Parma ham - 16/24 months with bone
Whole pork hind leg (cured meat).
Nutritional values for 100g
| ENERGY VALUE | 1113 KJ - 267 Kcal |
| FATS | 18,0 g |
| of which saturated | 6,1 g |
| CARBS | <0,5 g |
| of which sugars | 0,0 g |
| PROTEIN | 26,0 g |
| SALT | 4,4 g |
Product sheet| EAN Code | - |
| Code | A0010 |
| Product | - |
| Piece weight | 10kg |
| Pack | Unpackaged |
| Packaging | Two-pieces pack |
| Description | Whole pork hind leg (cured meat). |
| Drying and curing process | Minimum 16 months |
| How to prepare and eat | The product is intended to be consumed as is |
| Temperature | +4/+15°C |
| Shelf life | 1 year |
Contacts
Romano Mainelli s.r.l.
Via Valsesia, 21
28047 Oleggio (Novara) Italy
- Telefono: +39 0321 91146
- Fax: 0321.998519
- E-mail: info@romanomainelli.it