$16.70
This Prosciutto Crudo from Parma just melts in the mouth with his full fascinating tasting.
| Weight | 200 g |
|---|---|
| Brand | Greci & Folzani |
| Cut | Thin Slices |
| Packaging | Vacuum sealed |
This product will be send chilled, in Thermo insulated packaging. Keep refrigerated. Cured meat and cheese maintain theirs freshens up to months, for the best we recommend opening within 30 days since package shipment confirmation. Once open the vacuum pack can be consumed within 2 weeks while keeping refrigerated and well sealed. For any additional info visit our FAQ page.
Being aged for 22 months the texture is dry, firm and smooths. The aroma is strong powerful and heady. The flavour is light tasty with a perfect balance between salt and sweet. Perfect on top of any pizza, bread focaccia.
Like in Italy is sliced as thin as possible, to enhance its quality and versatility. A product to be DOP must have 3 imperative qualities: origin, the ingredients and the method.
This Prosciutto di Parma from Greci & Folzani keep its qualities thanks to this family company: since 1963 this family takes its place in the history of Parma Prosciutto, in Felino, a typical area of origin and production nearby the Taro river, a region that has a special microclimate, ideal for aging the prosciutto and cured meat, thanks to the breeze that blows across the countryside originating from the nearby coast.
From that time, they hand down generation by generation their unique knowledge and heritage, that distinguishes itself by a perfect equilibrium between innovation and tradition, a pact that is renewed from over 50 years, a “Greci & Folzani Spa” trademark.
In the early ’80, thanks to a strong investment policy, the complete modernization of our plant took place, which now extends over 7000 sqm, with a full range of equipment and high technology, able to preserve and respect a real traditional production process.
We vacuum sealed your prosciutto in order to keep it fresh until it gets to you, our advice is to let the packet open for 10 minutes before tearing the slices apart.
Rolled in breadstick for a quick tasty appetizer or as it is to shine like the star in the antipasto board.
Prosicutto goes also in Piadina like butter goes in bread.
In summer it pairs wonderfully with rocket melon. Yes! We are the same Italians who goes mad when you talk about pineapple in pizza but we love prosciutto with rocket melon!
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