our products: Prosciutto di Parma deboned and pressed la torre
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
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
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
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
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
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