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Bone-out San Daniele ham pelatello |
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Cod: 118
Maturing: minimum 13 months
Weight: 4.5 kg
Notes: vacuum packed
Characteristics: Skinned bone-out pressed prosciutto, ready for being sliced.
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Bone-out San Daniele ham |
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Cod: 116
Maturing: minimum 13 months
Weight: 7/7,9 kg
Notes: vacuum packed
Characteristics: Skinned bone-out pressed prosciutto, ready for being sliced.
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Bone-out tied San Daniele ham |
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Cod: 117
Maturing: minimum 13 months
Weight: 7/8 kg
Notes: vacuum packed
Characteristics: Artisan preparation for delicatessen shops.
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Bone-out San Daniele ham prontafetta |
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Cod: 166
Maturing: minimum 13 months
Weight: 7 kg
Notes: vacuum packed
Characteristics: Slice-ready non-pressed, bone-out and with twine tied by hand.
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Bone-out San Daniele ham prontafetta |
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Cod: 167
Maturing: minimum 13 months
Weight: 7 kg
Notes: vacuum packed
Characteristics: Slice-ready non-pressed, bone-out and with twine tied by hand.
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Half San Daniele ham |
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Cod: 119
Maturing: minimum 13 months
Notes: vacuum packed
Characteristics: Artisan preparation for delicatessen shops.
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Traditionally linked to the Friuli region where in ancient times Celts were the pioneers in preserving pork meat with salt. It is characterised by the presence of the hoof. All the prosciuttos bearing the San Daniele mark are matured in the Levoni plant in San Daniele del Friuli and comply with the strict standards of the production regulation. Pork legs come exclusively from heavy pigs weighing at least 160 kg, bred in northern and central Italy. Minimum maturation of 13 months. It does not contain gluten, lactose and milk proteins.
