is a pure ham, left to rest for six months before hung to cure from wooden wooden beams. The final product is stamped with the number of the farmer who bred the pigs and the curer, and each ham can be traced back to origin. The resulting ham is sweet and, in our opinion, one of the best we've ever tasted. Sold whole, on the bone.
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