- Art of Charcuterie
WEIGHT: kg 5.
CURING: 12 months.
QUALITY: a fine product of the Villani Norcia tradition, made from the core of the ham, with the distinctive pear shape and the incomparable flavour, unique of its kind. Its typical ruby red colour becomes transparent when sliced. Only from legs of pigs raised in Italy.
FLAVOUR: slow, gradual curing in the rind gives this aristocratic cured meat product a delicate, sweet, soft flavour.