Parma DOP boneless tied minimum 13 mon

Cured Ham Parma Dop


WEIGHT
7 kg - 8 kg
FORMAT
Deboned tied. Vacuum
STAGIONATURA
Minimum 13 months. Also available in 16 months
NOTE
From Pigs born and bred in Italy

The prosciuttos bearing the Parma mark are matured in the Levoni plant in Lesignano de’ Bagni, near Langhirano, and comply with the strict standards of the production regulation.

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