Prosciutto di Parma - Villani - 8kg apx Leg

Prosciutto di Parma PDO – Villani (7kg approx. Leg)

Product Description
Processed and cured at the Villani factory in Pastorello di Langhirano, Parma, this prosciutto is crafted in strict accordance with PDO specifications. Each ham is meticulously salted and gradually cured before being carefully trimmed and cleaned to the highest standards. Villani’s master salumieri perform precise knife-trimming to remove any coating, dark lean meat, or yellow fat, ensuring a pure and refined product.

Aged for around 18 months, this prosciutto represents what aficionados consider the “sweet spot” of maturation. Before this point, flavour is underdeveloped; beyond it, the ham can lose its delicate, soft, and luscious mouthfeel. At 18 months, Villani Prosciutto di Parma achieves its perfect balance: fragrant and sweet, with a silky texture and refined depth.

Prosciutto di Parma is best served sliced wafer-thin on a well-maintained slicer with a sharp blade, which preserves the supple mouthfeel and prevents tearing. Its clean finish and rich flavour make it versatile and elegant—whether draped across a pizza, paired with cheese in a toasted panini, or served on its own to showcase its character.

The result is a prosciutto with unrivalled sweetness, a distinct fragrance, and a flavour full of personality and tradition, representing the very best of Emilia-Romagna.

About the Producer

Villani is the oldest salumi company in Emilia-Romagna and one of the oldest in all of Italy. Founded in 1886 in Castelnuovo Rangone, Villani is now in its fifth generation and remains a benchmark in Italian cured-meat craftsmanship.

The company also operates the Museo della Salumeria (MuSa), a cultural centre that celebrates Italy’s cured-meat heritage. Villani hams are characterised by exceptional consistency, a deep, rich flavour, and a clean, elegant finish with low rancidity.

Choosing Villani is choosing authenticity, craftsmanship, and customer satisfaction.

Our Villani Selection

Culatta (Emilia-Romagna) – A regional speciality made from the heart of the leg, protected by skin and a fine layer of fat during curing. Naturally oval in shape, culatta is prized for its sweetness and delicate flavour, and its smaller diameter makes it easy to slice on most machines.

Prosciutto di San Daniele PDO (Friuli Venezia Giulia) – Produced in San Daniele del Friuli and aged for a minimum of 16 months. Renowned for its distinctive sweetness, silky mouthfeel, and refined balance.

Prosciutto di Parma PDO (Emilia-Romagna) – Crafted in Langhirano and aged for 16–24 months. This world-famous ham is delicate yet complex, with a nutty, buttery flavour and exceptional depth that epitomises Italian prosciutto.

Tartufo Prosciutto (Emilia-Romagna) – A unique and refined specialty, generously filled with summer truffle. The truffle infuses the sweetness of cured ham with a heady, aromatic scent, while its compact texture slices beautifully to reveal whole pieces of truffle. Serve with focaccia, grilled peaches and goat’s curd, or simply sliced on top of pizza.