- Art of Charcuterie
WEIGHT: kg 6/6,5.
CURING: 12 months.
QUALITY: processed and cured for at least 10 months in the Villani facility at Pastorello, Langhirano, Parma, using selected heavy pig legs of 12/13 Kg. 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: tasty and full-flavoured.