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.

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