VILLANI Prosciutto San Daniele 16 Month (Approx 8kg)
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.
Some prefer older prosciutto, as it is easier to slice, but the secret to a perfect slice of salume is in the slicer. A well maintained slicer with a sharp blade gives a clean finish to a slice of prosciutto, enhances the supple mouthfeel and avoids the risk of tearing the flesh.
Villani 16 Month San Daniele Prosciutto is the perfect prosciutto to drape across your pizza and lay with provolone in toasted panini for that real taste of Italy.
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.
