VILLANI Prosciutto San Daniele 20 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
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 gradual curing. Trimmed and cleaned to the highest standards. Chisel-deboned without cutting the ham and carefully knife-trimmed to remove the coating, any dark meat and the yellow fat.
