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Mrke: Pio Tosini
Pio Tosini is a company founded in Langhirano in 1905 by Ferrante Tosini then developed and made modern by his son Pio starting in the 1930s.
Sweet Prosciutto di Parma cannot be made just anywhere. It acquires its incomparable flavor and unique fragrance only among the hills of a particular area in the Province of Parma.
So it is no coincidence that Pio Tosini, one of the most traditional and well-known producers of Prosciutto di Parma, was founded and has been operating, for over a century, in Langhirano, the heart of the typical production area.
Prosciutto tre acande 18 months has a soft, fresh texture and has meat that is still very pink but marked by an already sweet flavor.
The 18-month Pio Tosini has a really good balance, and despite its freshness it does not err on the side of excessive salty flavor.
Pio Tosini is a company founded in Langhirano in 1905 by Ferrante Tosini then developed and made modern by his son Pio starting in the 1930s.
Sweet Prosciutto di Parma cannot be made just anywhere. It acquires its incomparable flavor and unique fragrance only among the hills of a particular area in the Province of Parma.
So it is no coincidence that Pio Tosini, one of the most traditional and well-known producers of Prosciutto di Parma, was founded and has been operating, for over a century, in Langhirano, the heart of the typical production area.
Prosciutto tre acande 18 months has a soft, fresh texture and has meat that is still very pink but marked by an already sweet flavor.
The 18-month Pio Tosini has a really good balance, and despite its freshness it does not err on the side of excessive salty flavor.
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