Parmigiano Reggiano "Grass and Hay" Surbir Selection - 34-36 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 - 34-36 months

Parmigiano Reggiano "Grass and Hay" Surbir Selection - 34-36 months

Product information

Parmigiano Reggiano over 34 months is the benchmark for *how* Parmigiano Reggiano should be in one of its best expressions.


In the sense that here we have a unique expressive power , with a broad and complex aroma. We still feel a lot of fruit as in the 24 months, but in addition notes of dried fruit, toasted, meat broth, spices but also toffee.
In the mouth it has a rich flavour, with hints that take you back in time:

Freshly grated on pasta, or as a filling for your pasta and other preparations, it will make the dish take a leap forward, making it unforgettable.

Achieve flavor perfection with a few drops of Traditional Balsamic Vinegar, we absolutely recommend the Silver one for this incredible Parmigiano Reggiano.


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

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

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, proteins 32g, salt 1.6g.

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D
Donatella Conti

Parmigiano Reggiano "Erba e Fieno" Selezione Surbir - 34-36 mesi

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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