12-month Halal Parmigiano Reggiano
Ingredients: Milk, salt, natural veal rennet. No additives added.
Of straw yellow color, light and uniform, elastic and compact, the 12-month halal Parmigiano has a good olfactory impact and a taste balanced between sweet and slightly acidic. Aromatically, notes of fresh milk, cream, yogurt, and vegetal notes of grass and boiled vegetables prevail. The tyrosine crystals are almost imperceptible. Due to all these characteristics, our Parmigiano Reggiano DOP is excellent enjoyed on its own as an appetizer or in flakes in salads.
In addition to respecting the regulations of the Parmigiano Reggiano Consortium, the production is distinguished by the use of halal-certified ingredients and certain processing phases 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: €13.20 through €20.50
Culinary pairings
Fresh fruit
Raw vegetables
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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