Villani salumi - arte di famiglia dal 1886

WEIGHT: kg 5, ½.

CURING: 4 months.

QUALITY: pork leg of EC origin, deboned by splitting. Salted with traditional ingredients including pimento and juniper; the process is completed by light smoking.

FLAVOUR: sweet and tasty, with smoky after-taste.

Gluten-free. Dairy-free.