Ferrante Tosini founded the company in the early 1900’s and the same traditional methods are still used today where the process is made by hand. This sweet prosciutto acquires its incomparable taste and unforgettable aroma as it is aged in Langhirano, right in the heart of the production area, caressed by the sea breezes of the Mediterranean.
Unlike other “prosciuttifici” the windows of the old curing room are still opened according to the weather in order to cure the hams without using any air conditioning system. Great care is taken at each stage of production. First choice meats originating from swine of select breeds - Landrace or Duroc - and raised according to the highest nutritional standards are carefully selected. A few handfuls of sea salt from Sicily and plenty of time are the only ingredients added. Where the regular hams are cured for 400 days, at Pio Tosini a curing time of 24 months produces slow and even salt penetration, assuring the sweetest hams of uniform texture.