processed and cured for at least 9 months in the Villani facility at Pastorello, Langhirano, Parma, using selected pork legs from EEC States. 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.
COLD CUTS, HAMS
Prosciutto Emiliano 10 months (approx. 150gr) – Villani
Price above is per approx. 150gr. pre-sliced.
₱388
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