Villani salumi - arte di famiglia dal 1886

WEIGHT: kg 6 whole and half.

CURING: 5/6 months.

QUALITY: pork leg, with the right combination of lean and fat, deboned when fresh and flavoured with sea salt and natural spices including juniper. The topside is retained intact for a large, very attractive slice.

FLAVOUR: the typical sweet, delicate speck flavour, achieved through skilful smoking using beechwood.

Gluten-free. Dairy-free.