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Prosciutto di Parma

Dry-cured ham is one of the oldest deli meats we know of, and of all the varieties, Prosciutto di Parma PDO is certainly the shining star.

To keep its authentic flavour, Cavaliere Umberto Boschi has decided that the most critical  operations should be carried out by hand under expert supervision.
Prime haunches, sea salt and the particular climate of the foothill area of Parma are the only ingredients that go in Prosciutto di Parma PDO.  A common sight on bright winter’s days are the large ham factory windows thrown open, letting the sea breeze circulate around the maturing hams.  

DATASHEET

Prosciutto di Parma, deboned, addobbo

  • Code

    401

  • Weight

    9,500/11,000g

  • Average maturation

    not less than 16 month, not less than 18 months

  • Storage

    in a cool place

  • Meat type

    only from fresh Italian pork haunches

NUTRITIONAL VALUE TABLE

gluten free

lactose free

Salted by hand with dry salt

Made from low calorie intake and high nutritional value


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Cav. Umberto Boschi S.p.a. - Via Aldo Moro, 3 - 43035 Felino (PARMA) - ITALY
Tel. +39 0521 836724 - Fax +39 0521 836933 - info@umbertoboschi.it
C.F. - P.I. 00145930343 - Reg. Imp. di Parma n. 00145930343

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