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.