Cow leathers.
Suckling pig under 6 kg and frozen pork hind feet.
Pigs and chicken.
Frozen lamb.
Fresh, frozen beef meat, canned beef meat.
on the hills of the Parma Apennines, within the typical production area of Parma Ham. These areas of the Apennines are the essential element for the creation of a ham that preserves the fragrance, flavor and authenticity of the past. A landscape where you can breathe that dry and fragrant air, coming from the sea, which creates that particular microclimate that is the basic condition of the natural drying and curing process of hams. Product care is the fundamental element. Each fresh pork leg, comes from farms recognized by the Consortium regulations, is salted by hand so that it receives the right amount of salt. Subsequently, the ham is stored for a certain period in refrigerators and then transferred to the aging rooms where it acquires flavor and fragrance. Whole ham cured and then boned. The ingredients used are exclusively pork legs and salt, without the use of any type of nitrate or preservative. Vacuum packed and then boxed, the weight is about 7.5 / 8 kg. Half boneless ham under vacuum branded Parma Half cured ham and subsequently boned, proposed in the most convenient package for family consumption. Vacuum packed, the weight is about 4 Kg. Cured ham on the bone, it is packaged in boxes and the weight is about 9.5 / 10 Kg.
PARMA HAM PDO DEBONED DRY CURED ITALIAN PORK HAM 18+ MONTHS CURED VACUUM PACKED 180 DAYS SHELF LIFE/2-8°C MOQ 500KG/1PALLET/40BOXES/80PCS 11,80 $/KG FOB MAIN ITALIAN PORT
Alfalfa hay and pellets.
Alfalfa hay.
White and brown edible eggs.
Crust and finished goat leather, crust leather, finished goat leather, finished leather.
Frozen Chicken Paws.
Fresh pork.Clearing agent
Chicken paws.
calf pieces leather scraps black brown small size rosapell laura castelgomberto vicenza
Italian salamis and prosciutto.Trader/ broker
Alfalfa hay.
Parma ham.
Wet salted lamb and sheep skins.
Finished leather like, sheep leather.
