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.
