The origin of dry-cured ham dates back to ancient times. Different writers of the Roman period mentioned it, including Cato in his work “De Agri Cultura,” in which he mentions the ancient techniques to preserve pork with salt and drying processes very similar to today’s. The Romans appreciated it so much that they dedicated the name of the old market street to it, Via Panisperna, “panis” meaning bread and “perna” meaning ham. It is made from pig’s thighs, left to rest after careful hand-salting and aged up to 24 months or even longer to the delight of gourmets, in the case of very large thighs with a good layer of fat.
Our entire range of dry-cured hams is produced in the Villani plants in San Daniele del Friuli (UD) and in Pastorello di Langhirano (PR). Our dry-cured hams are available in different formats:
boned, pressed in the addobbo form, with shank: Artisan processing method that preserves the trotter to keep the shape of the whole San Daniele ham with bone. Trimmed.
Boned, pressed in the addobbo form, without shank: The ham is cut lengthways to remove the bone. Trimmed.
Special pressed ham: The bone is removed without cutting the thigh, Special because it is trimmed.
Pressed: The bone is removed without cutting the thigh, washed.
All boned hams are packaged with golden paper on the trotter, shrink wrapped in a transparent bag with protective net, useful to hang them in the cold room.
Our dry-cured hams are completely dairy-free and gluten-free.