Parma DOP Press.
The pork thighs for producing real Prosciutto di Parma must come from pigs born and raised on farms located in ten regions of central-northern Italy, in compliance with the laws protecting regional produce (n. 26 of February 13, 1990 and EC Reg. 1107/96): those are Piedmont, Lombardy, Emilia Romagna, Veneto, Molise, Umbria, Tuscany, Marche, Abruzzo and Lazio.
Our Prosciutto is appreciated for its delicate and sweet flavour, and its fragrant and unique aroma.
MEAT ORIGIN: ITALY
AVERAGE NUTRITIONAL VALUES PER 100G
|of which saturated fats||6,1 g|
|of which sugars||0,0 g|