Fresh pork leg, Parma cut, specially trimmed for curing and further processing. Ideal for Parma-style ham production or wholesale supply.

Cut: Pork leg, Parma cut – bone-in, rind on, specially trimmed to Parma specification (trotter, tail, flank, and excessive fat removed), uniform shape for curing

Condition: Fresh chilled, not frozen

Quality: Meaty, consistent trim, clean, free from bruising, blood clots, bone splinters, or contamination

Shelf life: 14 days vacuum packed at 0–2 °C

Pack sizes: Whole leg, typically 8–12 kg each; packed in 10 kg or 20 kg cartons (as required)

Packaging: Vacuum packs or lined export-grade cartons, palletized for shipment

Origin: Portugal

Label includes: product name, cut specification (Parma cut), net weight, batch/lot number, date of packing, use by date, country of origin, storage instructions

Storage: keep refrigerated at 0–4 °C

Delivery:

EU: 1–5 days transit (refrigerated transport)
Worldwide: 7–15 business days by air freight (subject to customs clearance)

Certifications: HACCP, GMP, and official EU veterinary/health certification provided with each shipment

Shipping

Shipping weight: Whole legs, packed in 10 kg / 20 kg cartons
Shipping dimensions: approx. 40 × 30 × 20 cm (10 kg carton) / 60 × 40 × 20 cm (20 kg carton)
Delivery times: 1–5 business days (EU) / 7–15 business days (Worldwide)

Price: per €/1000 kg. Contact us for bulk supply, logistics, and custom terms.