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Italian Boneless Ham, Prosciutto Di Parma - 16-18 lb/7.3-8.2 kg by Italfine, Italy.
The superior gastronomic features of the Prosciutto di Parma are indicated below:
· Hygiene and Sanitation: the very long period of "maturation" is the best guarantee while the heavy weight of pigs from which legs are selected ensures the solution of problems that might derive from a pig “young age”.
· Technology: the compact although soft texture, the colour and the even distribution of fat within the muscular part thanks to a leg that is not only of the right weight but also has reached perfect "maturation".
· Nutrition: the Prosciutto di Parma muscular part is rich in oligopeptides and polypeptides with a high nutritional and extra-nutritional value and a fat part rich in unsaturated and polyunsaturated fatty acids with the presence of anti-oxidizing agents (vitamin E).
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