PDO Parma Ham 14 months
Greci Enzo Traditional skinned deboned
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 7 kg |
| SHELF-LIFE (EXPIRY DATE) | 6 months from packing date |
| PRESERVATION TEMPERATURE | +2°C / +10°C |
| PACKING | Vacuum-packed in transparent or black (on request) 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 |