Pio Tosini Prosciutto Italy
Pio Tosini's sweet ham is prepared and cured in the town of Langhirano, Italy by using simple ingredients of Italian pigs, salt, air, and time. They are air-cured for a minimum of 600 days allowing the salt to penetrate evenly. Then they are deboned and sliced to perfection. Enjoy on charcuterie boards, on top of pizzas and salads.
Pio Tosini's sweet ham is prepared and cured in the town of Langhirano, Italy by using simple ingredients of Italian pigs, salt, air, and time. They are air-cured for a minimum of 600 days allowing the salt to penetrate evenly. Then they are deboned and sliced to perfection. Enjoy on charcuterie boards, on top of pizzas and salads.
Pio Tosini's sweet ham is prepared and cured in the town of Langhirano, Italy by using simple ingredients of Italian pigs, salt, air, and time. They are air-cured for a minimum of 600 days allowing the salt to penetrate evenly. Then they are deboned and sliced to perfection. Enjoy on charcuterie boards, on top of pizzas and salads.
