Cured for 16 months in the Villani plant in Pastorello di Parma according to ‘D.O.P.’ regulations. The meat is salted and then left to cure carefully and gradually for the required amount of time. A ham of unparalleled mildness. 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. Other classic recipes in which cured ham is used include saltimbocca alla Romana (veal escalopes), sandwiches, as a topping on pizza, and occasionally used as a final touch on a few pasta dishes.