Prosciutto di Parma Bob Hel, med knogler 30 måneder, 10,5 kg + trææske KUN FOR EUROPA


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295,00 €
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Hurtigt overblik

A masterpiece of the Italian - and specifically Emilian - deli-meat tradition, Prosciutto di Parma pdo whole with bone, 30 months with wooden box, 10.5 kg / 23.14 Lbs


Directly from Parma:

- Prosciutto di Parma Pdo

Whole, with bone, 10.5 Kg./23.14 Lbs, seasoned minimum 30 months, Salumifico Cavalier Umberto Boschi, in elegant wooden box

A masterpiece of the Italian - and specifically Emilian - deli-meat tradition, from the exclusive line of the Umberto and Rosa 1922, Parma ham has not less maturation than 30 months, it's a result of a scrupulous selection of the best Italian pig legs. The rigorous selection criteria for this ham makes for a finished product to exceed all expectations. Best enjoyed knife-cut.

The Consorzio del Prosciutto di Parma was set with the objectives of safeguarding the genuine product, its tradition and the image represented by the designation 'Parma'. Consorzio it's the official body in charge for safeguarding, protecting and promoting the PDO: Designation of Origin “Prosciutto di Parma”. Making a Parma Ham is a long and painstaking process; all producers of Prosciutto di Parma share one goal: To cure a leg of pork with pure sea salt in order to keep the meat as sweet-tasting and as supple as possible. The hams are made from the rear haunches of the pig; The curing is controlled carefully so that the ham absorbs only enough salt to preserve it. By the end, a trimmed ham will have lost more than a quarter of its weight through moisture loss, helping to concentrate the flavour. The meat becomes tender and the distinctive aroma and flavour of Parma Ham emerge.
Quello dolce è il Crudo di Parma - The sweet one is Parma Ham


meat of pork and sea salt


no one

Nutritional features:

The distinctive characteristic of Parma Ham lies in its high protein content; moreover, the richness in free amino acids, which depends on the curing processes, gives this food a very high overall digestibility

Energy value on 100 gr of Parma Ham with fat removed:

176 Kcal/734Kj

Free of:

gluten and lactose

Expiration date:

3 months

How to store:

store in a cool place, between 4 and 8 ° C. Once you sliced, store in the refrigerator, taking care to cover the cut part with a transparent film.


Excellent cut into thin slices, or accompanied with parmesan flakes, bread or with melon, figs and exotic fruits.