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.
The pig is a very generous animal, so much so that every part of it is used. Once slaughtered, the pig is depilated (the hair or bristles are then recovered to obtain highly appreciated brushes: from those for painting, using the hardest bristles, up to shaving brushes with the softest bristles). The carcass is then emptied of the entrails and divided, along the spine, into two half-carcases.
No broken bones
Well cleaned and fresh
No bruises
No black pads or ammonia burns
No bad smells
No excessive blood or blood stains
Moisture content is less than 5%
Freezing Process : IQF
Packing : IWP, inner poly bag and outer carton, or according to clients' requirements
Frozen sheep meat sectioned in 3 main parts, cartoned and frozen; lamb and adult lamb cuts like shoulder, leg, breasts, boneless legs, boneless shoulders and much more all frozen and vacuum
High quality meat, thanks to animals born, reared, slaughtered and cut in Italy. The meat is tender and tasty. It is obtained from young animals, bred with a balanced diet, free from GMOs and animal fats.
The Company is specialized in conversion of special beef from the best French breeds (Charolais, Limousine and Blonde D'Aquitaine). Such specialization in beef conversion allows every anatomic cut to be available, totally cleaned and ready for use. Such process allows the client to get the maximum quality and confidence in costs.
Product No. 182.10
Package weight: 0.400 kg
Weight of box: 4.800 kg
Packages in each box:12
Boxes for pallet:72
Shelf life: 18 months
Storage temperature: -18¦ C.
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
h breast Vs. raw
•Better physical development of the calf (both in terms of mass and digestive apparatus) Vs. traditional milk replacers
•Economic gain, as it enables to process and reuse non-saleable powder cost is about 150-200 euros/100 kg)
•Reduction in the rate of mortality, if compared with the adoption of the traditional replacer.
The pasteurizer for calves, PLV series, is equipped with a container with triple wall, insulated, made entirely of stainless steel. The heating system is electric and runs directly from the machine with heating elements in a water bath (bain marie system).
The pasteurizer is available in different capacities from 75 to 500 l.
A mobile version provided with wheels is recommended up to the capacity of 100 l, after which the recommended d 100 l.
The pasteurizer is available in different capacities from 75 to 500 l. Packing details depend on capacity.
