Prosciutto di Parma, Whole Boneless Ham

Pigs of select breeds are raised according to the highest nutritional standards and then carefully selected. Salt and time are the only ingredients needed. In the traditional process, hams are cured for 400 days. At Pio Tosini, a curing time of over 20 months to create slow and even salt penetration, creating the sweetest hams of uniform, smooth texture. Each ham is then trimmed and de-boned by hand.