“Addobbo” Parma Ham 20 Months PDO

San Giacomo offers, exclusively for Longino & Cardenal, Parma PDO ham aged for 20 months, the very best combination of delicacy, melt-in-the-mouth quality and saltiness. The result is a ham of unmistakable quality, proud to be branded with the ducal crown of the Prosciutto di Parma PDO consortium.

What makes Parma Ham special?

The 2 main ingredients of the hams are local pork leg meat and salt, complemented by two other key ingredients: weather and wind.

The characteristic of the production area is the ideal weather that allows the natural curing of the ham. Very little fat, large quantities of mineral salts, vitamins and easily digestible proteins make Parma Ham a product of absolute excellence.

San Giacomo focuses on a double curing process: the hams are twice covered with lard, first at the beginning of the curing process and again after about 10 months.

Origin

Sala Baganza Parma, Italy

Typology

Prosciutto Crudo di Parma PDO

Packaging

Deboned ham. Approx. 8 kg ham

Specifications

Ingredients: pork meat and salt

Storage method: store between 10 and 20 °C

Average nutritional values per 100 g: energy 1113 kJ / 267 kcal, fat 18 g, of which saturated fatty acids 6.1 g, carbohydrates <0.5 g, of which sugars 0 g, proteins 26 g, salt 4.4 g.

Company name and address: Prosciuttificio San Giacomo S.r.l.via San Vitale 37, 43038 Sala Baganza (PR), Italy

CE mark: CE: IT 297 L CE

Ingredients that contain allergens are highlighted in BOLD.

Product label: the specific information relating to the products may vary due to modifications made by the manufacturers, which could temporarily lead to a discrepancy between the information available on the website and the information displayed on the products delivered. We therefore invite you to double check the information found on the product label or on the package before consuming or using it.

Accuracy of the specified weight: the indicated weight may vary slightly based on the specific cut of the piece or the type of product.