Pio Tosini Boneless Prosciutto di Parma, 15 lb. clearance apricot kernels (20%)

apricot kernels (20%)

or to be enjoyed as a snack

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

Alternatively

the company has also been producing Gran Culi

Pio Tosini Boneless Prosciutto di Parma, 15 lb. clearance apricot kernels (20%)This 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