PRODUCT CARDS BONED PARMA HAM
Minimum curing 16 months
 
Parma Ham ETICHETTA NERA
On the bone
Boned Sfilato Extra - Gran Riserva
Boned Pressato and Addobbo
Boned half and 4-slice
Parma Ham ETICHETTA ROSSA
On the bone
Boned Take Away
Boned Pressato and Addobbo
Raw Ham ETICHETTA VERDE
On the bone
Boned Pressato and Addobbo
CULATELLO
Culatello

Boned raw ham,
peeled with a knife.
Vacuum-packed pressato .
Vacuum-packed addobbo .

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