Item
Prosciutto di Parma 20 month Pressato Boneless (R50060)
This sweet ham, cured in the town of Langhirano, bears the honorable mark of the Consorzio del Prosciutto di Parma signifying its exceptional quality and rigorous curing processes.At 4th generation family-owned and operated Pio Tosini, a curing time of over 600 days (more than 200 days longer than typical prosciutto production) allows for slow and even salt penetration, assuring the sweetness of the hams. Each ham is trimmed, deboned by hand and personally selected. Salt is the only preservative used in the processing method.
Pork meat, Italian Sea Salt.
Protein - Mammal
Locations
| Location name | Address |
|---|---|
| Rogers Collection | 81 Bridge Street Suite M203 Yarmouth, ME 04096 |
Documents
| Type | Location |
|---|---|
| Country of Origin | Rogers Collection |
| Ingredient Statement | Rogers Collection |
| Label Sample | Rogers Collection |
| Item Questionnaire | Rogers Collection |
| Lot Code | Rogers Collection |
| Gluten | Rogers Collection |
| GMO | Rogers Collection |
| Halal | Rogers Collection |
| Kosher | Rogers Collection |
| Organic | Rogers Collection |
| Product Specification Sheet | Rogers Collection |
