For over 110 years, the Tosini family has cured legs of prosciutto in the small town of Langhirano in Emilia Romagna, Italy. Pio Tosini uses less salt in their curing process than many prosciutto producers which means, in order to achieve sweetness, the ham must cure for a longer period– 20 months, to be exact. This is almost seven months longer than most other Proscuitto. It cures bathed by dry sea breezes rolling across the hills, and the chestnut and pine forests of Langhirano and into the open windows of the curing house.
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