Parma ham - 16/24 months without bone
Whole pork hind leg (cured meat, without bone).
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 | A0020 |
| Product | - |
| Piece weight | 8kg |
| Pack | 1 vacuum-packed piece |
| Packaging | Two-pieces pack |
| Description | Whole pork hind leg (cured meat, without bone). |
| Drying and curing process | Minimum 16 months |
| How to prepare and eat | The product is intended to be consumed as is |
| Temperature | 0/+4°C |
| Shelf life | 180 days |
| EAN Code | - |
| Code | A0020A |
| Product | - |
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