There’s prosciutto – and then there’s prosciutto that’s worth slowing down for.
In the hills of Parma, Italy, where air, altitude, and time all matter, true Prosciutto di Parma is made the same way it has been for generations. Just pork, sea salt, air, and patience. Nothing else.
At Tony’s, we source our prosciutto directly from the San Nicola family, a producer rooted in the Tuscan-Emilian Apennines. It’s a relationship built on trust, quality, and firsthand experience. Our CEO, Daniel J. Rossaci has stood in those curing rooms, surrounded by rows of aging hams, seeing the process up close.
What Makes 600 Days Different
By law, Prosciutto di Parma must age at least 14 months. Ours goes far beyond that.
At 600 days, something changes.
The texture becomes softer and more delicate. The flavor deepens into something richer – nutty, slightly sweet, with subtle notes that echo Parmigiano Reggiano.
It’s not just salt and time anymore. It’s transformation.
Each leg is stamped with the Parma Crown, a D.O.P. certification that guarantees it was produced in the Parma region and meets strict standards for authenticity.
And because it’s aged this long, it’s meant to be experienced simply. Thin slices. Freshly cut. Letting the flavor speak on its own.
Why Fresh Slicing Matters
600-day prosciutto is delicate. Once sliced, it begins to change quickly.
That’s why how it’s cut matters just as much as how it’s made.
Sliced paper-thin, almost translucent, each piece should melt on the palate. Too thick, and you lose that texture. Too early, and you lose the moment.
It’s a product that rewards precision and attention.
How to Enjoy It
Caprese Salad – a perfect pairing for Prosciutto di Parma.
The best pairings don’t compete. They support.
Fresh mozzarella. Ripe tomatoes. Warm bread. A drizzle of olive oil. Maybe melon or figs.
Simple ingredients that let the prosciutto stay at the center.
Try our Asparagus and Prosciutto Recipe.
Experience It at the Prosciutto Roadshow
This summer, we’re bringing that experience into the store.
Our Prosciutto Roadshow is a live, in-store tasting where you can watch 600-day aged prosciutto sliced fresh, sample it alongside Parmigiano Reggiano, olive oil, and bread, and see exactly what makes it different.
It’s not just a sample. It’s the full picture.
2026 Event Details
Event Times:
Fridays | 12PM – 4PM
Thursdays | 10AM – 4 PM
Dry Creek
May 1–2
May 22–23
June 12–13
July 3–4
July 24–25
August 14–15
September 4–5
Bowles Village
May 8–9
May 29–30
June 19–20
July 10–11
July 31–August 1
August 21–22
September 11–12
Castle Pines
May 15–16
June 5–6
June 26–27
July 17–18
August 7–8
August 28–29
September 18–19
If you’ve never had prosciutto sliced this fresh, you’ll taste the difference right away.
And if you have, this is your chance to experience it the way it’s meant to be.