Office Hours 9am - 5pm Mon - Fri
Showing 1213–1217 of 1217 results
Parma is a DOP-protected name given only to prosciutto produced in the small area of Parma. It is made by rubbing and massaging the hind legs of pork with salt and is aged for a minimum of 13 months within Parma.
Dry but not sharp, fruit and acidity match perfectly
Touch of spice and slightly peppery, displaying delicious clean fruit - medium full-bodied.
Warm and not heavy with red fruit flavours
8kg Free Range Turkey