Prosciutto Parma DOP “EGIDIO 1956”, minimo 30 mesi – peso 4 kg (+/- 300 gr), sottovuoto


A very pleasant discovery

Il Prosciutto di Parma Bedogni, portato ad almeno 30 mesi di stagionatura, disossato e pronto al taglio. Da consumarsi affettato, adatto a tutte le tipologie di consumatori.

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4,8 / 5

Based on 117 reviews

How to enjoy

Alone, to appreciate every nuance and harmony of the different flavor notes. Accompanied by flakes of Parmigiano Reggiano, whose intense flavor blends with the sweetness of the ham. For lovers of stronger flavors, it is interesting to try pairing Prosciutto di Parma with a good mozzarella di Bufala. For an extra veil of freshness, eat it with good fruit, especially with the sweetness of melon or figs.


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