processed and cured in the Villani facility at Pastorello, Langhirano, Parma, in accordance with the PDO regulations. Meticulously salted and slowly, gradually cured for 15 months. Trimmed and cleaned to the highest standards. Split deboned: the ham is cut lengthways and the bone removed. Knife-trimmed, to remove the coating, any dark lean meat and the yellow fat.

Flavour: unrivalled sweetness. Very distinctive fragrance, flavour and personality.