Villani salumi - arte di famiglia dal 1886

WEIGHT: kg 1,8.

LENGTH: cm 29.

DIAMETER: cm 11.

QUALITY: choice, lean Italian raw material. After salting with sea-salt the pork collar is placed in a closed-ended beef gut casing and hand-tied with string. This is followed by curing for from 70 to 90 days. Produced in accordance with the Coppa di Parma PGI regulations.

FLAVOUR: sweet and tasty.

Gluten-free. Dairy-free. Only natural flavors.