Cured Meats

Parma Ham Sliced

Price £9.55

The Parma Ham 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 16 months.

Allergen-free and Gluten-free.

Unit: 500GM

Shelf Life: 3 Months

Storage: 0°C to 4°C

6 in stock (can be backordered)

SKU: 13-006 Category:

Description

The Parma Ham 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 16 months.

Allergen-free and Gluten-free.

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Ingredient Name % Quid (% Breakdown) Grade/ Specification Country of Origin Ingredient’s Supplier
1 pork 93.445 fresh/frozen UE
2 salt 6.541 sea salt ITALY
E252 0.014 powder ITALY
Compound ingredients % Quid (% Breakdown) Grade/ Specification Country of Origin Ingredient’s Supplier
Nutritional:
Nutrient (g) Quantity per 100g Test method or source used Frequency
Energy kJ: 997 calculated
kcal: 239
Fat 15 analytical
of which Saturates 5.1 analytical
Mono-unsaturated
Polyunsaturated
Carbohydrate 0 analytical
of which Sugars 0 calculated
Fibre 0 bibliography
Protein 26 calculated
Sodium
Equivalent as Salt 5.8 calculated
Laboratory Information
Name of lab used: Acel Service srl
Lab Accreditation: 0489
Date of certificate / certificate number: 19/05/2015