Emiliano skinka

WEIGHT: kg 5,5.

CURING: 9 months.

QUALITY: processed and cured for at least 9 months in the Villani facility at Pastorello, Langhirano, Parma, using selected pork legs from EEC States. Chisel-deboned without cutting the ham. “Special” because it is carefully knife-trimmed to remove the coating, any dark lean meat and the yellow fat.

FLAVOUR: full-flavoured.

Gluten-free. Dairy-free.