Prosciutto di Parma Pdo Whole, boneless 30 months, 7.4 Kg./16.3 Lbs Premio Gambero Rosso ONLY FOR EUROPE

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- Prosciutto di Parma Pdo Riserva Rara - Alta Salumeria Bedogni Egidio

Whole, boneless, vacuum packed 7.7 Kg./17 Lbs, seasoned 30 months and more


Directly from Parma:

- Prosciutto di Parma Pdo Riserva Rara - Alta Salumeria Bedogni Egidio

Whole, boneless, vacuum packed 7.4 Kg./16.3 Lbs, seasoned 30 months and more
Ranked 1°place by Gambero Rosso in a Top Ten for Parma Ham

It takes over 30 months and countless interventions from our master salumieri (deli meat specialists) to transform the finest haunches from local pigs into our Riserva Rara Parma Ham by Prosciuttificio Bedogni Egidio. The wait is worth it!
These rooms receive the sea air that runs through the Apennines' forests stocking up scents then slowly releases them, thanks to the winter foggy climate, so precious in keeping the hams always soft and moist.

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 Prosciutto


meat of pork and salt



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 :

267 kcal / 1113 kj

Free of:

food additive, glutin

Expiration date:

4 months

How to store:

Vacuum packed, Parma Ham can be stored for up to 3 months, between 4 and 8 ° C. Once you sliced, cover the cut part with a transparent film, and keep it in the refrigerator till a month.


Drape Parma Ham slices around fresh figs or melon slices. Or try other fruits with complementary flavors, such as ripe pears, papaya, pineapple and kiwis. To create an elegant salad, top mixed greens with slivers of Parma Ham and curls of Parmigiano-Reggiano.