PRODUCT CARDS BONED CURED HAM
Minimum curing 14 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

Peeled with a knife.
Vacuum-packed pressato.
Vacuum-packed addobbo .

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