Parma DOP boneless ready to slice min 13 mon

Cured Ham Parma Dop


WEIGHT
7 kg
FORMAT
Deboned prontafetta. Vacuum
STAGIONATURA
Minimum 13 months
NOTES
From Pigs born and raised in Italy as the Disciplinary

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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