Prosciutto di Parma PDO 24 months

Prosciutto di Parma PDO 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.

 

Flavour Tree

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.
 

Flavour Tree

Nutritional values per 100 grams

Energy value 1113 kJ - 267 kcal
Fats 18 g
of which saturated 6,1 g
Carbohydrates <0,5 g
of which sugars 0,0 g
Protein 26 g
Salt 4,4 g