Gambetto Parma Ham


Gambetto Parma Ham

Parma’s most typical cured meat, it boasts a centuries-old tradition made up of rigour and knowledge, combined with the excellence of the raw material and with the particular atmosphere of Parma’s hills which during the aging process gives the ham unique aromas.


26,08€ 28,48€
vat Included

The best fresh thighs are aged by knowing artisans of the DOP zone of Parma’s province, where they are further selected, processed and controlled during the whole aging process. Only after 24 months the unique, sweet and refined flavour can be tasted. Parma’s renowned ham is available with the bone, boneless, whole or in slices. Its weight can vary from 10 to 13 kilos with the whole bone and around 8,5 kilos without the bone.



The best fresh thighs are aged by knowing artisans of the DOP zone of Parma’s province, where they are further selected, processed and controlled during the whole aging process. Only after 24 months the unique, sweet and refined flavour can be tasted. Parma’s renowned ham is available with the bone, boneless, whole or in slices. Its weight can vary from 10 to 13 kilos with the whole bone and around 8,5 kilos without the bone.

  • Packaging: Vacuum
  • Weight: 1.7 Kg

Ingredients: pork’s thigh and salt.

NOTES: GLUTEN FREE – LACTOSE FREE - PRESERVATIVE FREE

Nutritional value:

Energy value ki 1113 – kcal 267

Fats 18 g of which saturated fat acids 6,1 g

Carbohydrates 0,5 g of which sugar 0 g

Proteins 26 g Salt 4,4 g

Minimum aging period 20 months

Approximate weight of the finished product Half: about 3,5 kg

Cuts: about 2 kg

Chemical physical features Aw <0,92 and 5<pH<6,3

Microbiological profile:

Total aerobic count <1, 0x105 ufc/g

Enterobacteriaceae: <1,0x103 ufc/g

Escherichia coli: <1,0x102 ufc/g

Salmonella: absent in 25g

Listeria monocytogenes: absent in 25g

Chemical analysis

Moisture: 59÷63,5%

Ashes: 3÷6%

Proteins: 25,9%

Lipids: 45÷55%

Packaging

Half: vacuum-sealed

Cuts: vacuum-sealed

Shelf-life

Vacuum-sealed: 6 months

Tag Present if vacuum-sealed

Seal

Storage conditions

Store at T< 7°C (Vacuum-sealed)

How to use Ready for use

 

Parma’s ham without the bone can be stored for over 6 months in a cool and dry area.

Once the vacuum sealed packaging is opened and the ham cut it can be stored in the fridge for some weeks wrapped in a rag, we suggest covering the cut surface with a clear wrap. Slices must be stored in the fridge and eaten same-day.

 

SALUMI FRATI
Via IV Novembre, 42 Fontanellato (Pr)
Telefono: 0521 822686
E-mail: info@salumifrati.it

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