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
Pane Carasau is a thin and crisp bread made only Sardinian durum wheat semolina, water and natural yeast. Nothing more. Sardinian shepherds' wives have always been in charge of kneading the dough, shaping it into thin, round discs. As the dough starts to rise it is baked once, then each disc is split in two halves which are re-baked separately. This re-baking procedure is called "carasare" - whence the word "carasau" - and it ensures Pane Carasau the longest durability of all types of bread.
Tarallini 250 gr - Panetteria Tradizionale Di Noia
Ingredients: durum wheat semolina, whole fresh eggs 33.4%; black truffle (tubera estivum life) 3,7%, aroma.