Prosciutto di Parma PDO - cured for 24 months
It takes a 24-month wait to obtain the ideal curing of the meat, which gives the product an aromatic note consisting of floral elements, dried fruit and spices.
Boned meat is also available.
The new line is evaluated by the Tasters Research Centre which determines the unique characteristics and peculiarities of the flavour profile of each product.
Each product is characterized by a unique flavour profile, that exalts the high quality of the meat.
A Flavour Tree dedicated to each product, configured by Rovagnati in collaboration with the Tasters Research Centre, this is the characteristic that makes the Rovagnati Reserve Prosciutto line unique.
Nutritional values per 100 grams
|Energy||1113 kJ - 267 kcal|
of which saturated
of which sugars