Prosciutto Clamp
Stainless steel clamp with heavy, solid wood platform. It positions the whole prosciutto for proper slicing.
| Item No. | Pack | Weight |
|---|---|---|
| R5999 | 1/case | 8 lb |
-
Pio Tosini: Our Interview with Giovanni Bianchi “The company is 115 years old and sometimes you literally feel the weight, the call, and the challenge of those who ran the company before us,” says Giovanni Bianchi, grandson to Pio Tosini, who currently runs the family business along with his cousin, also grandson to Pio, Nicola Tosini. Recently, Giovanni and I conducted an…
-
Pio Tosini: The Art of Making Prosciutto di Parma “Quality doesn’t just happen. It is always the result of smart choices.” – Pio Tosini For over 110 years, the Tosini family has cured legs of prosciutto in the small town of Langhirano in Emilia Romagna, Italy. It all began with Pio’s father, Ferrante Tosini, who slaughtered pigs and cured the meat in the back…