Villani salumi - arte di famiglia dal 1886
Prosciutto di Parma DOP

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.

Gluten-free. Dairy-free.


⇒ Curing and weight:
  • 15 months – 9,5 kg
  • 18 months – 10 kg
  • 24 months – 11 kg