Prosciutto stagionato "Parma" -

The legs from our own slaughter, take part of the protected circuit of the Consortium of Parma ham. The selection of the best seasonings from the region of Parma allows us to offer a product with 20 months at least with all the aroma of the typical Parma ham. It’s possible to prepare, according to the requests:

• Whole ham with bone
  

• Boneless whole ham, “addobbo” (rounded), the classic’ one for slices
  

• 3 manually deboned pieces
  

• Molded in 2, 3 or 4 pieces