Prosciutto di Parma is undoubtedly the seasoned product which most represents the heart of italian delicatessen. In fact it has always recorded high levels of development and quality, so to deserve the POD mark (Protected designation of origin) from the Italian Government that protects and safeguards the provenance and origin of a product, in such a way that its characteristics are essentially or exclusively traced back to a specific geographic zone of origin. It is produced with thighs of pork from breeding and slaughterhouses strictly selected. The salting particularly fine and the slow seasoning process in natural cellars produce a delicious product that tickle the palate. It is sold with a seasoning process of 16, 18, 20, 24 months ad it is available in different size: entire bone-on, entire deboned “addobbo”(so ready for slicer) and deboned pressed (for whom needs a compact slice)

INGREDIENTI

carne di suino, sale.