Ham - Gran cotto nazionale blu
Whole pork hind leg, cooked in mold (Italian meat from the PP circuit - “Prosciutto di Parma”)
Nutritional values for 100g
| ENERGY VALUE | |
| FATS | |
| of which saturated | |
| CARBS | |
| of which sugars | |
| PROTEIN | |
| SALT |
Product sheet| EAN Code | - |
| Code | B0065 |
| Product | - |
| Piece weight | 9kg |
| Pack | 1 vacuum-packed piece |
| Packaging | Two-pieces pack |
| Description | Whole pork hind leg, cooked in mold (Italian meat from the PP circuit - “Prosciutto di Parma”) |
| How to prepare and eat | The product is intended to be consumed as is |
| Temperature | 0/+4°C |
| Shelf life | 6 months |
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