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These pages will take you on a culinary journey through Italy where every product will tell you a story of traditions, of local flavours and customs from old times, reminding you of the simple rhythm of nature.
Enjoy the journeyFabio Antoniazzi, Founder
COD. 2434 REGION | PRINT
Parma Ham 18 months Rosa dellŽAngelo 100 gr PREORDER
INGREDIENTS Pork leg, salt.
SEASONING 18 months
WEIGHT 100 gr
SHELF LIFE 21 days
NOTES It is made with heavy Italian pig thighs, salted by hand (damp salt on the rind and dry salt on the lean part). For three weeks the hams absorb the salt in a cell which is humid (80%) and cold (from +1 to +4 degrees), after which they are left to rest, drying slowly, for three months. They are then washed, and curing begins. It is now up to the sea air, which, before reaching the plains, has taken up the balms of the Apennine woodlands. Weather permitting, the windows are opened, and this is the procedure for the next nine months. Then the hams are taken down to the cellar: after 12 months, the Consortium will affix the Ducal Crown attesting to their quality. This is not enough: the ham will be kept in place for 18-20 months, when its sweetness - intense, profound, modulated, but never sugary - will be fully appreciated.
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