Visit Tony’s on Dry Creek Road in Centennial on March 10th from 11am – 3pm for a lesson on the finest Italian Prosciutto you can buy in Colorado! We’ll be serving up delicious samples of this fine Italian aged ham and sending you home with tips, tricks, and recipes on how to properly enjoy your prosciutto.
While other supermarket prosciutto may be aged in just 200 days, Tony’s only imports 600 Day Aged Prosciutto di Parma, ensuring the highest quality complex flavor and buttery texture. All Prosciutto di Parma must be aged a minimum of 400 days to meet quality standards.
Prosciutto di Parma is 100% natural, preservative-free, and gluten-free. The only ingredients used to produce this ham are sea salt, air and time. It’s thatsimple.
Prosciutto di Parma is also 100% Italian; it can only be produced in Parma, Italy using pigs born and raised on approved farms in North-Central Italy. The flavor of Prosciutto di Parma is a distinct reflection of the quality of pigs and the region. Hams without the iconic PDO Certification lack specific rules that guarantee origin or breed.
The Parma Crown is the Consorzio’s promise that:
• Your ham is authentic Prosciutto di Parma, made by
authorized producers in respect of traditional methods
• Strict standards govern its pigs’ breed, age, weight and diet
• Absolutely no hormones, additives nor preservatives are added
Visit Tony’s on Happy Canyon Road in Castle Pines on March 24th from 11am – 3pm for a lesson on the finest Italian Prosciutto you can buy in Colorado! We’ll be serving up delicious samples of this fine Italian aged ham and sending you home with tips, tricks, and recipes on how to properly enjoy your prosciutto.
While other supermarket prosciutto may be aged in just 200 days, Tony’s only imports 600 Day Aged Prosciutto di Parma, ensuring the highest quality complex flavor and buttery texture. All Prosciutto di Parma must be aged a minimum of 400 days to meet quality standards.
Prosciutto di Parma is 100% natural, preservative-free, and gluten-free. The only ingredients used to produce this ham are sea salt, air and time. It’s thatsimple.
Prosciutto di Parma is also 100% Italian; it can only be produced in Parma, Italy using pigs born and raised on approved farms in North-Central Italy. The flavor of Prosciutto di Parma is a distinct reflection of the quality of pigs and the region. Hams without the iconic PDO Certification lack specific rules that guarantee origin or breed.
The Parma Crown is the Consorzio’s promise that:
• Your ham is authentic Prosciutto di Parma, made by
authorized producers in respect of traditional methods
• Strict standards govern its pigs’ breed, age, weight and diet
• Absolutely no hormones, additives nor preservatives are added
Visit Tony’s on Bowles Ave. in Littleton on April 7th from 11am – 3pm for a lesson on the finest Italian Prosciutto you can buy in Colorado! We’ll be serving up delicious samples of this fine Italian aged ham and sending you home with tips, tricks, and recipes on how to properly enjoy your prosciutto.
While other supermarket prosciutto may be aged in just 200 days, Tony’s only imports 600 Day Aged Prosciutto di Parma, ensuring the highest quality complex flavor and buttery texture. All Prosciutto di Parma must be aged a minimum of 400 days to meet quality standards.
Prosciutto di Parma is 100% natural, preservative-free, and gluten-free. The only ingredients used to produce this ham are sea salt, air and time. It’s thatsimple.
Prosciutto di Parma is also 100% Italian; it can only be produced in Parma, Italy using pigs born and raised on approved farms in North-Central Italy. The flavor of Prosciutto di Parma is a distinct reflection of the quality of pigs and the region. Hams without the iconic PDO Certification lack specific rules that guarantee origin or breed.
The Parma Crown is the Consorzio’s promise that:
• Your ham is authentic Prosciutto di Parma, made by
authorized producers in respect of traditional methods
• Strict standards govern its pigs’ breed, age, weight and diet
• Absolutely no hormones, additives nor preservatives are added
Visit Tony’s on Dry Creek Road in Centennial on April 14th from 11am – 3pm for a lesson on the finest Italian Prosciutto you can buy in Colorado! We’ll be serving up delicious samples of this fine Italian aged ham and sending you home with tips, tricks, and recipes on how to properly enjoy your prosciutto.
