Prosciutto Crudo di Parma DOP with bone 10 kg c.a.
Meticulous expertise begins with salting, which is done strictly by hand, and continues right up to the final quality control, verifying every stage and putting the seal of approval on every individual item. Our strength lies in the combination of traditional expertise and the most advanced food production technologies. It is the fusion of these two elements which breathes life into our product: mild to the taste, cured just the right amount, iridescent red colour and the guarantee of quality assured by the most rigorous food safety standards.
The Prosciutto Crudo di Parma D.O.P. is a typical Italian cold cut made from selected pork thighs. The thighs rest for 24 hours in dedicated cooling cells. Then the meat is salted: while the pork rind is salted with humid salt, the lean meat is covered with dry salt. Again, the thigh rests for a period that goes from 60 to 80 days, in order for the salt to penetrate homogeneously. After this period, the thigh is washed with warm water, air-dried and hung. It is then covered with soil, a mixture of pork fat, salt and pepper, to soften the surface layers and left to age for 18 months.
Ingredients: Swine thigh, salt.
Average nutritional values per 100g of product:
Energy value 619 KJ - 148 Kcal - Fat 4,5 g - Protein 27 g; Salt 5,7 g. Store at <10 ° C GLUTEN-FREE AND LACTOSE-FREE