PDO Parma Ham 14 months

Greci Enzo Traditional deboned Pelatello

TECHNICAL SHEET

PRODUCTION PROCESS In accordance with Conservation Act n.26/90 and EC Reg. 1107/96
INGREDIENTS Selected Italian pork; minimum quantity of sea salt
CURING Minimum 14 months
SIZING From 6 kg
SHELF-LIFE (EXPIRY DATE) 6 months from packing date
PRESERVATION TEMPERATURE +2°C / +10°C
PACKING Vacuum-packed in transparent package
IMBALLO CARTON
PACKAGING CARTON DIMENSIONS 600 x 360 x 150 mm
PIECES PER CARTON N.4
FULL PALLET DIMENSIONS 800 x 1200 x 2000 mm
FULL PALLET COMPOSITION N. 4 cartons per layer

N. 7 layers

N. 28 cartons

N. 112 hams

NUTRITIONAL INFORMATION

ENERGY VALUE 1113 kJ / 267 kcal
FAT 18g
OF WHICH SATURATED FATTY ACIDS 6,1g
CARBOHYDRATES <0,5g
OF WHICH SUGAR 0g
PROTEIN 26g
SALT 4,4g