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Bone-out Parma ham prontafetta, PDO Parma ham made in Italy
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Bone-out Parma ham prontafetta
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Cod: 162
Maturing: minimum 13 months
Weight: minimum 7 kg
Notes: vacuum packed
Characteristics: Slice-ready non-pressed, bone-out and with twine tied by hand.
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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, 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
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« Prosciutto crudo di Parma disossato legato | Bone-out tied Parma ham prontafetta »
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