Proscuitto di Parma Pickles

Proscuitto di Parma PicklesFor over 110 years, the Tosini family has cured legs of prosciutto in the small town of Langhirano in Emilia Romagna, Italy. Pio Tosini uses less salt in their curing process than many prosciutto producers which means, in order to achieve sweetness, the ham must cure for a longer period 20 months, to be exact. This is almost seven months longer than most other Proscuitto. It cures bathed by dry sea breezes rolling across the hills, and the chestnut

A subdued goaty tang on the finish makes the cheese more approachable

which include using raw milk

The flavors are milky

Alpha Tolman was a pioneering dairy farmer in Greensboro

so this box features the spruce-wrapped delight called Harbison

Age: 14-18 months

green olive

with notes of toasted bread and butter

This grazing ensures the milk produced is full of that flavor

1 Sabadi Chocolate Bar

Our fondue lovers' gift box has a bag of our house-made fondue blend

of firm cheese