Additional information
Packsize | 14 LB AVG |
---|
Prosciutto di San Daniele can only be made in the small town of San Daniele del Friuli, close to the city of Udine. This tiny town, with little over 8,000 inhabitants, is nestled between the Dolomite mountains and fertile low-lying pastures. The unique combination of strong, cold alpine winds and warm marine breezes from the Adriatic Sea, create the incredible micro-climate for air drying and aging the famous Prosciutto di San Daniele: low humidity, excellent ventilation and cool breezes. Due to its small size and geography, very limited production is available worldwide.
Packsize | 14 LB AVG |
---|
Prosciutto di San Daniele is aged for a minimum of 400 days and characterized by concentrated, bold, aromatic flavors with an enticing perfume and most tender texture. This is an exclusive product, with limited production quantities. Our Prosciutto di San Daniele is so unique in many ways: The Beginning: we start with the animals! Field breeding program ensures world class animal welfare standards, with the lowest impact on nature, and the healthiest impact on the animals! Our pigs, born and raised in Italy, enjoy less stress, excellent nutrition and a natural environment, leading to superior quality and better tasting meat.
The Process: our slow-cured aging in the Friuli region and expert salt application allow the development of lean, soft, evenly marbled meat that is sweet in taste, and lean and silky in texture. No MSG, nitrates, artificial flavors or colors are ever added!
Nostrano, meaning “our own.” Coarsely ground, mild and “sweet” in flavor. A natural with melon or figs. About 14 inches long, 2 pounds. Slice paper thin pieces
This Prosciutto di Parma is crudo and produced with Italian pork coming from the best breeding areas of the Po Valley and from pigs that have only eaten natural feed. The thighs weigh at least 13 kg or more. The ham is treated with sea salt for a pleasantly sweet taste; no other ingredient or additive is used. A lard called sugnatura is rubbed on the bottom of the ham where the bone is to protect the ham and to ensure consistent development. Once prepared, each ham is taken to special ventilated room.
Deep burgundy color, with salt slightly more pronounced in the Tuscan tradition of pairing foods with unsalted breads. About 22 inches long. Slice paper thin pieces. 2013 Good Food Award Winner!
A blend of cracked pepper and fresh garlic combined with a medium grind of extra-lean pork give our genoa salame its aromatic mellowness. Hand-stuffed and slowly air-dried for two months, it`s the perfect addition to sandwiches, in an antipasto or as a topping on pizza. You can even slice it into a hearty country salad.
This salami consists of fresh pork, garlic, black pepper, and red wine. Once the paste is created it is placed into natural hog casings imported from Europe. When fully aged this item is a perfect match for artesian breads and cheeses.