Proscuitto di Parma

Producer: Pio Tosini Origin: Parma, Italy

This sweet ham, cured in the town of Langhirano, bears the honorable mark of the Consorzio del Prosciutto di Parma signifying its exceptional quality and rigorous curing processes. The 4th generation family-owned and operated Pio Tosini company has become 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 and they are Italian pigs, salt, air and time. At Pio Tosini, a curing time of over 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. Pio Tosini is known for remaining true to the quality and authenticity of the curing tradition. According to the high standards maintained by the Consorzio del Prosciutto di Parma, salt is the only preservative used in the processing method. Lesser quality cured hams, that do not carry the prestigious mark of the Consorzio, are cured with chemicals (such as nitrates and nitrites).


Large White, Landrance, and Duroc Italian pigs

Flavor Profile

Pio Tosini’s standard cure is 500 days, 100 days longer than required by the Consorzio. This extra aging time allows them to use less salt in the curing process and produces a sweeter tasting ham.

Recommended Uses

Slice as thin as possible and enjoy the sweet and delicate flavor as a course by itself, on a baquette, or as the star on a charcuterie plate.

Proscuitto di Parma Image
  • Proscuitto di Parma Image
  • 50080-primary.jpg Image
  • meat Image
  • legatoSQ Image

Certified: CPP, DOP

Item No.SizePackWeight
R5006020 mo. Pressato Boneless1 Leg/case15 lb
R5006520 mo. Legato Boneless1 Leg/case17 lb
R5008020 mo. Bone In1 Leg/case20 lb


Pork meat, Italian Sea Salt, air, time.

2012: Ranked among 10 Best Prosciutto di Parma by Slow Food Italy