Prosciutto di Parma
Boned cured Parma ham vacuum and pressed
Derived from fresh pork legs without the distal part, with a muscular part exposed above the head of the femur of max 6 cm (short trimming) obtained from heavy pigs slaughtered no less than 24 hours and no more than 120 hours.
Ingredients:
pork leg, salt.
Seasoning:
16 + months
Average Weigh:
kg 8 - 10
Origin of meat:
Italy
Shelf life:
6 months
Request data sheet
| DATO | VALUE |
|---|---|
| Shape | pear-shaped |
| Appearance of the cut | compact, pink/reddish colour |
| Smell | typical |
| Taste | delicate and sweet, slightly salty |
| Weight | seasoned matured weight from 8 to 10 kg |
| Aw | ≤ 0.92 in all parts of the product |
| NaCl | from 4.2 to 6.2% |
| Umidità | from 59 to 63.5% |
| Proteolisi | between 24.0% and 31.0% |
| Iodio | <70 meq O2/100 g fat |
| Acido linoleico | <15% |
Medium gas barrier envelopes from PA/PE film
Cartons
Pieces per package n° 2
Why choose Assisi Salumi?
Products with an authentic, genuine and natural flavor.
IFS Food and BRCS certifications. Controlled supply chain.
Fast delivery times and large amount of products.
