Prosciutto di Parma DOP 24 mesi Bedogni Egidio disossato

The thighs that will be used to produce the 24-month Parma Ham Bedogni Egidio are carefully selected and placed in common rooms in cold storage for an initial period of 6 (six) days, are then moved into the muscle part with automatic masseuse, to encourage the salt penetration then salt for a second time and stored in a cold storage room for 20 (twenty) days. Subsequently the residual salt is removed and placed in a rest cell for a further 60 days (about sixty), and then washed with an automatic spray washing machine. It is at this point that the seasoning begins in the specially prepared rooms at natural temperature for a minimum seasoning of 12 months. Before being shipped, they are selected according to specific customer requests, boned, cleaned with a knife and immediately vacuum packed.