Additional information
| Packsize | 15/3 OZ |
|---|
MAESTRI D`ITALIA, PROSCIUTTO ITALIANO, SLICED
SLICED RETAIL Dry-cured ham, obtained by salting and curing selected fresh bone-in hams from pork raised and slaughtered in Europe. Slow-cured for at least 400 days in the Parma region (Italy), using only natural products: pork ham and Mediterranean sea salt. After the curing process, the bone and rind are removed.
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FERMIN, SERRANO HAM
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