Prosciutto with Truffle Leg Deboned ±6.5kg
Imported Italian dry-cured ham with summer truffle. Cured for 13 months with truffle pieces and a sweet-savoury flavour profile.
Product Details
Brand
Villani
Origin
Italy
Pack Size
±6.5kg
Applications
Slice thinly for antipasti and charcuterie boards, use as a premium pizza or pasta topping, or serve on crostini and bruschetta
About The Product
Villani Prosciutto Tartufo is a deboned, dry-cured pork leg cured for a minimum of 13 months, produced in Castelnuovo Rangone, Modena, with deep roots in Italian salumi craftsmanship. Selected pork legs are carefully boned, trimmed, and filled with pieces of summer truffle that remain clearly visible when sliced. The leg is then pressed into a large, flat form that yields generous, consistent slices, with the natural sweetness of the prosciutto lifted by the characteristic aroma and earthy depth of truffle.
The slow curing develops a mild, well-rounded flavour with none of the sharpness associated with shorter-aged products, making it as versatile on a charcuterie board as it is as a finishing ingredient on the plate. Confirmed allergen-free and non-GMO, it suits fine dining operations, premium delis, and specialty food retailers across Cape Town and the Western Cape.
About Villani
Villani’s story dates back to 1886, when it was founded as a family-run business rooted in strong values of quality, craftsmanship, and passion. Over time, the company has evolved into an internationally recognised institution, while maintaining its heritage and identity.
Today, Villani combines traditional Italian meat-curing expertise with modern, state-of-the-art technology to meet the varied needs of the food service sector. By balancing heritage with innovation, the company is able to deliver consistent, high-quality artisanal products to both national and international clientele.
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International & local foods