The art

of good taste

Once upon a time in a small town near Parma, there was a modest village shop, born of the passion of a man who loved his work and carried it out with kindness: Ferrante Tosini. Following Ferrante's premature death in the early 1920s, his young son Pio continued his father's dream, adding the production of a range of cured meats and later specialising only in prosciutto. Thanks to his dedication and his ability to anticipate demand with innovative ideas, the company became a pioneer in Langhirano for curing hams, and one of the first exporters of prosciutto to the neighbouring countries of France and Switzerland.

There's no need for explanations.

Prosciutto
like this
speaks for itself

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