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
Harmonious, sapid and aromatic fragrance. It is excellent as an aperitif, goes well with starters and particularly with delicately flavoured dishes, most of all fish based ones.
Blue bovine milk, Appearance: big cylinders, Aroma: forest fruits - mushrooms, Flavour: intensely - piquant - harsh aftertaste, Consistency: fluffy - crumbly, Maturation: 6 months
Tarallini with chili 250 gr - Panetteria Tradizionale Di Noia
Rubatà with Taggiasca olives 200 gr. - Mario Fongo
RubatÃ with rosemary 200 gr. - Mario Fongo