The product
Prosciutto di Parma matured 30 months by Casa Graziano
A top quality Parma ham produced by Casa Graziano aged at least 26 months
Code:
79159
Country of origin:
Italy - Emilia Romagna
Weight:
9 kg approx
Minimum order:
1 piece
| Description | Fresh pork's legs from pigs born, bred and slaughtered in Italy and certificated by the Parma Ham Consortium |
|---|---|
| Appearance | It is a big Parma Ham with a rounded shape and a golden skin; the colour of the meat is light brick red, marbled in the perfect way with white fat |
| Taste | The taste is delicate, smooth and sweet, the aftertaste is round, with strong hints of wood and forest, very long thanks to the long seasoning |
| Curiosity | The selection 30 e lode owes its value to the long aging in the ancient family cellar where only the best hams reach at least 26 months of maturing |
| Our selection | Casa Graziano is an artisan ham manufacturer that rigorously selects the raw materials and practices the artisanal salting |
| Suggestions | Serve this wonderful ham by hand-slicing, in order to enhance the taste. If, after the service, you need to keep the product until the next usage, we suggest to cover only the exposed part with transparent film and place the ham in a refrigerated area; at the next cutting occasion you just have to remove the first slice |
| Ingredients | pork tight, salt |
|---|---|
| Weight | 9 kg approx |
| Packaging | Packaged in a vacuum bag |
| Storage Conditions (packaged products) | Store at temperatures below +10 ° C |
| Instructions for use | Do not pierce the package |
| Nutrition Declaration | Energy: 1113 kJ / 267 kcal Fat: 18 g of which saturates: 6,1 g Carbohydrate: <0.5 g of which sugars: 0 g Protein: 26 g Salt: 4,4 g Typical value per 100 g |
The producer
Casa Graziano - Tizzano Val Parma (PR) - Emilia Romagna
Why we chose them
Casa Graziano is a family business, founded in the 1970s, managed first by Graziano with his wife Luisa and then with his sons Andrea and Simone.
casa Graziano produces a high quality Prosciutto di Parma DOP still made according to artisan tradition but using the most modern technologies.
The plant is located in a mountainous area, within the Unesco Biosphere Reserve of the Tuscan-Emilian Apennines: an environmental context with
a perfect microclimate for maturing hams. Their top of the range ham is a Parma ham aged at least 26 months.
See also:
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Prosciutto di Parma DOP Casa Graziano 30 e LodeSpecial selection of Parma ham cured at least 26 months, by Casa Graziano -
Prosciutto di Parma Casa Graziano 24 mesiA Parma ham produced on the hills of Casa Graziano and aged 24 months