Ham RESERVE BLACK LABEL boned pressed 24 months

 

riserva 24 piatto

 

 

Parma Ham boned

“RESERVE BLACK LABEL 24 MONTHS”

pressed and knife-peeled

 

Weight: kg 8 whit 1 kg maximum tolerance

Maturation: minimum 24 months

Storage instructions: temperature +3°/+6°C

Packing: 2-4 pieces in carboard boxes

 

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