Prosciutto di Parma, Organic, Pedrazzoli (70g)
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Prosciutto di Parma, Organic, Pedrazzoli (70g)
Prosciutto di Parma, Organic, Pedrazzoli (70g)
Prosciutto di Parma, Organic, Pedrazzoli (70g)
Prosciutto di Parma, Organic, Pedrazzoli (70g)

Prosciutto di Parma, Organic, Pedrazzoli (70g)

£6.35
(£9.07 per 100g)
Organic

in basket
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1
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Our organic Prosciutto di Parma is made in (you guessed it) Parma, in the north of Italy and always in the traditional way. Ageing for between 16 and 18 months, completely free from preservatives lends the pork a silky texture and sweet flavour that makes fabulously delicate addition to your charcuterie board.
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Producer

Charcuterie afficionados Pedrazzoli call the wonderfully fertile and productive land of Emilia-Romagna their home, a territory in the north-east of Italy. Their hands have been busy making fine Italian meats since 1951, putting over half a century of experience under their belts. In 1996, they were one of the first salumificios (Italian for where cured meat is produced) to switch over to organic completely. Bravissimo.

Ingredients & allergens

Italian pork thigh*, sea salt

While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items

Nutrition

Nutritional Information per 100g/ml:
Energy (kJ): 1113
Energy (kcal): 267
Protein (g): 25.9
Carbohydrate (g): 0.3
of which sugars (g): 0.3
Fat (g): 18.3
of which saturates (g): 6.1
Salt (g): 4.4

Nitrates: 0.0

Storage & prep

Keep refrigerated

Packaging

Food Contact Material: PLASTIC - aPET/rPET/cPET, non-black (Recyclable - Widely recyclable)
Sleeves/Wraps/Seals: PLASTIC - Other (Not Currently Recyclable)
Labels: PAPER/CARD (Recyclable - Widely recyclable)
Contais BPA: No - does not contain BPA

Exquisite cured meat
The largest online selection of top-notch organic charcuterie in the UK, at your fingertips.
Explore it here 

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