PROSCIUTTO DI PARMA DISOSSATO (stagionatura 14/16 mesi) - 7 kg ca.

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PROSCIUTTO DI PARMA DISOSSATO (stagionatura 14/16 mesi) - 7 kg ca. Expand

PROSCIUTTO DI PARMA DISOSSATO (stagionatura 14/16 mesi) - 7 kg ca.

Fresh meat and salt are the simple protagonists of this natural product.

The first phase of the seasoning (12 months) is in very dry cellars. Then we put the prosciuttos in the culatellos’ cellars for other 12/16 months.

These cellars give a very special flavour, that’s why we can say that our Prosciutto Crudo are so different from the ones anyone can find in the supermarkets.

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292,60 €

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PROSCIUTTO DI PARMA DISOSSATO (stagionatura 14/16 mesi) - 7 kg ca.

Fresh meat and salt are the simple protagonists of this natural product.

The first phase of the seasoning (12 months) is in very dry cellars. Then we put the prosciuttos in the culatellos’ cellars for other 12/16 months.

These cellars give a very special flavour, that’s why we can say that our Prosciutto Crudo are so different from the ones anyone can find in the supermarkets.

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PROSCIUTTO DI PARMA CON OSSO (stagionatura 22/24 mesi) - 10/11 kg ca.

PROSCIUTTO DI PARMA with bone (ageing 22/24 months) - 10/11 kg ca.

Fresh meat and salt are the simple protagonists of this natural product.

The first phase of the seasoning (12 months) is in very dry cellars. Then we put the prosciuttos in the culatellos’ cellars for other 12/16 months.

These cellars give a very special flavour, that’s why we can say that our Prosciutto Crudo are so different from the ones anyone can find in the supermarkets.

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