ORDER IN MULTIPLES OF 100G
Cured for at least 9 months in the Villani facility at Pastorello, Langhirano, Parma, using selected pork legs from EEC States. Split de-boned: the ham is cut lengthwise and the bone removed. Known for unrivalled sweetness. Very distinctive fragrance, flavour and personality.
100% Made in Parma (Italy)