- Art of Charcuterie
WEIGHT: kg 5.
CURING: 12 months.
QUALITY: processed and cured for at least 10 months in the Villani facility at Pastorello, Langhirano, Parma, with rind partially removed and fat trimmed from sides. Without shank. Pressed into rectangular “bauletto” shape. The special production process provides a product with very little waste, which produces uniform slices and slices very easily. Chisel-deboned without cutting the ham.
FLAVOUR: tasty and full-flavoured.