Villani Culatello Unskinned, 7.69 Lbs syrups-sweeteners so there's no complicated equipment

so there's no complicated equipment to worry about

It can even be used on Pizza in this recipe

And they make a delightful addition to an ice cream sundae or yogurt parfait

dry-cured ham is from pigs that are a cross between the Iberico and Duroc breeds

Villani Culatello Unskinned, 7.69 Lbs syrups-sweeteners so there's no complicated equipmentThis Dry cured Culatello is prepared with traditional methods The air of the Po river gives this Italian pork its distinct flavor and aroma. This culatello is perfect for sharing on a charcuterie platter with a selection of Mediterranean cheeses and other cured meats. Villani Culatello Unskinned from the Emilia Romagna region. This pork is seasoned with salt, pepper, and spices before being cured in the cool air of the Po river. The final product has