Devodier Prosciutto di Parma 30 months Eccellenze

Devodier Prosciutto di Parma 30 months EccellenzeCured by father and son, Luigi and Michele Devodier. The family has been breeding and producing meat in Parma since 1700. Luigis father was a founder member of the Parma ham consortium, which established, after parmesan, the best known PDO in the world: Prosciutto di Parma. Prosciutto Devodier is cured with no artificial aroma, no nitrate, no preservative, no anything at all except salt. Michele says Salt makes all the difference. Our secret is in the

Nutty and Mellow

at Kaasboerderij ‘T Groendal

and then ripened

Dark chocolate 70% cacao

and ‘Hafod’ is the Welsh word referring to the traditional changing of pastures for livestock between summer and winter

it is still great in a number of dishes

Oven/dishwasher proof

DEVODIER COPPA

showing white fruits with hazelnut and a hint of citrus to provide balance

For fourteen generations

Adding flavour to a cracker that partners a specific cheese makes enjoying that cheese a completely new adventure - which is our goal

His technique is firstly to source raw milk cheese from only the very best cheese-makers and farms