- Art of Charcuterie
QUALITY: processed and cured in the Villani facility at Pastorello di Langhirano, Parma, using Heavy Pig legs, in accordance with the PDO regulations. Hung for a long time after salting, for skilful, gradual curing (for up to 24 months). Coating is reapplied before delivery.
FRAGRANCE and FLAVOUR: unrivalled sweetness. Very distinctive fragrance, flavour and personality.