Boneless PDO Parma ham (minimum seasoning period 16 - 18 months)

Boneless PDO Parma ham (minimum seasoning period 16 - 18 months)

Boneless PDO Parma ham (minimum seasoning period 16 - 18 months): How is it produced

Salumificio Pedrazzoli, Emilia Romagna

Mantova is the city in Italy that preserves one of the most important traditions regarding the production of cured meats and pig breeding. All animals are destined for the production of Italy's most important DOP (Protected Designation of Origin) pork products. The Pedrazzoli family fits into this context and has been producing cured meats since 1951. Even today, it represents one of the most significant names in Italian production. Pioneers of organic, they were the first in 1996 to propose an organic line that they called Primavera. A productive segment that has generated a substantial change in the Mantuan reality of San Giovanni del Dosso. Pedrazzoli is one of the few medium-sized salami producers still family-run with a complete supply chain; from cereals and other feed products, livestock between Mantova, Modena, and Piacenza, the private slaughterhouse, processing, and finally marketing, which has taken them to conquer markets all over the world. High product quality but also a carefully designed and strongly appealing packaging 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 Boneless PDO Parma ham (minimum seasoning period 16 - 18 months)

Nutritional values