The product
Prosciutto di Parma DOP Casa Graziano addobbo
A Parma ham produced on the hills of Casa Graziano and aged 24 months
Code:
79164
Country of origin:
Italy - Emilia Romagna
Weight:
9 kg approx
Minimum order:
1 piece
| Description | Parma ham produced by Casa Graziano from Italian hams and cured for 24 months |
|---|---|
| Appearance | The slice is light red brick coloured, with just the right balance between fat and thin, delicately marbled |
| Taste | Sweet and delicate with toasted notes |
| Maturing | At least 24 months |
| Curiosity | Casa Graziano was established as a family business in the late 1970s and has been associated with the Parma Ham Consortium since 1976. The plant is located in Capoponte, a small village in the mountain municipality of Tizzano Val Parma, within the Unesco Biosphere Reserve Unesco Biosphere Reserve of the Tuscan-Emilian Apennines and at the gates of the natural park " Parco Naturale dei 100 Laghi": a territorial context that allows the air of the place to slowly mature the hams so that they acquire a unique fragrance |
| Our selection | The vocated territory, but above all the passion and great competence in the craft of Casa Graziano give us hams of great organoleptic depth and with a clear artisanal imprint, difficult to confuse on the market |
| Ingredients | Pork, salt |
|---|---|
| Weight | 9 kg approx |
| Packaging | Packaged in a vacuum bag |
| Storage Conditions (packaged products) | Store between 0 +10 °C |
| Instructions for use | Do not pierce the package, use after slicing |
| 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.
