Villani salumi - arte di famiglia dal 1886

WEIGHT: g 100

Cured for at least 16 months in the Villani plant in San Daniele del Friuli (Udine), according to ‘PDO’ labelling regulations. The meat is salted and then left to rest for the required amount of time to ensure a careful, gradual curing process.

Gluten-free. Dairy-free. Preservative-free.