| ≥1 piece |
Parma Ham : dry-cured ham with bone or boneless, which is ripened in the area of Langhirano (minimum ripening of 14 months). Boneless Ham pack: "pressed style".
- Ripened Ham "Il Valligiano". Italian seasoned dry-cured ham with bone or boneless, with a sweet but tasty flavour. It is matured in the area of "High Val Parma" (minimum ripening of 16 months). Boneless Ham pack: "pressed style".
- Ripened Ham "Gran Dolce". Seasoned dry-cured ham with bone or boneless, from EEC origin, matured in the area of "High Val Parma":, (minimum ripening of 14 months). Boneless Ham pack: "pressed style".
- San Daniele ham. Seasoned dry-cured ham with bone, matured in the area of Veneto. (minimum ripening of 14 months).