Parma D.O.P. Senz’osso Rotondo 24 Mesi 8.5kg VILLANI

Processed and cured in the Villani facility at Pastorello di Langhirano, Parma, from heavy pig legs, in accordance with the PDO regulations. Hung to mature naturally and gradually after salting for a minimum of 24 months, then it is trimmed and cleaned to the highest standards: split, deboned, knife-trimmed to remove the coating and any dark lean meat or yellow fat removed. Finally the leg is tied to form a rounder shape for use on smaller slicing machines. The resulting meat has an unrivalled sweetness, very distinctive fragrance, flavour and personality.