Parma ham bone in/boneless, pressed/laterally pressed (addobbo), very well clean, available with minimum seasoning 24 months.
Parma ham bone in/boneless, pressed/laterally pressed (addobbo), very well clean, available with minimum seasoning 16/18 months.
Parma ham bone in/boneless, pressed/laterally pressed (addobbo), very well clean, minimum seasoning 14 months, also available rindless (pelatello)/in quarter ham pieces.
Nazionale ham (italian raw material origin) bone-in/boneless, pressed/laterally pressed (addobbo), very well clean, minimum seasoning 13 months/15 months (riserva).
Dry-cured ham bone-in/boneless, pressed/laterally pressed (addobbo), very well clean, minimum seasoning 9/10 months, weight 6,5 kg+
Dry-cured ham bone-in/boneless, pressed/laterally pressed (addobbo), washed/clean, minimum seasoning 9 months, weight 6 kg+, available rindless (pelatello)/in ham pieces, traditional shape/round shape (bauletto).
Dry-cured ham bone-in/boneless, pressed/laterally pressed (addobbo), washed/clean, minimum seasoning 9 months, weight 5,5/6 kg.
San Daniele ham bone-in/boneless pressed or laterally pressed (addobbo) very well clean minimum seasoning 16 months.
Dry-cured pork leg available with lard/rind on washed / rindless washed or clean / rindless pressed washed or clean.
Dry-cured pork square ham, with/without rind, whole / in halves, for industry / horeca channel.
Pork leg fiocco, available of national / eu origin, with lard / clean in vacuum.
Interlayered sliced hams available in different sizes and weights.
Dry-cured ham / Parma ham / San Daniele ham / other cold cuts.