The product
Prosciutto Crudo San Daniele con osso - selezione Zuanon
Bone-in prosciutto crudo, aged 24 months and selected by Cantina Zuanon
Code:
79222
Country of origin:
Italy - Friuli Venezia Giulia
Weight:
11 kg approx
Minimum order:
1 piece
| Description | Legs from pigs sourced from the circuit specified by the Disciplinary Regulations |
|---|---|
| Appearance | Nice in appearance, it may have a slight rind near the lard layer |
| