Skip to content
our products: Prosciutto di Parma deboned and pressed la torre

Prosciutto di Parma deboned and pressed la torre

parma

Obtained from a careful selection of raw materials, handled with care and experience throughout a minimal seasoning period of 14 months, it is characterized by unique and peculiar sweetness./p>

Whole deboned and pressed prosciutto.

• Seasoned for at least 14 months

• Salumificio La Torre S.p.a 

Seasoned for at least 14 months
prosciutto di Parma DOP disossato pressato
prosciutto di Parma DOP disossato pressato "Per Pochi"
per pochi

Obtained from a careful selection of raw materials, handled with care and experience throughout a minimal seasoning period of 16 months, it is characterized by unique and peculiar sweetness.

Whole deboned and pressed prosciutto.

• Seasoned for at least 16 months

• Salumificio La Torre S.p.a 

Seasoned for at least 16 months
per gli amici

Obtained from a careful selection of raw materials, handled with care and experience throughout a minimal seasoning period of 18 months, it is characterized by unique and peculiar sweetness.

Whole deboned and pressed prosciutto.

• Seasoned for at least 18 months

• Salumificio La Torre S.p.a 

Seasoned for at least 18 months
prosciutto di Parma DOP disossato pressato "Per gli Amici"
prosciutto di Parma DOP disossato pressato
parma

Obtained from a careful selection of raw materials, handled with care and experience throughout a minimal seasoning period of 14 months, it is characterized by unique and peculiar sweetness./p>

Whole deboned and pressed prosciutto.

• Seasoned for at least 14 months

• Salumificio La Torre S.p.a 

stagionatura 14 mesi
prosciutto di Parma DOP disossato pressato "Per Pochi"
per pochi

Obtained from a careful selection of raw materials, handled with care and experience throughout a minimal seasoning period of 16 months, it is characterized by unique and peculiar sweetness.

Whole deboned and pressed prosciutto.

• Seasoned for at least 16 months

• Salumificio La Torre S.p.a 

stagionatura 16 mesi
prosciutto di Parma DOP disossato pressato "Per gli Amici"
per gli amici

Obtained from a careful selection of raw materials, handled with care and experience throughout a minimal seasoning period of 18 months, it is characterized by unique and peculiar sweetness.

Whole deboned and pressed prosciutto.

• Seasoned for at least 18 months

• Salumificio La Torre S.p.a 

stagionatura 18 mesi