Pio Tosini: the Art of Making Prosciutto di Parma

For over 110 years, the Tosini family has cured legs of prosciutto in the small town of Langhirano in Emilia Romagna, Italy. It all began with Pio’s father, Ferrante Tosini, who slaughtered pigs and cured the meat in the back room of the family’s grocery store.