PARMIGIANO REGGIANO AGED FOR 50 MONTHS, A LONG MATURATION FOR A SPECIAL PRODUCT!
Description : it is the most intense, dry, grainy and easily digestible product.
Conservation: it is advisable to keep the product in the refrigerator in the appropriate containers or wrap it in cling film. To keep the properties and goodness of Parmigiano Reggiano unaltered, it is always necessary to keep it at a temperature not exceeding 10°C.
It should also be avoided that it remains exposed to the air for a long time without adequate protection. All in order to prevent the pasta from drying out, thus also altering its taste.
Lactose-free: Parmigiano Reggiano is naturally lactose-free since the typical manufacturing process eliminates the lactose present in the milk during the very first stages of production and guarantees a galactose content of less than 0.01%.
Highly digestible: the long and slow maturation of at least 50 months makes this cheese easy to digest and readily assimilable.
An ally for those suffering from milk protein allergies.
|Free amino acids on total protein 2||%23,3|
|Saturated fatty acids||19,6g|
|Monounsaturated fatty acids||9,3g|
|Polyunsaturated fatty acids||0,8g|
|Fat on dry matter||43,3% s.s.|
|of which sugars||0g|
|Thiamine (Vit. B1)||0,03mg|
|Riboflavin (Vit. B2)||0,35mg|
|Niacin (Vit. PP/B3)||0,06mg|
|Pantothenic acid (Vit. B5)||0,320mg|
1 The values reported are obtained from analyzes carried out by the Consortium on random samples of Parmigiano Reggiano DOP, not attributable to a specific producer, production lot, geographical area.
2 The percentage of free amino acids refers to 24-month Parmigiano Reggiano.
3 Energy value calculated using the conversion coefficients listed in Annex XIV, Reg. UE 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.