Proscuitto di Parma

Pio Tossini


For over 110 years, the Tosini family has cured legs of prosciutto in the small town of Langhirano in Emilia Romagna, Italy. Pio Tosini uses less salt in their curing process than many prosciutto producers which means, in order to achieve sweetness, the ham must cure for a longer period– 20 months, to be exact. This is almost seven months longer than most other Proscuitto. It cures bathed by dry sea breezes rolling across the hills, and the chestnut and pine forests of Langhirano and into the open windows of the curing house.

We only ship orders Monday-Wednesday to ensure your order arrives before the weekend.

Orders placed Wednesday-Sunday will ship the next Monday.

Because our products are perishable, all orders are shipped so they arrive within 1-3 days.

We require 24 hours to receive and process orders, as we cut, wrap, pack, and ship directly from our shops to your front door.

During December and other peak periods, we may require several days to process and deliver your order and will inform you of any unusual delays.

To view our full Shipping policy please click here

Our online ordering system is available seven days a week, and we offer pickup at both our locations Monday-Saturday 10:30am-5:30pm

Please note we are closed on Sundays and most holidays.

All orders online and by phone require at least one-hour processing time and at high peak times this may be extended. We are unable to provide drive-up service. Please place orders in advance.

To view our full policy please click here