Pressed boneless PDO Parma ham aged for a minimum period of 16 - 18 months

Pressed boneless PDO Parma ham aged for a minimum period of 16 - 18 months

Pressed boneless PDO Parma ham aged for a minimum period of 16 - 18 months: How is it produced

Salumificio Pedrazzoli, Emilia Romagna

Mantova is the city in Italy that maintains one of the most important traditions regarding the production of cured meats and pig farming. All animals that are destined for the production of the most important Italian DOP pork products. The Pedrazzoli family is part of this context and has been producing cured meats since 1951. Even today, it represents one of the most significant brands in Italian production. Pioneers of organic, they were the first in 1996 to propose an organic line called Primavera. A production segment that has generated a substantial change in the Mantuan reality of San Giovanni del Dosso. Pedrazzoli is one of the few medium-sized family-run cured meat companies with a complete supply chain; from cereals and other feed products, the farms between Mantova, Modena, and Piacenza, the private slaughterhouse, the processing, and finally the marketing that has led them to conquer markets all over the world. High quality of the product but also a packaging designed to be highly appealing that combines tradition with modernity. Pedrazzoli is a zero-energy impact company thanks to an important photovoltaic project that self-produces all the clean energy it needs. 

Ingredients Pressed boneless PDO Parma ham aged for a minimum period of 16 - 18 months

Nutritional values