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Prosciutto di San Daniele (Boneless)

Prosciutto di San Daniele (Boneless)

Prosciutto di San Daniele (Boneless)
This rival of prosciutto di Parma is made in and around San Daniele del Friuli, a city in the northeastern Italian province of Udine. The area of production is located halfway between the mountains and the sea, and is considered to have the ideal microclimate for aging meat. The pigs used to make prosciutto di San Daniele are sourced from specific regions in northern and central Italy and selected based on weight. Each hind leg is trimmed of excess fat, and compressed to give the prosciutto its traditional violin-like shape. The meat is then placed in cellars or aging rooms and is typically left to age for no less than 12 months. During this time, the prosciutto develops its characteristic dark pink color, strong aroma and sweet flavor.
ESTIMATED WEIGHT: 16#
*ALL WEIGHTS ARE APPROXIMATE
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SKU SKU24
 
Our price: $330.00
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