Villani salumi - arte di famiglia dal 1886

WEIGHT: g 110

The month-long artisan method used to create this product starts with the selection of the raw material, i.e. choice of fresh hams taken from Italian pigs, born and raised in Italy, according to the prescriptions of protected hams.

After leaving it to age, a homemade seasoning broth is then injected into the meat, in keeping with bygone traditions. The leg is then kept in a seasoning mix for a few days. Next, the meat is massaged so that the seasoning is absorbed throughout. The process ends with a slow steaming, which maintains the tender texture and ensures the proteins in the meat do not undergo any changes.

No glutamate.