Traditionally linked to the area of Parma since the 3rd century B.C., the time when the first salting and drying techniques were experimented on pork legs. It is characterised by a particularly mild and delicate taste.
The prosciuttos bearing the Parma mark are matured in the Levoni plant in Lesignano de' Bagni, near Langhirano, and comply with the strict standards of the production regulation. Pork legs come exclusively heavy pigs weighing at least 160 kg, bred in northern and central Italy. It does not contain gluten and lactose
Area: Emilia Romagna
Maturing: minimum 13 months
Weight: appr. 200 gr. - finely sliced
Notes: vacuum packed
Cut cheese bovine raw milk, Appearance: wrapped in hay, Aroma: hay, Flavour: full - well - rounded flavour, Consistency: rubbery - crumbly, Maturation: 5-12 months in barrique
Fresh cheese bovine, ovine and goat milk, Appearance: white with coloured dry fruits, smell: fruity - champignon, taste: harmoniously, consistency: creamy - softy, maturation: freshly, maturation time: to consume freshly.
the nicest fruits, guaranteed regional origin & hand-picked processing, the fruits matured in the summer sun.
The Sextner fennel salami Villgrater is produced of pure pork, it is an aromatic house salami with light fennel marks, air-dried after Italian kind.
Rice Carnaroli 500 gr. - Cá Vecchia