Accurately deboned and carefully cleaned the ham is salted and then left to cure carefully and gradually at the Villani plant in Pastorello, Parma, according to ‘D.O.P.’ regulations for around 15 months. The Riserva line are cured for a slightly longer period than is required to achieve the 'D.O.P.' accreditation, and have their own unique aroma and sweet taste. 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.