Prosciutto di Parma DOP Clai 24 mesi disossato pressato

Matured 24 months, it presents a sweet and delicate taste. Boning is carried out in the department of the subsidiary Zuarina in Langhirano in the province of Parma. At this stage the skilled hands of expert charcutiers work the ham carefully so as to allow proper stability over time and the possibility of being able to have a more beautiful and homogeneous slice when cut. The process of cleaning the rind is also very precise and aimed at emphasizing the organoleptic and aesthetic qualities of the ham. Protected Designation of Origin in accordance with Law No. 26/90 and Reg. (EC) 1107/96. Certified by Control Body authorized by the competent Ministry.

leg of pork, sea salt

Store at 4°C / 10°C