Parmigiano Reggiano "Grass and Hay" Surbir Selection - 24-26 months

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Parmigiano Reggiano from an institution on the Reggio hills. A private dairy that manages the entire supply chain, immersed in the permanent meadows of Bibbiano, for a cheese that is always expressive and traditional.
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Parmigiano Reggiano "Grass and Hay" Surbir Selection - 24-26 months

Parmigiano Reggiano "Grass and Hay" Surbir Selection - 24-26 months

Product information

What are the characteristics of this Parmigiano Reggiano? Without a doubt the aromatic complexity, so forget about mono-string cheeses.
Great aromas of tropical fruit (yes, tropical fruit!), hay and broth.


The 24-26 months is already rich in aromas, as well as perfumes. The crystals are well felt, a symbol of good maturation and traditional processing that, after two years, manages to express itself well for a Parmigiano Reggiano both for eating (it has a pleasant initial sweetness) and for grating.

Also excellent to taste with a few drops of our Balsamic Essence.

100% Satisfaction Guarantee: Any issues please let us know and we will replace or refund your items.


Pieces of 0.5 Kg and 1 Kg (tolerance +- 10%). Always and only freshly cut.

Ingredients: milk, salt, rennet.
Nutritional values ​​per 100g of product: energy value 402Kcal, fat 30g of which saturated 20g, carbohydrates 0g of which sugars 0g, protein 32g, salt 1.6g.

Customer Reviews

Based on 4 reviews
75%
(3)
25%
(1)
0%
(0)
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G
Giulia Dogliani

Parmigiano Reggiano "Erba e Fieno" Selezione Surbir - 24-26 mesi

a
angelo
erba e fieno

ottimo parmigiano reggiano

T
Teseo Staffilani
Ottimo

Rapporto qualità prezzo imbattibile.

A
Antonietta Groia
Buono

Erano piu' buoni i biologici che fornivate prima

Acetaia San Giacomo

It is the only one that, since the beginning, produces only pure balsamic without added vinegar, 100% from organic cooked must. We do not produce Balsamic Vinegar of Modena IGP, glazes, "Balsamic White" by choice.
The production also includes raw vinegars, all produced according to the ancestral method in barrels.

Finally, the Surbir Selection concerns all those products that we have chosen from other companies that share with us a production philosophy aimed at quality only, without compromise. From coffee, to Parmigiano Reggiano, to fresh pasta, each item has something that makes it unique.

Le Monde: "We have chosen to continue with our baver" as stated by Andrea Bezzecchi
(Stéphane Davet - 14 October 2021)

Andrea Bezzecchi: The Real King of Balsamic Vinegar
(Edoardo Celadon and Phoebe Hunt - March 27, 2021)

Acetaia San Giacomo Best Overall Balsamic and Best Saba
(Hannah Howard - October 19, 2021)

Best DOPs and Best Condiment
(Nikhita Venugopal - April 12, 2019)

The Balsamic Vinegar Challenge. How Modena Lost the Game
(Micaela Cappellini - 25/02/2020)

Vinegar: Why have we so underestimated this ingredient? (Luciana Squadrilli - February 2020)

On the trail of vinegar
(Luca Martinelli - December 2021)

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