Parma ham - Naso&Gola - Shopping online
The only ingredients used to produce Parma ham are: meat from selected quality Italian pigs, salt, the extraordinary air in the Parma hills and time. Under the sure guidance of man, these elements create a natural wonder, which has now been repeated for more than two thousand years.
The maturing period starts from salting, and for pieces weighing between 7 and 9 kilos it must be no less than 10 months, while for those of more than 9 kilos it must be at least 12 months.
Once the maturing process is completed, the best hams that have passed all the controls are marked with the characteristic five-point Ducal Crown, which is fire-branded and represents the final guarantee of quality of this extraordinary product for the consumer.
Our selection process is able to satisfy all needs, starting with a product that has matured for 24 months, and including national hams for special needs.
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