Prosciutto di Parma PDO boneless and pressed Kg.7,5

Description

De-boned and pressed Prosciutto di Parma PDO cured for a minimum of 18 months, with pork leg and salt. The designation 'Prosciutto di Parma' indicates a ham produced in the province of Parma; It is a charcuterie product obtained by processing pork from the anatomical rear region (from the thigh to the tarsus), pork meat from national farms that have not undergone freezing processes. Ideal on pizza, to stuff sandwiches and piadinas, and for appetisers.