Pio Tosini Prosciutto di Parma DOP Behind the Scenes: “Quality doesn’t just happen” скачать в хорошем качестве

Pio Tosini Prosciutto di Parma DOP Behind the Scenes: “Quality doesn’t just happen”

As in past eras, it is the human hand that makes the magic of Pio Tosini’s prosciutto di parma. Even with the aid of modern technology, at Pio Tosini, the human hand does the work every step of the way: trimming, salting, sugnatura (covering the surface with softened lard and salt) and the deboning—on demand—the final product. Each ham is branded with the Tre Giande (three acorns) trademark harkening to ancient times when acorns were a favorite foraged food of pigs. The history of curing pork meat dates back to the Roman times. Over the centuries, Italians have penned in their pigs due to the small size of the plots of land. But these pigs were, and Pio Tosini pigs are today, fed an ingredient crucial to prosciutto di parma—whey discarded from the production of the region’s parmigiano reggiano cheese.