Parma HAM A22

This excellent Parma ham DOP, totally respectful of all production regulations, is called A22, the tracking number that Parma ham Consortium gave the factory. This simple code underlines the simplicity of the ingredients employed for the production: best quality Italian pork legs, salt and…nothing else.

This code, branded with the five-pointed crown of the Consortium, identifies unmistakably the production made by Selezione Srl, which is around 10,000 pcs per year: a kind of limited production that allows to keep a high-quality standard.

The factory in Tizzano Val Parma (PR) looks carefully for the primary product in the slaughterhouses in Lombardy and Emilia-Romagna and selects only 15-18 kgs legs. The working follows literally the traditional procedures, made of a complex sequence of interventions like trimming, salting, salt-removing, cleaning and “sugnatura”, just to mention some. These steps are staggered by exact rest periods in cold stores and seasoning rooms and followed by a long maturing (at least 18 months). During this maturing, the hams stay in a natural cellar full of the typical smell of seasoning.

At the end of the seasoning the legs will have lost a lot of their weight, reaching 10-12 kgs, but the real change will be found inside: the fresh meat will have turned into an exquisite Parma ham, with a sweet taste and a totally unique character. The particular working and seasoning setting make the Parma ham A22 by Selezione Srl a tasty, savoury and aromatic product with valuable organoleptic characteristics that lets your palate feel intense emotions.

 

SELEZIONE srl

 

Strada della Val Bardea, 114 PRATOLUNGO

43028 Tizzano Val Parma (PR)

P.IVA 00428340343

 

Selezione Inglese Selezione Francese Selezione Italiano

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Selezione Srl è un prosciuttificio di Tizzano Val Parma, dal 1976 produciamo salumi di altissima qualità.

Parma HAM A22

This excellent Parma ham DOP, totally respectful of all production regulations, is called A22, the tracking number that Parma ham Consortium gave the factory. This simple code underlines the simplicity of the ingredients employed for the production: best quality Italian pork legs, salt and…nothing else.

This code, branded with the five-pointed crown of the Consortium, identifies unmistakably the production made by Selezione Srl, which is around 10,000 pcs per year: a kind of limited production that allows to keep a high-quality standard.

The factory in Tizzano Val Parma (PR) looks carefully for the primary product in the slaughterhouses in Lombardy and Emilia-Romagna and selects only 15-18 kgs legs. The working follows literally the traditional procedures, made of a complex sequence of interventions like trimming, salting, salt-removing, cleaning and “sugnatura”, just to mention some. These steps are staggered by exact rest periods in cold stores and seasoning rooms and followed by a long maturing (at least 18 months). During this maturing, the hams stay in a natural cellar full of the typical smell of seasoning.

At the end of the seasoning the legs will have lost a lot of their weight, reaching 10-12 kgs, but the real change will be found inside: the fresh meat will have turned into an exquisite Parma ham, with a sweet taste and a totally unique character. The particular working and seasoning setting make the Parma ham A22 by Selezione Srl a tasty, savoury and aromatic product with valuable organoleptic characteristics that lets your palate feel intense emotions.

Selezione Inglese Selezione Francese Selezione Italiano
Selezione Srl è un prosciuttificio di Tizzano Val Parma, dal 1976 produciamo salumi di altissima qualità.

Selezione Srl è un prosciuttificio di Tizzano Val Parma, dal 1976 produciamo salumi di altissima qualità.

Parma HAM A22

​This excellent Parma ham DOP, totally respectful of all production regulations, is called A22, the tracking number that Parma ham Consortium gave the factory. This simple code underlines the simplicity of the ingredients employed for the production: best quality Italian pork legs, salt and…nothing else.

This code, branded with the five-pointed crown of the Consortium, identifies unmistakably the production made by Selezione Srl, which is around 10,000 pcs per year: a kind of limited production that allows to keep a high-quality standard.

The factory in Tizzano Val Parma (PR) looks carefully for the primary product in the slaughterhouses in Lombardy and Emilia-Romagna and selects only 15-18 kgs legs. The working follows literally the traditional procedures, made of a complex sequence of interventions like trimming, salting, salt-removing, cleaning and “sugnatura”, just to mention some. These steps are staggered by exact rest periods in cold stores and seasoning rooms and followed by a long maturing (at least 18 months). During this maturing, the hams stay in a natural cellar full of the typical smell of seasoning.

At the end of the seasoning the legs will have lost a lot of their weight, reaching 10-12 kgs, but the real change will be found inside: the fresh meat will have turned into an exquisite Parma ham, with a sweet taste and a totally unique character. The particular working and seasoning setting make the Parma ham A22 by Selezione Srl a tasty, savoury and aromatic product with valuable organoleptic characteristics that lets your palate feel intense emotions.

Selezione Srl è un prosciuttificio di Tizzano Val Parma, dal 1976 produciamo salumi di altissima qualità.

PARMA HAM A22

​This excellent Parma ham DOP, totally respectful of all production regulations, is called A22, the tracking number that Parma ham Consortium gave the factory. This simple code underlines the simplicity of the ingredients employed for the production: best quality Italian pork legs, salt and…nothing else.

This code, branded with the five-pointed crown of the Consortium, identifies unmistakably the production made by Selezione Srl, which is around 10,000 pcs per year: a kind of limited production that allows to keep a high-quality standard.

The factory in Tizzano Val Parma (PR) looks carefully for the primary product in the slaughterhouses in Lombardy and Emilia-Romagna and selects only 15-18 kgs legs. The working follows literally the traditional procedures, made of a complex sequence of interventions like trimming, salting, salt-removing, cleaning and “sugnatura”, just to mention some. These steps are staggered by exact rest periods in cold stores and seasoning rooms and followed by a long maturing (at least 18 months). During this maturing, the hams stay in a natural cellar full of the typical smell of seasoning.

At the end of the seasoning the legs will have lost a lot of their weight, reaching 10-12 kgs, but the real change will be found inside: the fresh meat will have turned into an exquisite Parma ham, with a sweet taste and a totally unique character. The particular working and seasoning setting make the Parma ham A22 by Selezione Srl a tasty, savoury and aromatic product with valuable organoleptic characteristics that lets your palate feel intense emotions.