Catalogo Fiere Parma

Produced using Italian pork legs. Cooked on the bone or boned, suitable for any diet, it stands out for its characteristics of simplicity and authenticity. The flavoring process occurs by injecting brine, salt, spices and leaving it to soak for 24 hours. Then the thigh is expertly massaged with extra virgin olive oil, tied and left to rest for 12 hours. Dry cooked at low temperature for approximately 24 hours, using the bone as a heat conductor ensures uniform cooking.. Gluten free, milk proteins free, monosodium glutamate free , added polyphosphates free.