- Art of Charcuterie
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.