Langhirano is well known in the gastronomic field with the wide variety of typical products and culinary delights that the area proposed for centuries. No doubt, Prosciutto di Parma is a staple of Langhiranese tradition, at the side of other meats, to fine wines, to anolini in broth and tasty cheese.
The slice, neither thin nor thick, comes in pink and lean white part in the fat part. We will be able to say to enjoy fully the ham only when we savor every part. It is obtained from pigs reared and fed with natural and traditional systems for generations to obtain shapes and sizes specifically designed. For this, it is distinguished from others by its rounded shape called “a chicken leg.”
The unique climate, the fresh air of the valley, the patient seasoning, long working stages with the ability of masters make salting the ham what it is. The real good ham has a minimum of 14/18 months of maturation: the preparation requires several months of work, a varied and detailed process from slaughter to salting, by deposition in cold storage until the seasoning that make delicious and tasty.
one can not fail to remember that our ham provides nutritional components for all ages of life without preservatives and dyes, low in cholesterol: really useful for the development of children, adolescents and the elderly is easily digestible and with high protein content , suitable for that type of careful consumer to own power supply, protected and healthy.
Quality products. A source of pride for Cantaluppi Tavernerio that, for decades, bases its activities on the research of the most efficient suppliers out there to give its customers the most efficient that you’ll, at the right prezzo.Il Cantaluppi brand, in any case, is a guarantee of professionalism, a professionalism that results in the careful assessment of food to be traded by the producer to the final consumer.