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