Prosciutto di Parma is made by rubbing and massaging the hind legs of pork with an amount of salt proportionate to the weight of the meat. After the ham has been salted, it is washed, dried and left to age in aging rooms for a period of 10 to 12 months. Boneless

8kg Approximate weight

Ingredients: Pork Meat, Salt.

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  • About Subalpino

    Subalpino makes deli meats using natural methods based on long-established regional traditions. Salumificio Subalpino assures steadfast quality in its products by always joining together tradition and technology.

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