The sweet ham of Langhirano, Italy acquires its incomparable taste and unforgettable aroma from the hills south of Parma, where the curing hams are exposed to the breezes of the Mediterranean Sea.

One of the most acclaimed prosciutto is made by Pio Tosini. The family was founded by Ferrante Tosini at the beginning of the 20th Century and developed by his son Pio for whom the company is named.

Great care is taken at each stage of production. Premium meats originating from select breeds are raised according to a traditional regimen. Whey from the famous Parmesan cheese is included in the diet of the pigs, which sets these hams apart from all other dry cured hams in the world.

Pio Tosin’s prosciutto di Parma is cured for over 500 days – a full 100 days longer than the traditional time. Unlike the Jamón Serrano and Jamón Ibérico of Spain, the outside surface of the ham is coated with lard. The process produces slow and even salt penetration, assuring sweet hams of uniform texture. (close)