Villani salumi - arte di famiglia dal 1886

QUALITY: processed and cured in the Villani facility at Pastorello di Langhirano, Parma, in accordance with the PDO regulations. Hung for a long time after salting, for skilful, gradual curing. Trimmed and cleaned to the highest standards. 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.

FRAGRANCE and FLAVOUR: unrivalled sweetness. Very distinctive fragrance, flavour and personality.

Gluten-free. Dairy-free.

⇒ Curing and weight:
  • 13 months – 7,5 kg
  • 15 months – 8 kg