Prosciutto di Parma by Pio Tosini is a family owned operation that has been around for over 110 years! Two ingredients make up this simple yet delicious product: pork meat and sea salt. The ham is cured for over 20 months to achieve optimal texture and sweetness. The most critical element is the curing process which is simply an aging room with the windows open to allow for dry sea breezes that roll across the hills filled with chestnut and pine trees. I wish you could smell the curing room I was standing in….?. . . . . . . 6/13 #milkfarmlunch 1)PROSCIUTTO: Fontina Val d’Aosta, sun-dried tomatoes, basil, greens, balsamic vinegar, EVOO on baguette 2)SIGNATURE GRILLED CHEESE 3)MUFFALETTA on focaccia 4)CHORIZO PAMPLONA: spanish cheese, fried tomato sauce, cilantro, pickled peppers, herbed butter on baguette. COOKIES!

Prosciutto di Parma by Pio Tosini is a family owned operation that has been around for over 110 years! Two ingredients make up this simple yet delicious product: pork meat and sea salt. The ham is cured for over 20 months to achieve optimal texture and sweetness. The most critical element is the curing process which is simply an aging room with the windows open to allow for dry sea breezes that roll across the hills filled with chestnut and pine trees. I wish you could smell the curing room I was standing in....?. . . . . . . 6/13 1)PROSCIUTTO: Fontina Val d'Aosta, sun-dried tomatoes, basil, greens, balsamic vinegar, EVOO on baguette 2)SIGNATURE GRILLED CHEESE 3)MUFFALETTA on focaccia 4)CHORIZO PAMPLONA: spanish cheese, fried tomato sauce, cilantro, pickled peppers, herbed butter on baguette. COOKIES!