Parma D.O.P. Riserva Con Osso Marchiato (9.5/10kg approx.) VILLANI

Carefully and gradually worked and cured in Villani's Pastorello Langhirano plant, Parma, according to the specification of the 'D.O.P.', this ham receives a curing of around 15 months, and is re-greased before being dispatched for consumption. The Riserva line are cured for a slightly longer period than is required to achieve the 'D.O.P.' accreditation, and have their own unique aroma and sweet taste. Prosciutto Crudo is one of the most delicious, lean, and healthy varieties of typical Italian air-cured meats there is. It is often eaten as is, or possibly wrapped around a grissino (breadstick) or just a slice or two placed on a piece of fresh white bread. It is delicious with melon or figs, and is commonly seen in the typical antipasto misto.