- Art of Charcuterie
QUALITY: processed and cured in the Villani facility at San Daniele del Friuli, 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). 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: strong fragrance, sweet, delicate flavour with more noticeable after-taste. Soft-slicing.