Prosciutto di San Daniele (San Daniele Ham), 200g

£10.00 

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A rival to the famous Parma, San Daniele prosciutto is sweeter, and less salty, with an intense aroma. A pig thigh can only become a Prosciutto di San Daniele if it fulfils three conditions: 1) Must come exclusively from pigs bred in one of ten regions in Northern Central Italy. 2) Produced by following an ancient method, dating back to 400 B.C., in which only sea salt is used to preserve the meat, with no chemical additives or preservatives. 3) The curing must take place in San Daniele del Friuli as a vital ingredient is the air that prevails here, where the winds descending from the Carnic Alps meet those coming off the Adriatic. This is widely considered to be one of the finest cured meats produced in Italy, if not the world.

Perfect for a salumi platter or a classic antipasto alongside some good bread like freshly baked focaccia and Italian cheese, especially creamy mozzarella. Alternatively can be paired with a ripe cantaloupe or honeydew melon for the classic Prosciutto e Melone. Great also paired with figs or asparagus and is best enjoyed with a delicate, light white wine.