In Emilia Romagna, this type of cured meat is produced at an altitude no higher than 900 m, from heavy pigs farmed in Parma.
When cut, the slice is pink in the lean parts and white in the fatty parts.
INGREDIENTS: Italian pork, salt, dystrose, spices. Preservatives: E252 - E250.
Average nutritional values per 100 g: Energy 1628 kj / 389 kcal, Fat 20.5 g of which saturated 11.6 g, Carbohydrates 0.1 g of which sugars 0.1 g, Protein 28.51 g, salt 4.89 g.
(Price per kg. €28.00)