Almost everyone in the United States has heard of and tasted Prosciutto di Parma or Prosciutto di San Daniele, two of Italy's most famous Prosciutti. Yet many people are unaware of the existence of Prosciutto Cotto, which is originates in Emilia-Romagna and Lombardy regions of Italy. Unlike the Prosciutto commonly known in the United States, this version is boiled instead of cured hence the name “cotto” meaning cooked. Prosciutto Cotto is made using the hog's hind leg and cooked with select herbs and spices mixed in with the meat. This type of Prosciutto is good by itself in cold cut platters, or as the essential ingredient to your perfect ham and cheese panini.

All Todaro deli items are sliced to order and are sold in 1 lb increments.