Pio Tosini’s boneless Prosciutto di Parma is a premium Italian dry-cured ham crafted in the renowned hills of Langhirano, where ideal climate conditions and Mediterranean breezes contribute to its distinctive flavor. This 14-pound boneless format offers the same traditional quality as whole bone-in hams, with added convenience for slicing and service.
Cured for over 500 days, the ham develops a refined, well-balanced profile with a smooth, tender texture and delicate sweetness. The extended curing allows for slow, even salt penetration, resulting in a uniform flavor that is rich yet elegant, with subtle savory depth and a clean finish.
Meticulously hand-trimmed and produced from carefully selected pigs, this Prosciutto di Parma reflects Pio Tosini’s century-long commitment to craftsmanship and authenticity. Bearing the official Consorzio seal, it is ideal for charcuterie boards, slicing for sandwiches, or incorporating into refined dishes where its quality can shine.
Ingredients: Pork leg, salt.
Nutritional information coming soon