Gardani Prosciutto di Parma senza osso, with a minimum 16-month ageing, is the choice for restaurants and shops that want to offer a benchmark Italian crudo.
Choosing a Prosciutto di Parma with a declared minimum ageing of 16 months means offering your customers a product with well-defined characteristics: longer ageing develops flavour and structure, qualities that the end customer knows how to appreciate, especially in European markets where demand for authentic Italian products continues to grow.
The boneless version from Gardani, in an approx. 9 kg format, meets the operational needs of restaurants, pizzerias and Italian food shops that want practicality without compromising on a top-tier product. For your business serving customers in Germany, France or elsewhere in Europe, Italianabrand.com provides pallet shipping with a complete assortment for foodservice and retail.
Gardani Prosciutto di Parma senza osso, with a minimum 16-month ageing, is the choice for restaurants and shops that want to offer a benchmark Italian crudo.
