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Parma ham |
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Cod: 141
Maturing: minimum 13 months
Weight: 8,5/9.5 kg
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Bone-out Parma ham |
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Cod: 144
Maturing: minimum 13 months
Weight: 6.5/6.9 kg
Notes: vacuum packed
Characteristics: Skinned bone-out pressed prosciutto, ready for being sliced.
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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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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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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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Bone-out tied Parma ham prontafetta |
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Cod: 163
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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Half Parma ham |
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Cod: 137
Maturing: minimum 13 months
Weight: 3 kg
Notes: vacuum packed
Characteristics: Artisan preparation for delicatessen shops.
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Traditionally linked to the area of Parma since the 3rd century B.C., the time when the first salting and drying techniques were experimented on pork legs. It is characterised by a particularly mild and delicate taste. 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. Pork legs come exclusively from heavy pigs weighing at least 160 kg, bred in northern and central Italy.
