La Torre dry-cured ham “bauletto 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.
- “Bauletto addobbo” style: completely rind-free, a more practical version of our ham that is ready to slice
- Minimum aging period: 10 months
Salumificio La Torre S.p.a
