Villani's 'Generoso' cured ham is processed at their Pastorello Langhirano plant, in Parma. The ham is partially skinned and excess outer fat removed, the bone removed without cutting the thigh, and then it is pressed into rectangular form (10-12 cm high, 23 cm wide, 26 cm long). This special process results in a product with very low wastage and that can provide simple slicing of regular size slices. An extremely tasty and flavourful cut. 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.