Cured ham DOP · Friuli
Prosciutto di San Daniele DOP
A cured ham from Friuli, recognisable by its retained trotter and guitar shape. Aged ~24 months in the microclimate of San Daniele del Friuli, sea salt only. Milder and more delicate than Parma ham, with tender, sweet-salty flesh.
~24 monthsAgeing
DOPAppellation
With trotterHallmark
Raw curedType
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ITasting notes
Profile
Intensity
MildIntense
Length
ShortLong
Saltiness
Lightly saltedSalty
Meltiness
FirmMelting
Tasting
Appearance
Slice ranging from soft pink to dark red, fine white fat.
Aroma
Delicate, fruity, hazelnut.
On the palate
The characteristic sweet-salty note, fine, melting, lingering.
Aromas
HazelnutMildFruityButterUmami
Pairings
AntipastiMelonGrissini & burrataPinot Grigio Friuli
IIIThe producer
The San Daniele del Friuli DOP area: Italian pigs, sea salt only, cured in the microclimate of the Friuli hills under the control of the Consorzio.
VSpecifications
- Origin
- Friuli Venezia Giulia, Italy
- Format
- Piece with trotter / boneless, sliced
- Packaging
- Sold by weight
- Storage
- Chilled (4–8°C), sliced to order
- Reference
- CHA-002
Information
- Type
- Raw cured
- Meat origin
- Leg of Italian heavy pig
- Presentation
- With trotter (guitar shape)
- Appellation
- DOP / AOP
The cured meat