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TYPE OF PRODUCT: bone-in cured mountain ham
WEIGHT: 6.0/7.0 kg
METHOD OF MANUFACTURING: loose, equipped with collar label
SEASONING: 9 months.
STORAGE CONDITIONS: in a cool place.
INGREDIENTS: pork thigh meat, salt, preservatives: potassium nitrate, sodium nitrate.
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| Energy value |
Proteins |
Carbohydrates |
Fats |
| 269 Kcal/1122 KJ |
29 |
0.0 |
17 |
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Maria Luigia and the Parma violets
Aimed at returning to and recreating this historical tie, the exhibition "Maria Luigia and the Parma violets"
Information:
From Saturday 15 March 2008 to Sunday 20 April 2008
Museum Glauco Lombardi Strada Garibaldi, 15 - 43100 Parma
Opening times:
from Tuesday to Saturday: 9.30 -15.30;
Sundays and holidays, including Easter Monday: 9.00-18.30
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The Products
