Diced Pio Tosini Prosciutto di Parma

Producer: Pio Tosini Origin: Parma, Italy

This sweet ham is cured in the town of Langhirano, Italy, by the family-owned and operated Pio Tosini company, who is one of the most credible and sought-after producers of Prosciutto di Parma and has been in operation for over 80 years.

There are only four ingredients that go into this ham: Italian pigs, salt, air and time. At Pio Tosini, a minimum curing time of 600 days (more than 200 days longer than typical prosciutto production) allows for slow and even salt penetration, assuring the sweetness of the hams. Each ham is trimmed, deboned by hand and personally selected.

This product is the result of saving uneven sections of prosciutto legs after slicing. Unlike sliced prosciutto, the diced product is intended for cooking, adding concentrated flavors to any dish.

• Diced Pio Tosini Prosciutto di Parma Sell Sheet