Villani salumi - arte di famiglia dal 1886

WEIGHT: kg 5,5/6.

CURING: 12 months.

QUALITY: processed and cured for at least 9 months, using selected pork legs from EEC States. 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: full-flavoured.

Gluten-free. Dairy-free.