Prosciutto Crudo Brick ±4.5kg

Villani Prosciutto Crudo Emiliano is a deboned, dry-cured pork leg produced in Castelnuovo Rangone, Modena — the heart of the Emilia-Romagna region and one of Italy's most respected areas for salumi production. Made from selected pork legs and seasoned with salt alone, each piece is cured for a minimum of 12 months before being carefully knife-trimmed, pressed into a compact brick shape, and vacuum-packed ready for slicing. The result is a sweet, full-flavoured prosciutto with a subtle, characteristic aroma and the clean simplicity of a two-ingredient cured ham.

A practical, high-yield brick format for deli and kitchen use. The mattonella shape is designed to maximise slice yield from the first cut to the last — an even, consistent profile that reduces waste and speeds up counter preparation. Without the constraints of a specific DOP designation, it offers comparable quality to named regional hams at a more accessible price point, making it a sound everyday choice for operations that need reliable prosciutto crudo across multiple applications. Each piece averages approximately 4.5kg, vacuum-packed with a 9-month shelf life. Confirmed allergen-free and non-GMO, it suits restaurants, delis, and wholesale accounts across Cape Town and the Western Cape.