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The fresh thighs come from
pigs raise mear Mantova, Cremona, Parma, Reggio Emilia and
Brescia, all situated in the Padana plain. The origin of the
raw materials is exclusively Italian like the disciplinary
certificate of production of the Parma' s Ham. The selection
of fresh thighs of advanced weight to the 13 KG.
The receiving cell must be maintained at temperature from
0,5°C to 4°C until to the curig period . The times of working
are extremely important. All the thighs must be salted in
the same conditions, within the Thursday of every week the
thighs arrive in the factory, always on Friday the thighs
are salted. 4 |
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