La Torre boneless dry-cured ham “addobbo” style is made from meat sourced from a select few European slaughterhouses. It is characterized by a unique sweetness and is naturally free from additives and preservatives. It weighs slightly less and is cured more quickly than La Torre Parma Ham. It weighs slightly less and is cured more quickly than La Torre Parma Ham.
- “Addobbo” style: boneless format, the right compromise between maintaining the natural characteristics of the product and practicality for cutting.
- Minimum aging period: 10 months
Salumificio La Torre S.p.a
