Our Parma ham “bauletto addobbo” style“ is made from carefully selected raw materials, processed with expertise and carefully aged for at least 16 months, characterized by a distinctive and unmistakable sweetness.
- “Bauletto addobbo” style: a cut that retains the rind only in the area of the famous ducal crown, a more practical version of our ham that is ready to slice.
- Minimum aging period 16 months
Salumificio La Torre S.p.a
