Ham with 8 international certifications, but a ham that is firstly for the Italian market (99% of the volums).
Natural maturation, manual work (massage, salting, lubrication by hand).
Natural production without additive – without gluten.
Weight: between 6/7Kg or half-piece.
Ripening: minimum 16 months.
Prosciutto di Parma sans os
Un jambon aux 8 certifications internationales, mais un jambon d’abord produit pour le marché italien (99% des volumes)
Maturation naturelle, travail manuel (massage, salage et graissage à la main)
Production naturelle sans additifs – sans gluten
Poids 6/7kg ou demi pièce
Affinage mini 16 mois
