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
One of the traditional South Tyrolean dishes, are the bacon speck dumplings, hand made by the butcher's shop Steiner in Rasun
Delicacy in the Tirol kind which leads back his origin on the Easter party feast. The imperial part of the pig, salted, smoked and matured, stood in days of yore in the centre of the culinary Easter banquet.
Our Wheat Beer (weizen) is a top fermented beer made with a mix of barley and wheat malts. The wheat ensures intense scents along with especial aromatic sensations. The beer head is fine-grained and persistent, the brew presents a yellow colour with tangerine hues.
Polenta flour Taragna 1 kg - Molino Filippini
Miniature dry version of the classic Brezen. It has a long durability and is distinguished by the extraordinary friability that the baker has been able to give the product without diminishing the flavor.