Pio Tosini Boneless Prosciutto di Parma, 15 lb. clearance or to be enjoyed as

or to be enjoyed as a snack

apricot kernels (20%)

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

Seasoned with red pepper

Alternatively

Pio Tosini Boneless Prosciutto di Parma, 15 lb. clearance or to be enjoyed asThis 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