For some 120 years, the Tosini family have been producing prosciutto in the village of Langhirano. The business got its start back in 1905 when Ferrante, Pio's father, began slaughtering pigs and curing the pork in the back room of the family grocery store. Today, the torch of time-honored tradition and passion has passed on to his grandchildren, and the philosophy remains that of a family-run business: build on the experience gained over three generations, drawing on top-quality Italian pork and a production approach that's faithful to industry guidelines. Today Tosini aims to expand its presence on high-end foreign markets, thanks in part to the visibility of this historic brand.
