Culatello di Zibello DOP Rosa dell’Angelo Parma Ham, 80g
It is then hung in the fresh air of the Po Valley in the Parma lowlands. The cold, misty winters, soft spring breeze and hot, humid summers, make the final product an intense red colour, with a fragrant smell reminiscent of violets and wet grass.
The meat is cured for at least 12 months, depending on the cellar and the weather – the ideal time is 16-18 months. Weight: 80g
Italian Pork Meat, Salt, Pepper, Natural Flavourings, Preservative: Potassium Nitrate
Allergy advice: For Allergens, see ingredients in Bold.
Typical values per 100g
|- of which saturates||8.6g|
|- of which sugars||0g|
- Keep Refrigerated
Preparation and use
- Cooking Precautions: All appliances vary, these are guidelines only
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