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Perex suctum is the Parma DOP from the Ruliano company in Langhirano (PR). A prestigious reality that produces only from pig farms in the Po Valley and uses neither preservatives nor additives but only sea salt. Everything else is done by the air of the Parma hills and the perfect humidity level of these places where this delicacy has been produced for centuries. It is aged 18 months - 20 months, deboned and pressed.
£ 382.50
Description
Perex suctum is the Parma DOP from the Ruliano company in Langhirano (PR). A prestigious reality that produces only from pig farms in the Po Valley and uses neither preservatives nor additives but only sea salt. Everything else is done by the air of the Parma hills and the perfect humidity level of these places where this delicacy has been produced for centuries. It is aged 18 months - 20 months, deboned and pressed.
Ingredients
Leg of national pork from the PARMA DOP circuit 100% ITALIAN Pigs born, raised, slaughtered, and processed in Italy, sea salt. Technological adjuvants: lard No allergens and GMOs.
Without allergens
Nutritional Analysis
Attention
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