The “Prosciutto di Parma” bones come from Parma, that is the most famous and specialized Italian city for the “Prosciutto di Parma” production. The bones come only from Italian selected pigs grew up with natural fodder. These bones are aged in sterilized environment for a minimum of 10 months and a maximum of 18 months, it depends on the bone size. Then they are deboned, refined in a sterilizing machine for 40 minutes at 140°C and soon put in a vacuum-sealed pack in order not to lose their freshness. Thanks to the vacuum – selected packs it isn’t necessary using chemical additives or preservatives, for this reason this product is totally natural and always fresh.
● Minerals 30%
● Raw fat 28.36%
● Moisture 22.09%
● Protein 17.03%
● Crude fibre 1.71%