Prosciutto di Parma is exclusively produced in the small hilltop village of Langhirano, perfectly perched above the fertile Po valley on one side, and the Ligurian Sea on the other.
PDO designated Parmigiano Reggiano cheese, named after Parma, the Italian province in which is made, is solely produced from cows grazing on fresh grass and hay.
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Fragrant and sweet, Prosciutto di Parma has been appreciated by gourmets for centuries. It is cured in the hills of the Parma province, in North Central Italy, with air, salt and nothing else.
In the same region, from unpasteurized cow’s milk, is made the Parmigiano Reggiano cheese, inimitable elsewhere and in fact recognized with the Protected Designations of Origin. Parmigiano Reggiano and Prosciutto di Parma share a real and UNIQUE BOND: the whey, which is a by product of the cheese production, is fed to the hogs located near the creameries.
| Amount/Serving | %DV* |
|---|---|
| Calories 60 | Calories from Fat 30 |
| Total Fat 3.5g | 5% |
| Saturated Fat 1g | 5% |
| Trans Fat 0g | 0% |
| Cholesterol 25mg | 8% |
| Sodium 660mg | 27% |
| Total Carb 0g | 0% |
| Protein 8g | |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 2% |
| Thiamin | 25% |
Ingredients: Prosciutto di Parma (58%): pork leg, salt.
| Amount/Serving | %DV* |
|---|---|
| Total Fat 8g | 10% |
| Saturated Fat 5g | 25% |
| Trans Fat 0g | |
| Cholesterol 25mg | 8% |
| Sodium 180mg | 15% |
| Total Carb 0g | 0% |
| Dietary Fiber 0g | 0% |
| Sugars 0g (includes 0g added sugar) | 0% |
| Protein 9g | |
| Vitamin D 0mcg | 0% |
| Calcium 320mg | 0% |
| Iron 0mg | 0% |
| Potassium 30mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
Ingredients: Parmigiano Reggiano (42%): milk, salt, rennet.
| GTIN Code | 0-80-09450-45386-4 |
| UPC Code | 6 69461 45386 4 |
| Item Code | 436311-1270 |
| Shelf Life (from production) | 90 days |
| Case Specs | |
|---|---|
| Case Size (inches) | 11.2 x 9.13 x 8.44 |
| Units x Cs | 12 |
| Avg. Weight x Unit | 3.5 oz |
| Case Weight | 3 lbs |
| Pallet Configuration | |
|---|---|
| T | 14 |
| H | 18 |
| Cs | 112 |
