Prosciutto di Parma Addobo 24 Months 8.5kg

● Boneless, cured, cleaned and carefully tied.

● Minimum 24 months.

● Carefully selected fresh legs from pigs born, bred and slaughtered in Italy, rigorously selected for their weight, the thickness of the fat layer and the compactness of the meat, very little salt and a long period of at least 24 months of curing.

● An excellent product with a sweet and delicate flavour which is appreciated by the most distinguished palates.

● Approx. weight 8.5kg.

Greci Enzo was founded in 1948 and is associated with the Typical Parma Ham Consortium. The selection of the best legs, processed according to real, ancient techniques in harmony with advanced technology, allows them to guarantee the best and constant quality. The hams, where only salt is added are allowed to age slowly in modern temperate processing establishments among the green hills around Parma   until they become gastronomic pleasure to the most demanding palates.