Prosciutto di Parma 16 months (Parma Ham) (approx. 150gr) – Villani

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.