Imported from Langhirano, Italy, Pio Tosini has been curing proscuitto in the Parma region since 1905. Now operated by the 4th generation of the Tosini family, each leg is hand selected and carefully prepare by hand, in house every step of the way. Only 4 ingredients ham, salt, air, and time - 600 day cure. Named one of top ten Proscuitto di Parma DOP. 1/2lb sliced thin.
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