The heart of the ham
It comes from Italian pork legs and is made with only the best part of the ham, naturally processed and seasoned. After salting, it is stuffed into a natural bladder, tied by hand and finally aged for at least 12 months. Unique product due to its organoleptic characteristics, unmistakable aroma and taste thanks to the seasoning in the humid and centuries-old cellars of Parma.
Gluten-free. Without milk derivatives.
Average weight (kg): 4
Minimum seasoning (months): 12