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Prosciutto di Parma PDO 24 months Bedogni Egidio boneless

Prosciutto di Parma PDO 24 months Bedogni Egidio boneless

The fresh legs used to produce the Prosciutto di Parma 24 months Bedogni Egidio are carefully selected and placed under common salt in refrigerated cells for an initial period of 6 (six) days. They are then moved in the muscular part with an automatic massager to facilitate the penetration of the salt, then salted a second time and placed in a refrigerated cell for 20 (twenty) days. Subsequently, the residual salt is removed and they are placed in a resting cell for an additional 60 (sixty) days approximately, and then washed with an automatic spray washer. It is at this point that the aging process begins in rooms specially set up at natural temperature for a minimum aging period of 12 months. Before being shipped, they are selected based on the specific requests of the customers, deboned, cleaned with a knife, and immediately vacuum-packed. Pairings: Prosciutto di Parma 24 months Bedogni Egidio boneless is excellent consumed on its own, sliced thinly and accompanied with breadsticks and bread. It pairs well with figs, melon, kiwi, or pineapple. Excellent as an appetizer accompanied by medium-aged cheeses. We recommend pairing with a Cabernet Sauvignon from the eastern hills of Friuli or a medium-bodied white like a Malvasia Istriana or Tocai from Friuli. Storage: In a dry and cool place, apply a cloth on the cut. Processing: The fresh legs are carefully selected and placed under common salt in refrigerated cells for an initial period of 6 (six) days. They are then moved in the muscular part with an automatic massager to facilitate the penetration of the salt, then salted a second time and placed in a refrigerated cell for 20 (twenty) days. Subsequently, the residual salt is removed and they are placed in a resting cell for an additional 60 (sixty) days approximately, and then washed with an automatic spray washer. It is at this point that the aging process begins in rooms specially set up at natural temperature for a minimum aging period of 12 (twelve) months. Before being shipped, they are selected based on the specific requests of the customers, deboned, cleaned with a knife, and immediately vacuum-packed. Aging: 22
£ 220.00

Description

The fresh legs used to produce the Prosciutto di Parma 24 months Bedogni Egidio are carefully selected and placed under common salt in refrigerated cells for an initial period of 6 (six) days. They are then moved in the muscular part with an automatic massager to facilitate the penetration of the salt, then salted a second time and placed in a refrigerated cell for 20 (twenty) days. Subsequently, the residual salt is removed and they are placed in a resting cell for an additional 60 (sixty) days approximately, and then washed with an automatic spray washer. It is at this point that the aging process begins in rooms specially set up at natural temperature for a minimum aging period of 12 months. Before being shipped, they are selected based on the specific requests of the customers, deboned, cleaned with a knife, and immediately vacuum-packed. Pairings: Prosciutto di Parma 24 months Bedogni Egidio boneless is excellent consumed on its own, sliced thinly and accompanied with breadsticks and bread. It pairs well with figs, melon, kiwi, or pineapple. Excellent as an appetizer accompanied by medium-aged cheeses. We recommend pairing with a Cabernet Sauvignon from the eastern hills of Friuli or a medium-bodied white like a Malvasia Istriana or Tocai from Friuli. Storage: In a dry and cool place, apply a cloth on the cut. Processing: The fresh legs are carefully selected and placed under common salt in refrigerated cells for an initial period of 6 (six) days. They are then moved in the muscular part with an automatic massager to facilitate the penetration of the salt, then salted a second time and placed in a refrigerated cell for 20 (twenty) days. Subsequently, the residual salt is removed and they are placed in a resting cell for an additional 60 (sixty) days approximately, and then washed with an automatic spray washer. It is at this point that the aging process begins in rooms specially set up at natural temperature for a minimum aging period of 12 (twelve) months. Before being shipped, they are selected based on the specific requests of the customers, deboned, cleaned with a knife, and immediately vacuum-packed. Aging: 22