Catalogo Fiere Parma

The King of Parma cured meats is obtained from the leg of an adult pig coming from selected farms in the area. We work the most tender and precious part by massaging it by hand with the sole addition of salt, without nitrites and nitrates. After the first rest, we bag it in a natural bladder and tie it by hand. The aging that takes place in our cellars is a slow and delicate process. The natural humidity of the environment gives it the characteristic scent and a sweet and delicate flavor. The seasoning is at least 12 months.