24-month Halal Parmigiano Reggiano
Ingredients: Milk, salt, natural veal rennet. No additives added.
With a straw yellow color, the 24-month halal Parmigiano Reggiano has a good olfactory impact and a taste balanced between savory and sweet. Aromatically, lactic notes prevail, enriched by those of flowers, fresh fruit, dried fruit, pastries, and spices. It has a high friability and solubility. It is excellent enjoyed on its own, grated over first courses, or in flakes, becoming an ideal companion and enhancing the flavors of the most diverse dishes.
In addition to complying with the regulations of the Parmigiano Reggiano Consortium, the production is distinguished by the use of certified halal ingredients and some phases of processing in the warehouse that are carried out separately from other cheese forms. This type of Parmigiano is a product certified by the Halal International Authority.
Lactose-free
No preservatives
GMO-free
Price range: €14.82 through €23.20
Culinary pairings
Dried fruits
Balsamic vinegar
Shipping details
PACKAGING/WRAPPING
Portions available in different weights, vacuum-sealed in multilayer plastic film.
Primary packaging complies with relevant EU regulations (technical specifications available).
TRANSPORT
Refrigerated transport (Maximum temperature T8°C)
Nutritional Table
100 g of Parmigiano Reggiano contain:
| Weight | 3 kg |
|---|---|
| Energy | 1671 kj – 402 kcal |
| Carbohydrates | 0 g |
| Sugars | 0 g |
| Protein | 32.4 g |
| Fat | 29.7 g |
| of which saturated | 19.6 g |
| Salt | 1.6 g |
1 The reported values are derived from analyses conducted by the Consortium on random samples of Parmigiano Reggiano PDO, not attributable to a specific producer, production batch, or geographical area.
2 The percentage of free amino acids refers to 24-month aged Parmigiano Reggiano.
3 Energy value calculated using the conversion coefficients listed in Annex XIV, Reg. EU 1169/2011.
4 Salt: equivalent salt content calculated using the formula Salt = Sodium x 2.5 as defined by Reg. EU 1169/2011, Annex 1.
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