Villani salumi - arte di famiglia dal 1886

WEIGHT: kg 6/6,5.

CURING: 12 months.

QUALITY: processed and cured for at least 10 months in the Villani facility at Pastorello, Langhirano, Parma, using selected heavy pig legs of 12/13 Kg. Split deboned: the ham is cut lengthways and the bone removed. Knife-trimmed, to remove the coating, any dark lean meat and the yellow fat.

FLAVOUR: tasty and full-flavoured.

Gluten-free. Dairy-free.