The product

Prosciutto di Parma DOP Casa Graziano 30 e Lode

Special selection of Parma ham cured at least 26 months, by Casa Graziano
Country of origin:
Italy - Emilia Romagna
11 kg approx
Minimum order:
1 piece
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Description Fresh pork's legs from pigs born, bred and slaughtered in Italy and certificated by the Parma Ham Consortium
Appearance The slice has a light brick red colour, with a right balance between fat and lean, gently marbled
Taste Sweet and delicate, very fragrant, with toasted notes
Maturing At least 26 months
Curiosity The selection 30 e lode owes its value to the long aging in the ancient family cellar where only the best hams reach at least 26 months of maturing
Our selection Casa Graziano is an artisan ham manufacturer that rigorously selects the raw materials and practices the artisanal salting
Suggestions Serve this wonderful ham by hand-slicing, in order to enhance the taste. If, after the service, you need to keep the product until the next usage, we suggest to cover only the exposed part with transparent film and place the ham in a refrigerated area; at the next cutting occasion you just have to remove the first slice. Instead, if the reuse takes place after more than a few weeks it is better to debone the ham and put it under
More Information
Ingredients Pork meat, salt
Weight 11 kg approx
Packaging Unpacked
Storage Conditions (packaged products) Keep refrigerated below +10°C
Instructions for use Rimuovere la sugna e la cotenna prima di affettare. Da vendesi a peso
Country of origin of the primary ingredient Italy
Nutrition Declaration Energy: 1113 kJ / 267 kcal
Fat: 18 g
of which saturates: 6,1 g
Carbohydrate: <0.5 g
of which sugars: 0 g
Protein: 26 g
Salt: 4,4 g
Typical value per 100 g
The producer

Casa Graziano - Tizzano Val Parma (PR) - Emilia Romagna

Why we chose them
Casa Graziano is a family business, founded in the 1970s, managed first by Graziano with his wife Luisa and then with his sons Andrea and Simone. casa Graziano produces a high quality Prosciutto di Parma DOP still made according to artisan tradition but using the most modern technologies. The plant is located in a mountainous area, within the Unesco Biosphere Reserve of the Tuscan-Emilian Apennines: an environmental context with a perfect microclimate for maturing hams. Their top of the range ham is a Parma ham aged at least 26 months.
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