Country of Origin: Italy, Parma
Four ingredients are essential to the production of Parma Ham: Italian pigs, salt, air and time. Unlike many other hams, Parma Ham is an all-natural ham; additives such as colourings, nitrites and nitrates are prohibited by the strict rules of the Consorzio.
Thanks to its nutritional values, Parma Ham is an excellent food for children, sportsmen and sportswomen, elderly people and anyone who has problems digesting proteins. The distinctive characteristic of Parma Ham lies in its high protein content; moreover, the richness in free amino acids, which depends on the curing processes, gives this food a very high overall digestibility.
With reference to lipids, the fraction of unsaturated fats is considerably higher (64.9%) than that of saturated fats (35.1%), with a high presence in the form of oleic acid (45.8%). This ensures that saturated lipids and cholesterol are present in extremely small amounts in the fat of Parma Ham. Their high presence of vitamins in Parma Ham (in particular, for vitamins B1, B6, B12 and PP) enables very high proportions of the recommended daily amount to be achieved; same can be said for mineral salts - phosphorus, zinc, iron and selenium – which are present in very significant amounts in Parma Ham.
Another element of great importance is the absence in Parma Ham of colouring agents or preservatives, such as nitrites and nitrates, commonly used in the preparation of other meat based products. The only ingredients allowed by the Production Specifications are in fact pork and salt.
Prosciutti are packed in cartons of 1 piece/weight bone in 10kg (bone in), 1 piece/weight bone in 8kg (boneless).
Placing of orders would require a minimum of 14 days in advance.
