The producer
Cantina Zuanon - Carpacco di Dignano (UD) - Friuli Venezia Giulia
Why we chose them
After over thirty years of experience in the world of raw hams, Leone Zuanon founded Cantina Zuanon in 2007. This project stems from Leone's
passion and aims to offer exceptional cured hams. To become part of the Zuanon selection, the raw hams are chosen only from the aging
processes
of the best San Daniele productions. A crucial moment where Leone's experience is essential. The next step is the aging process, which lasts from
six to eight months. During this phase, temperature and humidity are monitored daily, while also enhancing the unique climate of the location: the
breezes formed in this area between the Adriatic Sea to the south and the Carnic Mountains to the north contribute to the maturation and
distinctiveness of these hams, which present a perfect balance between savoriness and sweetness. In Leone's enhancement work, we found the
refinement and care we were looking for.
