Parma skinka 13 månader
WEIGHT: Kg 6,5.
CURING: 13 months.
QUALITY: processed and cured for at least 13 months in the Villani facility at Pastorello, Langhirano, Parma, in accordance with the PDO regulations. Trimmed and cleaned to the highest standards. Chisel-deboned without cutting the ham and then washed to remove the coating.
FLAVOUR: soft and sweet.
Gluten-free. Dairy-free.
![product image](https://www.lacollina.se/content/uploads/2017/12/prosciutto-di-parma-senzosso-pressato-13-mesi000-511x720.png)