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Italian pork leg breeded and slaughtered in structure of protected production circuit, with authorized farmer and slaughterer stamps. It is seasoned for at least 12 months and it presents the fire impressed Parma Consorzio Crown. Deboned by vertical cut among thigh-bone length, ham is then pressed in parallelepiped stamp, sliced with interleeves and MAP packed in trays (CO2/N2)
Suitable for Sufferers of Lactose Intolerance
Suitable for a Coeliacs Diet
Always read the label before using the product and never rely solely on the information presented on our website.
| Energy/Calories per 100g | 1060 kJ |
| Energy/Calories per 100g | 254 kcal |
| Protein per 100g | 27 g |
| Fat per 100g | 16 g |
| of which Saturates per 100g | 5.3 g |
| Carbohydrate Per 100g | 0.5 g |
| Salt per 100g | 4.6 g |
Sliced Prosciutto Di Parma is used in the following recipes...
Italian pork leg breeded and slaughtered in structure of protected production circuit, with authorized farmer and slaughterer stamps. It is seasoned for at least 12 months and it presents the fire impressed Parma Consorzio Crown. Deboned by vertical cut among thigh-bone length, ham is then pressed in parallelepiped stamp, sliced with interleeves and MAP packed in trays (CO2/N2)
Suitable for Sufferers of Lactose Intolerance
Suitable for a Coeliacs Diet
Always read the label before using the product and never rely solely on the information presented on our website.
| Energy/Calories per 100g | 1060 kJ |
| Energy/Calories per 100g | 254 kcal |
| Protein per 100g | 27 g |
| Fat per 100g | 16 g |
| of which Saturates per 100g | 5.3 g |
| Carbohydrate Per 100g | 0.5 g |
| Salt per 100g | 4.6 g |
Sliced Prosciutto Di Parma is used in the following recipes...
