Parmigiano Reggiano P.D.O. over 30 months
Mountain product of Modena.
Characteristics: hard, very tasty and slightly salty.
Ingredients: milk, salt, rennet.
The Parmigiano Reggiano is a totally natural product, free of additives and preservatives. It is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and part of the provinces of Mantova and Bologna among plains, hills and mountains enclosed between the rivers Po and Reno.
The Parmigiano Reggiano is an important source of calcium, a fundamental element for growth and maintenance of the skeletal health which in certain diets is insufficient, since 40g provide more than 50% of the daily requirement of this precious element.
The animal feed is supplied in compliance with a strict regulation which prevents the use of grass silage and fermented fodder.
History: the origins of Parmigiano Reggiano date back to the Middle Ages around 12th century.
In the Benedictine and Cistercian monasteries of Parma and Reggio Emilia appeared the first dairies: thanks to the abundance of rivers and wide pastures, in this restricted area of Emilia the production of a hard cheese, obtained through the processing of milk in big cauldrons, developed.
NUTRITION FACTS
ENERGY VALUE FOR 100g OF PARMIGIANO REGGIANO:
Energy: Kcal 392, Kj 1633
Proteins: g 33
Carbohydrates: g 0,0
Lipids: g 28,40
Vitamin A: mcg 270
Vitamin B12: mcg 4,20
Riboflavin: mg 0,37
Biotin: mg 0,023
Calcium: mg 1,160
Phosphor: mg 678
Vacuum-packed
Store in the fridge between +4 °C and + 8 °C
Certified by the inspection body authorized by the MIPAAF
Sold by weight
Best before the expiry date on the package
