Description
a curing time of around 20 months creates slow and even salt penetration
The word "rustico" means "unrefined" in Italian
the company has also been producing Gran Culi
Castelvetrano Olives Or PITTED Castelvetrano – Bright green olives with a light crisp bite that’s very flavorful
home entertainers
Pio Tosini Boneless Prosciutto di Parma, 15 lb. clearance a curing time of aroundThis 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
Exchange/Return Notes
- We offer a 30-day return/exchange service after receiving.
- Final sale items are not eligible for returns or exchanges.
- To process your return/exchange, please contact us at [email protected]
- Please click here for more details>>> Return & Exchange Policy
