Everything starts with a careful selection of Dellavalle swine legs. The pork meat is notable for its meat texture and optimal intramuscular fat content. The curing process takes place near the river -torrente- Parma in the village of Langhirano. Parma Ham PDO La Valle is characterized by fragrant and full flavour, the salty taste is almost absent, below the average mark. The marbling is consistent and brings sweetness. Muscular tissue is flawless and solid. The colour is pink toward red. The perfume recalls the curing room. Immediate and spontaneously sweet at 16 months of age. Expressive and gifted with convincing ripeness when he is turning 18 months old.
Parma Ham PDO, +20 months, Deboned
Login to see pricesParma Ham PDO La Valle is characterized by fragrant and full flavour, the salty taste is almost absent, below the average mark. The marbling is consistent and brings sweetness. Muscular tissue is flawless and solid. The colour is pink toward red. The perfume recalls the curing room. Expressive and gifted with convincing ripeness when he is turning 18 months old.
Additional information
| Weight | 1 kg |
|---|
Dellavalle head office is located in north-west of Italy, Piemonte, in the area of Langhe-Roero and Monferrato recognized Unesco world heritage.
Dellavalle business activities span from the production of typical Italian high-quality processed meats from its own selected swine fed with dedicated alimentation produced in the Dellavalle mill and the marketing of meat cuts for the global market.
With attention pointed toward the future, they raise swine and deliver pork products with passion since 1947.
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Nutritional information per 100 g:
Energy 1026 kJ / 247 Kcal
Fat 18,3 g
of which saturates 6,31 g
Carbohydrate 1,0 g
of which sugars 0,26 g
Proteins 20,5 g
Salt 2,33 gStorage: Keep refrigerated between 3° – 5° C.
Net weight: 5 kg
Packaging: Vacuum packed bag
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