PRODUCT OF ITALY
Rovagnati Riserva Prosciutto di Parma D.O.P.
Dry-cured ham
From top quality Italian meat and certified farming of three swine breeds: Large White, Duroc and Landrance.
From pigs raised and handled only in the Parma region in Northern Italy, fed on an exclusive diet of barley, oats and whey from the age of at least 9 months to guarantee the hight quality of meat.
Salted for10 days and cured with the bone for at least 6/7 months, then greased with lard at least for 10 months and dried in special air- conditioned rooms.
From pigs raised and handled only in the Parma region in Northern Italy, fed on an exclusive diet of barley, oats and whey from the age of at least 9 months to guarantee the hight quality of meat.
Salted for10 days and cured with the bone for at least 6/7 months, then greased with lard at least for 10 months and dried in special air- conditioned rooms.
Nitrites/nitrates free
Hormones free
High in Protein
NUTRITIONAL FACTS
Serving Size 2 slices (30g)
Servings Per Container varied
Saturated Fat 1.6g 8%
Cholesterol 24mg 8%
Sodium 552mg 23%
Total Carbohydrate 0g 0%
Protein 8g 16%
Calcium 0%
Iron 2%
Not a significant source of Sugar and Dietary Fiber.
Servings Per Container varied
Amount Per Serving
Calories 76 Calories from Fat 43 % Daily Value*
Total Fat 4.8g 7% Saturated Fat 1.6g 8%
Cholesterol 24mg 8%
Sodium 552mg 23%
Total Carbohydrate 0g 0%
Protein 8g 16%
Vitamin A 0%
Vitamin C 0% Calcium 0%
Iron 2%
*Precedent Daily Values are based on a 2,000 calorie diet.
Not a significant source of Sugar and Dietary Fiber.
AN ALL NATURAL PROSCIUTTO CRUDO made with only four ingredients: Italian pigs, salt, air and time. Any artificial substance, from colourings to nitrites and nitrates is forbidden.
A GUARANTEED QUALITY
certified by the five-point Ducal Crown brand, stamped on the pork rind after a strict food safety inspection. The crown represents the final step of a rigorous quality control plan where each phase is tested and certified with additional seals and brands.
A PROTECTED NAME
Prosciutto di Parma is regulated by PDO (Protected Designation of Origin) a European Community certification system responsible for protecting food names, production techniques and tradition in relation to a specific geographical area.
The name “Prosciutto di Parma” can be used only for prosciutto produced in Parma area respecting PDO rules. An aid also for customers and consumers to distinguish it from the many imitations.
THE ORIGIN
The story of Prosciutto di Parma dates back to the Roman Empire. Parma, at that time a city of the ancient lands of Cisalpine Gaul, was famous for big pig farming and salty prosciutti production.
Many are the literary references talking about this product and its production techniques which began to be rationalised during Middle Age.
Over years, the first handcrafted technique gradually became more efficient thanks to the industrialization which, improving food safety standards, guarantees the traditional product features.
THE NAME
The word “prosciutto” derives from the Latin word “perexsuctum” (literally asciugato, dried) or “perex suctum” (prosciugato, drained). Such meaning might be confirmed by Parma’s regional term “pàr sùt” standing for “sembra asciutto” (seems dried).
HOW TO HANDLE IT
Deboned and vaccum packed, Prosciutto di Parma can be preserved until 6 months between 39,2° F and 46,4° F.
For slicing, always use the slicing machine to have slices as thick as a piece of paper.
Before slicing remove the rind and the fat parts according to your liking. Never remove too much of it otherwise prosciutto di Parma will get too dry and lose its natural characteristics.
BEST PAIRINGS
BUTTER AND TOASTED BREAD
MELON
FIGS
EXOTIC FRUIT (PAPAYA)
LAMBRUSCO RED WINE
MALVASIA WHITE WINE
FONTANA WHITE WINE
INGREDIENTS
Pork, Salt.
A GUARANTEED QUALITY
certified by the five-point Ducal Crown brand, stamped on the pork rind after a strict food safety inspection. The crown represents the final step of a rigorous quality control plan where each phase is tested and certified with additional seals and brands.
A PROTECTED NAME
Prosciutto di Parma is regulated by PDO (Protected Designation of Origin) a European Community certification system responsible for protecting food names, production techniques and tradition in relation to a specific geographical area.
The name “Prosciutto di Parma” can be used only for prosciutto produced in Parma area respecting PDO rules. An aid also for customers and consumers to distinguish it from the many imitations.
THE ORIGIN
The story of Prosciutto di Parma dates back to the Roman Empire. Parma, at that time a city of the ancient lands of Cisalpine Gaul, was famous for big pig farming and salty prosciutti production.
Many are the literary references talking about this product and its production techniques which began to be rationalised during Middle Age.
Over years, the first handcrafted technique gradually became more efficient thanks to the industrialization which, improving food safety standards, guarantees the traditional product features.
THE NAME
The word “prosciutto” derives from the Latin word “perexsuctum” (literally asciugato, dried) or “perex suctum” (prosciugato, drained). Such meaning might be confirmed by Parma’s regional term “pàr sùt” standing for “sembra asciutto” (seems dried).
HOW TO HANDLE IT
Deboned and vaccum packed, Prosciutto di Parma can be preserved until 6 months between 39,2° F and 46,4° F.
For slicing, always use the slicing machine to have slices as thick as a piece of paper.
Before slicing remove the rind and the fat parts according to your liking. Never remove too much of it otherwise prosciutto di Parma will get too dry and lose its natural characteristics.
BEST PAIRINGS
INGREDIENTS
Pork, Salt.
NUTRITIONAL FACTS
Serving Size 2 slices (30g)
Servings Per Container varied
Saturated Fat 1.6g 8%
Cholesterol 24mg 8%
Sodium 552mg 23%
Total Carbohydrate 0g 0%
Protein 8g 16%
Calcium 0%
Iron 2%
Not a significant source of Sugar and Dietary Fiber.
Servings Per Container varied
Amount Per Serving
Calories 76 Calories from Fat 43 % Daily Value*
Total Fat 4.8g 7% Saturated Fat 1.6g 8%
Cholesterol 24mg 8%
Sodium 552mg 23%
Total Carbohydrate 0g 0%
Protein 8g 16%
Vitamin A 0%
Vitamin C 0% Calcium 0%
Iron 2%
*Precedent Daily Values are based on a 2,000 calorie diet.
Not a significant source of Sugar and Dietary Fiber.