Page 157 - Qld Range Book August 2022

ACN 064 527 251 ABN 16 064 527 251
S S I I E E N N A A F F O O O O D DS S P P T T Y Y L L T T D D
Adelaide  11 - 13 Opala Street, Regency Park, South Australia 5010 Australia

Brisbane  14/65 Christensen Road, Stapylton, Queensland 4207 Australia

Phone: (08) 8243 0233 Fax: (08) 8243 1744

International Phone: + 61 8 8243 0233 International Fax: + 61 8 8243 1744
Email: admin@sienafoods.com.au Internet: www.sienafoods.com.au
I M P O R T E R S  D I S T R I B U T O R S  P R O D U C E R S

SIENA ITALIAN PROSCIUTTO

Prosciutto di Parma is only produced in the province of Parma, Italy. It is the gold standard of Italian prosciutto and can
only be produced in the Parma region using pigs born and bred according to strict guidelines on approved farms in
regions of northern and central Italy. The unique micro-climate combined with the producers expertise allows the
authentic formations to produce its delicious sweet flavour hence, why it is possible to produce the highest quality hams
by only using four ingredients, specially-bred and fed Italian pigs, sea salt, air and the most important ingredient time!
Parma ham qualifies as a 100-percent natural product where preservatives and additives such as sugar, spices, smoke,
water and nitrites are prohibited. It is also low in cholesterol and high in proteins.

CTN PRICE

CODE SIZE DESCRIPTION GST
QTY PER kg

53133 8kg RW SIENA ITALIAN PARMA PROSCIUTTO NIL 1 $24.95

PARMA DUCAL CROWN

Quality that you can trust - Every leg of prosciutto di
Parma is identified by its famous logo, the Ducal Crown.
It’s the final branding in the identification process that not only
guarantees the highest quality and authenticity, but leaves the
‘signature’ of each operator. The markings on the pork legs
indicate origin, processor’s identification and the date curing
began – visual evidence of a total transparent quality control
system.
Only the best hams which have been aged for a minimum of 12
months are given the Ducal Crown and allowed to be sold as
Parma Ham.

‘ w e p u t f l a v o u r i n y o u r k i t c h e n ’