Raw ham, matured for over 36 months in the ancient "Secretum" maturing cellar. Sensual and elegant, available also cut by hand with a knife. Following the recognitions received by the Prosciutto Devodier 30 mesi (Devodier cured ham 30 months), selected and awarded as "Excellence" by Gambero Rosso, this cured ham matured over 36 months strives for the highest peaks of taste and aroma.
Ingredients
Italian pork, salt.
Guarantees are given:
-Free of preservatives
-Allergen free
-Gluten-free
Nutritional information
Average nutritional information per 100g
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Energy
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737 kJ / 175 kcal
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Fats
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6,4 g
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thereof saturated fatty acids
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2,1 g
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Carbohydrates
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<0,5 g
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thereof Sugar
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0 g
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Protein
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29 g
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Salt
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5,2 g
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DEVODIER
Responsible food business operator: DEVODIER PROSCIUTTI s.r.l., Via Ponticella 4, 43037 Mulazzano Ponte di Lesignano Bagni (PR), Italy.
The Devodier family's history as ham and sausage makers has its roots in the heart of the Parma Valley, where the hills merge with the riverbed of the Parma torrent.
So it is precisely in this unique place that the ancient curing cellars are born, the heart of the Devodier company, which has grown year after year along with the territory.
Even today, the hams are refined exclusively in the same ageing cellars, with their porous bricks and gnarled fir wood racks. Three different rooms, three different ageing processes, create a line of high-quality hams and cold meats that bears their name: Le Antiche Cantine (The Ancient Ageing Cellars).
For the Devodier family, the high quality of the product should tell of Parma every time you taste it. That is the tradition.
Devodier ham is born from an ancient passion, handed down from generation to generation. The Devodier family has always strived for excellence, to create a special ham every day, unique in fragrance and quality.
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Tips
The raw ham is the most versatile cold cut in the kitchen and can be wrapped alone on grissini, placed gently on crackers or between two slices of warm bread. It can be used to look at aperitifs or to colour antipasti, as a condiment over pizza or as a filling for the typical piadina emiliana.
