Prosciutto di Parma cannot be made everywhere, it acquires its incomparable flavour and its unique fragrance only in the hills of a particular area of the c. As one of the most traditional and well-known producers of Parma Ham, PIO TOSINI has been operating for over a century in Langhirano, the heart of the typical production area. Made from pigs born, reared and slaughtered in central-northern Italy, this flavourful Parma Ham is ideal as part of an antipasti board with bread and fresh fruit.

Keep refrigerated

*Photo for reference only.