This cured meat is very similar to Ham, because it is made from the pig's thigh, with the addition of a limited amount of salt and spices (the recipe is obviously secret). It is placed in a natural casing, with the lean part covered in sugna (a mixture of lard and spices), and left to dry in cellars in the flatlands around Parma where it gradually matures.

• Packaging:half vacuum
• Weight:circa 2500gr.

Caseificio Sociale San Salvatore
Strada Sabbiata 20, Colorno (Pr)
Cell: 338 3568800
E-mail: info@caseificiosansalvatore.it

GIUSEPPE - 08/07/20
OTTIMA QUALITA' SU TUTTA LA LINEA.

Carlo - 03/07/20
Ottimo

Luigi - 03/07/20
Ottimo il parmigiano, provato in più stagionature, buonissima anche la coppa. Ordini gestiti velocemente.

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