Prosciutto di Parma

Principe Unveils New Snack Pack – D.O.P. Duo of Imported Excellence

May 26, 2020 Principe Foods

Principe launches a new-to-market “Double D.O.P. Snack Pack” with Prosciutto di Parma and Parmigiano Reggiano and featuring a never-before-seen pairing of truly Italian cured meat and cheese. …

Pio Tosini: the Art of Making Prosciutto di Parma

February 18, 2020 Leska Tomash, Roger's Collection

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. …

U.S. Celebrates the 30th Anniversary of the Return of Prosciutto di Parma

October 25, 2019 Sandra Ramani, La Cucina Italiana

For all of the 1970s and most of the 1980s, U.S.-based fans of real Italian Prosciutto di Parma were out of luck. Due to a ban on the importing of the cured meat, diners had to instead make do with prosciutto that was made in the United States from American hogs, then hung to dry in warehouses in states like Virginia and Missouri. …

Prosciutto di Parma Sales Continue To Rise

May 17, 2019 Consorzio del Prosciutto di Parma

The U.S. continues to be the top export market for Prosciutto di Parma, growing 4% in 2018, led by an 8% growth in pre-sliced sales. Over the past 20 years, U.S. exports have grown over 350% to nearly 600,000 hams in 2018. …