Pio Tosini: The Art of Making Prosciutto di Parma Image

Pio Tosini: The Art of Making Prosciutto di Parma

“Quality doesn’t just happen. It is always the result of smart choices.” – Pio Tosini Written by Leska Tomash – 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…