Catalogo Fiere Parma

Pork leg of Italian origin for the production of Parma Ham DOP Gallina. The product has a minimum of 30 months of maturation and is matured naturally as much as possible, taking advantage of the air currents typical of the Lagrimone area, at 700m above sea level, where the production plant is located which gives the product a sweet and fragrant taste. The shape and size of the thigh are carefully selected for the production of this product with a minimum maturation period of 30 months. Also available without bones pear-shaped or pressed and sliced in trays.