VILLANI Parma Prosciutto – 16 MONTH (Approx 8kg)
Recognised as one of Italy’s best producers of Prosciutto di Parma and Prosciutto San Daniele along with other fine cured meats such as culatta, Villani makes the quintessential Italian prosciutto and a range of outstanding salume.
Their 20 month prosciutto is 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. Chisel-deboned without cutting the ham.
Description
Villani is recognised as one of Italy’s best producers of Prosciutto di Parma. Prosicutto aficionados maintain that around 16 to 18 months is the sweet spot for prosciutto. Before that, it has not developed enough flavour, and after that it loses its delicate, soft and luscious mouthfeel. As the texture of the prosciutto can be soft, it is important to ensure your slicer is perfectly sharp.
