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Bone-out tied Parma ham, PDO Parma ham made in Italy
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Bone-out tied Parma ham
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Cod: 143
Maturing: minimum 13 months (upon request 16 months)
Weight: 7/8 kg
Notes: vacuum packed
Characteristics: Artisan preparation for delicatessen shops.
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 meat of pig, italian meat, meat come from heavy pigs, selected meat, vacuum packed, pork leg, bone-out, Emilia Romagna, ready for being sliced, delicate flavour, mild flavour, artisan preparation, it does not contain gluten, it does not contain lactose, dry-cured ham, district of Parma, salt, dry cured salumi, matured salumi, maturing minimum 13 months
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