[vc_row][vc_column][vc_custom_heading text=”QUALITY” font_container=”tag:h4|text_align:center” use_theme_fonts=”yes” el_class=”titolo”][vc_column_text]<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][vc_column_text]The specifications of the PDO Parma Ham Consortium define the territorial limits and the characteristics of suitability of the product at all stages of the supply chain (birth, rearing, slaughtering of the pig, processing and curing of the PDO circuit leg) until it is ready for sale to the final consumer.
\nWhere of the production site is located is also relevant for PDO purposes in order to can carry out the salting and maturing of PDO Parma Ham.
\nLagrimone di Tizzano Val Parma, falls within the territorial perimeter defined by the specification of the Parma Ham Consortium.[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”2649″ img_size=”full”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n
KEY INGREDIENTS:<\/p>\n
[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][vc_column_text]<\/p>\n
[\/vc_column_text][vc_separator color=”chino”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_separator color=”chino”][vc_column_text]<\/p>\n
[\/vc_column_text][vc_separator color=”chino”][vc_column_text]<\/p>\n
[\/vc_column_text][\/vc_column][vc_column width=”1\/2″][vc_single_image image=”2716″ img_size=”full”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text][\/vc_column_text][vc_custom_heading text=”Focus on PDO Parma Ham” font_container=”tag:h6|text_align:center” use_theme_fonts=”yes”][\/vc_column][\/vc_row][vc_row inverse=”” css=”.vc_custom_1653033289323{background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}”][vc_column][vc_row_inner][vc_column_inner][vc_empty_space][vc_column_text]”Prosciutto di Parma is a food suitable for all times of the day. Its nutritional value can be summarised as follows: low fat, lots of minerals and vitamins, and easily digestible proteins that make it a food suitable for people of various ages.\u201d<\/p>\n
Parma Ham proves to be a highly digestible product and therefore the ideal food for children, sportsmen and the elderly thanks to its high quality protein content and the natural proteolysis that occurs during the seasoning process. Sportsmen and sportswomen can also count on the detoxifying and anti-fatigue action of the branched amino acids valine, leucine and isoleucine, which make up more than 20 % of the total protein quota and contribute to the repair of muscle damage due to the wear and tear that muscle undergoes during movement[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][vc_column_text]The total lipid component is also of high quality, thanks to the high content of unsaturated fatty acids (64,9%), those good fats that are good for your health, such as oleic acid (45,8%), a monounsaturated fat also found in olive oil that protects against cardiovascular diseases Eating Parma Ham means contributing to the recommended daily intake levels (RDA) of B vitamins but also providing a good portion of valuable minerals with high bioavailability, i.e. easily absorbed by the body, such as iron, for example.<\/p>\n
Prosciutto di Parma also proves to be an excellent food that helps fight and inhibit the action of free radicals, the main cause of ageing and degenerative diseases, and restore the body’s physiological balance, thanks to the presence of natural antioxidants such as vitamin E and selenium’.[\/vc_column_text][vc_column_text]<\/p>\n
| Nutritional values per 100 g:<\/th>\n<\/tr>\n | |
|---|---|
| Val. Energy<\/td>\n | 1113 Kj\/ 267 Kcal<\/td>\n<\/tr>\n |
| Fats<\/td>\n | 18 g<\/td>\n<\/tr>\n |
| of which saturated fatty acids<\/td>\n | 6,1 g<\/td>\n<\/tr>\n |
| Carbohydrates<\/td>\n | <0,5 g<\/td>\n<\/tr>\n |
| of which Sugars<\/td>\n | 0 g<\/td>\n<\/tr>\n |
| Protein<\/td>\n | 26 g<\/td>\n<\/tr>\n |
| Salt<\/td>\n | 4,4 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n [\/vc_column_text][vc_column_text]*The survey to update nutritional values was conducted in cooperation with the Stazione Sperimentale per l’Industriadelle Conserve Alimentari (SSICA) and the Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione (INRAN). Source: https:\/\/www.prosciuttodiparma.com\/<\/span>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":" [vc_row][vc_column][vc_custom_heading text=”QUALITY” font_container=”tag:h4|text_align:center” use_theme_fonts=”yes” el_class=”titolo”][vc_column_text] FOCUS ON OUR CORE BUSINESS: THE PRODUCTION OF PARMA HAM PDO [\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][\/vc_column][\/vc_row][vc_row][vc_column width=”1\/2″][vc_column_text]The specifications of the PDO Parma Ham Consortium define the territorial limits and the characteristics of suitability of the product at all stages of the supply chain (birth, rearing, slaughtering of the pig, processing and curing of the […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2883","page","type-page","status-publish","hentry"],"yoast_head":"\n |