Pio Tosini Boneless Prosciutto di Parma, 15 lb. clearance a curing time of around

a curing time of around 20 months creates slow and even salt penetration

home entertainers

or to be enjoyed as a snack

The word "rustico" means "unrefined" in Italian

Pio Tosini Boneless Prosciutto di Parma, 15 lb. clearance a curing time of aroundThis Boneless Prosciutto is dry cured for over 500 days Sea salt, air, and time make this prosciutto a truly gourmet food. Enjoy thin slices of this high quality prosciutto on a charcuterie board. Pio Tosini Boneless Prosciutto di Parma comes from swine of select breeds and raised according to the highest nutritional standards are carefully selected. Salt and time are the only ingredients used in this traditional aging process. Hams are usually cured