Parma ham, or prosciutto di Parma is the best known of the family of Italian air-dried hams. It is made by traditional artisan methods according to st...
Parma ham, or prosciutto di Parma is the best known of the family of Italian air-dried hams. It is made by traditional artisan methods according to strict rules protected under European law. After salting, the legs are preserved by drying in the gentle breezes of the Parma region, which is considered an important factor in developing the flavour.
Parma ham, or prosciutto di Parma is the best known of a family of Italian air-dried hams. It is made by traditional artisan methods according to strict rules protected under European law. These govern things such as the specific breed, age and feed of the animals used. After salting, the pork legs are preserved by drying in the gentle breezes of the Parma region, which is considered an important factor in developing the flavour. This boneless Parma Ham has been matured for 14 months to bring out the melting sweetness.
https://www.finefoodspecialist.co.uk/boneless-parma-ham-7-kg?___store=default38Prosciutto Crudo Stagionato DOK, +/-7kghttps://www.finefoodspecialist.co.uk/pub/media/catalog/product/p/a/parma_ham_1.jpg180180GBPInStock/Charcuterie/Meat & Poultry/World Cuisines/World Cuisines/Italian Ingredients/Christmas<p><span style="font-size: medium;">Parma ham, or prosciutto di Parma is the best known of the family of Italian air-dried hams. It is made by traditional artisan methods according to strict rules protected under European law. After salting, the legs are preserved by drying in the gentle breezes of the Parma region, which is considered an important factor in developing the flavour.</span></p> <p><span style="font-size: medium;">Parma ham, or prosciutto di Parma is the best known of a family of Italian air-dried hams. It is made by traditional artisan methods according to strict rules protected under European law. These govern things such as the specific breed, age and feed of the animals used. After salting, the pork legs are preserved by drying in the gentle breezes of the Parma region, which is considered an important factor in developing the flavour. This boneless Parma Ham has been matured for 14 months to bring out the melting sweetness.</span></p>00https://www.finefoodspecialist.co.uk/pub/media/catalog/product/5/3/536.Jpgadd-to-cart
