Parma skinka 15 månader

WEIGHT: kg 7,5.

CURING: 15 months.

QUALITY: processed and cured in the Villani facility at Pastorello, Langhirano, Parma, in accordance with the PDO regulations. Meticulously salted and slowly, gradually cured for up to 15 months. Trimmed and cleaned to the highest standards. 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: unrivalled sweetness. Very distinctive fragrance, flavour and personality.

Gluten-free. Dairy-free.