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From pigs raised and handled only in the Parma region in Northern Italy, fed on an exclusive diet of barley, oats and whey from the age of at least 9 months to guarantee high quality of meat.
Salted for 10 days and cured with the bone for at least 6/7 months, then greased with lard for at least 10 months and air-dried in special air-conditioned room. Sweet Taste.
Served on its own or with butter and toasted bread or Melon or Figs or even Exotic fruit. Best paired with Lambrusco Red Wine, Malvasia White Wine and Fontana White Wine