Pio Tosini

The roots of Pio Tosini Industria Prosciutti company run deep and date back to the beginning of the last century (1905) in the heart of Langhirano, northern Italy, where Ferrante Tosini (Pio Tosini’s father) started his business slaughtering pigs and curing his own cuts of pork meat in the back room of his family’s grocery store then selling them wholesale to local dealers. After World War I he was soon assisted by his young son Pio and together they gradually improved their business, experimenting with new processing techniques and curing methods. Pio Tosini recalled the early days when he would fill his fiat with foodstuffs from his family’s store, then drive up into the hills of the Appennines Range to sell his goods to customers coming from the nearby regions.

The Thirties marked the transition of the company from founder Ferrante Tosini to his son Pio, who had developed experience in the curing and ageing of prosciutto. In the early Fifties the company was ready to expand the business. Pio, after carefully searched for the right place to build a new curing facility, found a stretch of land on the edge of town, along the riverside, where the mountain breezes blow gently all through the year. This new building was cutting edge for the time with stone walls, and wooden racks, which helped creating a perfect environment for the natural air-curing of flavourful /prosciutto/. This same building is used today. In the mid 60’s two refrigerated rooms and an independent de-boning facility were added.

The constant respect of hygenic regulations in each step of the process has allowed the company to obtain the necessary permits to export to the U.S.A., Japan, Canada, China.

Today Pio Tosini is still a family company, where Pio’s son in law and nephews carry on their family’s century old tradition and passion for uncompromising quality producing only Prosciutto di Parma. The overall annual production is around 90.000 hams.