Ham

Using pork meat colaborated with contracted farmers, producing Prosciutto based on Itailan traditional method.
Withdrawal Period for All Antibiotics, No Growth Promotants, Gestation Crate Free.

12months cured ham made from white pig. Cured in Olot village in north-eastern part of Spain, Cataluña state. 

12months aged Jamon Serrano.  No Nitrite.

There is a small village near the border with Portugal, Andalusia region and Extremadura region. The name of village is Jabugo.Jamon Iberico can be manufactured in a very limited area of Spain: from the central western part to the southern western part of the country. The Jabugo village is at 700m altitude and the everyday temperature range is really big, which makes the aging of Jabugo ham really unique for the area.The ham, made in Jabugo village is called Jamon de Jabugo and the Spanish people know, that it is the king of Jamon Iberico Iberico pigs are famous for their love for acorns, which makes the ham the best in the world. The meat, which looks like marble and has a unique aroma, is an exquisite product.

This ham is from front leg of Iberico pigs (50% Iberico breed) that are pastured and fed a combination of acorns and grain.

Cured beef ham. It's not necessary to cook. You can create new recipe such as Sashimi style, Yuk (Korean style sashimi) style, Carpaccio style, etc by using this cured beef ham without cooking. It's an ideal alternative item to raw meat.

Cut-off cured ham made of Pork thigh meet. Suitable as ingredient of salad, pizza and pasta.

French type cured ham by filling pork loin into casing. Lighter taste than schinken. Suitable for hors d’oeuvre or salad.

French type cured ham by filling pork leg into casing. Leg version of pork loin mild type. Less fat and lean taste.

German type cured ham made of pork loin. Rich smoky fragrance and salt. Slice pieces can be used for hors d’oeuvre or wrap with sprout for appetizer.

Dice cut raw pork bacon for ease of use (10mmx10mmxapprox.3.5cm). Suitable for appetizer to go with beer in raw. Slightly roasted one suits pasta or fried rice.

"Pancetta" made of pork belly. Processed in salt and smoke without heat. It’s juiciness and freshness are incomparable to normal bacon. Good for use in slice.

It's especially developed for Washoku (Japanese cuisine) by Japanese cured ham producer.

Shoyu (soy sauce) flavour - Mild (slightly salty and sweet) soy sauce flavour

Wasabi flavour - Refleshing Wasabi flavour

Sake Kasu (sake lees) flavour - Slightly sweet and fruity Sake Kasu flavour

Cured chicken breast meat is light and tasty. If it's compared with cured pork meat, generally it says the calorie is less. You can enjoy it like SASHIMI style with WASABI or YUZU. Good for fusion dish.

Cured ham made of duck(Mulard). It is a convenient product which is able to use both of western and Japanese cuisine.

Premium Angus beef is known as juicy and well-balanced of lean and fat beef. Mild salty taste brings out Premium Angus beef lean flavour. Good for Carpaccio style.

Curing selected Miyazaki WAGYU (beef). You can enjoy WAGYU characteristics. Good combination with Horseradish and WASABI.

Cured marbling beef tongue is mild salty. You can enjoy its texture and juicy taste. Rice bowl with Cured beef tongue will be added to your recipe!

Light and tasty flavour is one of the characteristics of KYOGAMO cured ham. It's not good only for European style dish, but also for Japanese style one. Please try Cured KYOGAMO ham with TOFU, for example.

It is made by using traditional methods, aging the ham at leisure, having it caressed by the natural wind of the region. For the making of the ham are used only high-quality pigs, which have been bred for at least 14 months. You should try this ham, made by professionals!

* Our sliced pack is "Italian Prosciutto" made in our factory in Japan by slicing imported whole boneless Parma Prosciutto.

Limited Prosciutto di Parma PDO production (18~20month aged), refined in oak barrels originally used for the ageing of fine wines at least minimum 4 months more.

Sweet aroma and light floral and underwood notes are given by the gradual refining in this particular chamber, rich in the aromatic yeasts of wine.

*Please consult stock availability with our sales person because the production is limited.

Adding Italian Black Truffle to 12months aged Prosciutto.  It's Villani's original product.
Flavour of truffle spreads trhoughout your mouth!

Cradled in Alpine and the Adriatic and made by traditional production method with great care. The maturation and humble salt create mellow and sensitive characterizations of San Daniele.

A reasonable Italian Prosciutto cured for 12 months.

Northern Italy's distinctive smoked cured ham. Less fat cured ham is smoked slowly and gradually.

The material is Italian pork back ribs. The product is cured bacon, being dried and aged. It has a specific flavor and taste, which makes it very suitable for different types of dishes.

In order to make this product, the maker uses the part, which is between the head and the hip of the pig. Some of the prosciutto and some of the salami technology manufacture methods are used to make Coppa, which gives it very special aroma and sweet flavor, thus making it a unique product.