Try the most noble, rich and tasty Simonini Parma Ham, carefully selected for its excellence.
Versatility Without Borders : It represents the pinnacle of excellence in the world of hams, the result of a careful selection of the highest quality legs. Each ham is carefully processed to guarantee perfect raw material, suitable for long maturation which gives it its unmistakable taste.
Extended Curing : The key to the extraordinary flavor of this ham is the extended curing of 30 months. This artisanal process gives Simonini Parma Ham a delicate texture and a rich taste that will satisfy even the most demanding palates.
SIZE: approximately 8 kilograms.
Data sheet
SIZE: approximately 8 kilograms.
SPECIFIC NOTES : Gluten-free and allergen-free Parma Ham PDO. Maturation 30 months.
ORIGIN: Emilia-Romagna.
INGREDIENTS: Only pork born and raised in Italy, little sea salt.
ADDITIVES AND PRESERVATIVES: None.
STORAGE METHOD : Cool, dry place.
PRODUCER : Simonini Vittorio srl - Langhirano (PR).
Philosophy Vittorio Simonini
Simple words that reflect the meaning of my work... An ancient work that I did not discover but from which I learned and made all those little secrets of an ancient and traditional process my own, to bring to the present day a product capable of containing itself the genuine quality of the past. Producing ham is not the simple transformation of fresh meat into cured meat, but it is much more. Producing ham means following all the processing phases from the moment it arrives, but even before that, evaluating the undisputed quality of the raw material.
Always in fashion, a product that we could define as evergreen. Each ham contains different organoleptic characteristics and woe if this were not the case it would lose all its craftsmanship, it would become homologated and all the same. This is why every ham we produce at Simonini brings with it a great emotion that is renewed every time and maturing it is an art that satisfies our sacrifice, our choices and our long work. If producing ham is an emotion and curing it an art, allow me to wish you that tasting it becomes a pleasure and that it can give you that emotion that I relive every time I see it slowly transform inside my cellars.