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Bone-out Parma ham, PDO Parma ham made in Italy
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Bone-out Parma ham
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Cod: 142
Maturing: minimum 13 months (upon request 16 months)
Weight: 7/7.9 kg
Notes: vacuum packed
Characteristics: Skinned bone-out pressed prosciutto, ready for being sliced.
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 meat of pig, italian meat, meat come from heavy pigs, selected meat, vacuum packed, Emilia Romagna, ready for being sliced, delicate flavour, mild flavour, it does not contain gluten, it does not contain lactose, Northern Italy, dry-cured ham, district of Parma, salt, dry cured salumi, matured salumi, skinned, maturing minimum 13 months, bone-out
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« Bone-out Parma ham | Prosciutto crudo di Parma disossato »
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