Villani Culatello Unskinned, 7.69 Lbs syrups-sweeteners and Niacin) and Iron are

and Niacin) and Iron are put into S

It can even be used on Pizza in this recipe

This aged ham pairs wonderfully with fresh fruit and Mediterranean cheeses

Product of Portugal

This 50% Iberico ham is the result of a cross-breed between 100% Iberico with the 100% Duroc pig

Villani Culatello Unskinned, 7.69 Lbs syrups-sweeteners and Niacin) and Iron areThis Dry cured Culatello is prepared with traditional methods The air of the Po river gives this Italian pork its distinct flavor and aroma. This culatello is perfect for sharing on a charcuterie platter with a selection of Mediterranean cheeses and other cured meats. Villani Culatello Unskinned from the Emilia Romagna region. This pork is seasoned with salt, pepper, and spices before being cured in the cool air of the Po river. The final product has