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Prosciutto San Daniele DOP Dok dall'Ava
San Daniele ham DOP Dok dall'Ava is a typical product of the San Daniele del Friuli area. The characteristics of ham San Daniele DOP Dok dall'Ava are certainly the sweet and characteristic taste of the slice and the unique flavour different from other types of Italian ham.
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San Daniele ham DOP Dok dall'Ava is a typical product of Friuli Venezia Giulia, specifically of the geographical area near Udine which is San Daniele del Friuli. In this area, since time immemorial, pigs' legs have been processed and preserved by salting. In the area of San Daniele, before the Roman era, it seems that the Celts already practiced this art of salting meat for preservation. This tradition evolved further and further until the technique was perfected and today Prosciutto San Daniele DOP is one of the best known Italian protected designation of origin products in the world.
| meat | 100% suino |
|---|---|
| Size | 4Kg c.a. 8 Kg c.a. |
| Allergens | Italian pork legs, sea salt. |
| Location | Prodotto in Italia |
| How it's made | Prosciutto San Daniele DOP Dok dall'Ava, like all San Daniele DOP products, is subject to a production specification that regulates the manufacturing processes. Initially, the thighs weighing a minimum of 11 kg that are perfect for processing are selected. Then the thighs are trimmed and any portions of fat or muscle that may adversely affect the processing of the Dok dall'Ava San Daniele PDO ham are removed. Then the hind legs, ready for use, are salted with sea salt, which penetrates the meat thanks to the massaging operation carried out by the operators, and placed in a horizontal position in the cellar. After the necessary period of time the salted hind legs are pressed and this action allows the Prosciutto San Daniele DOP Dok dall'Ava to take on the classic guitar shape that distinguishes Prosciutto San Daniele DOP. The next stages of production are then resting, washing and drying by staying in environments with different temperatures and humidity. The last but not the least important stage is the curing process, which can last for different periods depending on the type of product. It is during this stage that a series of biochemical and enzymatic processes take place, thanks to which Dok dall'Ava Prosciutto San Daniele DOP takes on the taste and texture that we appreciate. |
| Salami type | Salami |
| Type of meat | Pork |
| Average expiry date | 6 months |
Combinations
Prosciutto San Daniele DOP Dok dall'Ava is perfect with a glass of wine from Friuli, we can certainly mention Alturis wines or the great wines of Vie di Romans. Prosciutto San Daniele DOP Dok dall'Ava is obviously excellent for an aperitif or an appetizer served with fried gnocchi.
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