Looking Back at the Parma Farmhouse Dinner

March 24, 2016 By EJ Olsen

This past Tuesday, Zingerman’s Roadhouse was very pleased to welcome Giovanni Bianchi of world-renowned Pio Tosini Prosciutto di Parma. Executive Chef Alex Young and Giovanni collaborated on a menu that highlighted the complex flavors of this wonderful ham.The Prosciutto, cured in the town of Langhirano, Italy, bears the honorable mark of the Consorzio del Prosciutto di Parma signifying its exceptional quality and rigorous curing processes. The family-owned and operated Pio Tosini company has become one of the most credible and sought-after producers of Prosciutto di Parma and has been in operation for over 80 years.

There are only four ingredients that go into this ham: Italian pigs, salt, air, and time. At Pio Tosini, a curing time of over 500 days (more than 100 days longer than typical prosciutto production) allows for slow and even salt penetration, assuring the sweetness of the hams. Each ham is trimmed, deboned by hand and personally selected. As we say at Zingerman’s, you really can taste the difference!