While other supermarket prosciutto may be aged in just 200 days, Tony’s only imports 600 Day Aged Prosciutto di Parma, ensuring the highest quality complex flavor and buttery texture. All Prosciutto di Parma must be aged a minimum of 400 days to meet quality standards.
Prosciutto di Parma is 100% natural, preservative-free, and gluten-free. The only ingredients used to produce this ham are sea salt, air and time. It’s thatsimple.
Prosciutto di Parma is also 100% Italian; it can only be produced in Parma, Italy using pigs born and raised on approved farms in North-Central Italy. The flavor of Prosciutto di Parma is a distinct reflection of the quality of pigs and the region. Hams without the iconic PDO Certification lack specific rules that guarantee origin or breed.
The Parma Crown is the Consorzio’s promise that:
• Your ham is authentic Prosciutto di Parma, made by
authorized producers in respect of traditional methods
• Strict standards govern its pigs’ breed, age, weight and diet
• Absolutely no hormones, additives nor preservatives are added
Visit Tony’s on Happy Canyon Road in Castle Pines on April 21st from 11am – 3pm for a lesson on the finest Italian Prosciutto you can buy in Colorado! We’ll be serving up delicious samples of this fine Italian aged ham and sending you home with tips, tricks, and recipes on how to properly enjoy your prosciutto.
While other supermarket prosciutto may be aged in just 200 days, Tony’s only imports 600 Day Aged Prosciutto di Parma, ensuring the highest quality complex flavor and buttery texture. All Prosciutto di Parma must be aged a minimum of 400 days to meet quality standards.
Prosciutto di Parma is 100% natural, preservative-free, and gluten-free. The only ingredients used to produce this ham are sea salt, air and time. It’s thatsimple.
Prosciutto di Parma is also 100% Italian; it can only be produced in Parma, Italy using pigs born and raised on approved farms in North-Central Italy. The flavor of Prosciutto di Parma is a distinct reflection of the quality of pigs and the region. Hams without the iconic PDO Certification lack specific rules that guarantee origin or breed.
The Parma Crown is the Consorzio’s promise that:
• Your ham is authentic Prosciutto di Parma, made by
authorized producers in respect of traditional methods
• Strict standards govern its pigs’ breed, age, weight and diet
• Absolutely no hormones, additives nor preservatives are added
Visit Tony’s on Bowles Avenue in Littleton on April 28th from 11am – 3pm for a lesson on the finest Italian Prosciutto you can buy in Colorado! We’ll be serving up delicious samples of this fine Italian aged ham and sending you home with tips, tricks, and recipes on how to properly enjoy your prosciutto.
While other supermarket prosciutto may be aged in just 200 days, Tony’s only imports 600 Day Aged Prosciutto di Parma, ensuring the highest quality complex flavor and buttery texture. All Prosciutto di Parma must be aged a minimum of 400 days to meet quality standards.
Prosciutto di Parma is 100% natural, preservative-free, and gluten-free. The only ingredients used to produce this ham are sea salt, air and time. It’s thatsimple.
Prosciutto di Parma is also 100% Italian; it can only be produced in Parma, Italy using pigs born and raised on approved farms in North-Central Italy. The flavor of Prosciutto di Parma is a distinct reflection of the quality of pigs and the region. Hams without the iconic PDO Certification lack specific rules that guarantee origin or breed.
The Parma Crown is the Consorzio’s promise that:
• Your ham is authentic Prosciutto di Parma, made by
authorized producers in respect of traditional methods
• Strict standards govern its pigs’ breed, age, weight and diet
• Absolutely no hormones, additives nor preservatives are added
Stay tuned for more details on our 40th Anniversary Celebration in June 2018!
