Parma Ham PDO Ruliano 24 months 2Kg

The area in which Ruliano ham factory is located, one of the best-known names for the production of Prosciutto di Parma PDO is nestled in the hills of the typical Parma Ham production area, located in the Emilia-Romagna region of Italy. The company strictly follows the traditional production methods established by the Protected Designation of Origin (PDO) specification for Prosciutto di Parma. The intriguing term "perex suctum" connects to ancient Rome and the etymology of the word "prosciutto." In the processing of Prosciutto Ruliano, this name derived from Latin emphasizes the artisanal production method that characterizes this delicious cured meat

Pigs are carefully selected, favoring native breeds and a specific diet. Salting is done manually, ensuring an even distribution of salt. The drying and resting period precedes the curing phase in natural cellars. Prosciutto di Parma PDO Ruliano trancio is left to mature for at least 24 months, an essential period to develop the distinctive organoleptic characteristics.

The utility of the product lies in creating a high-quality ham, prized for its refined taste and soft texture. Distinctive features include attention to animal welfare, the use of traditional methodologies, and the long curing process that gives the ham a rich and complex flavor. Prosciutto di Parma PDO Ruliano trancio is a gastronomic excellence that reflects Italian craftsmanship and tradition.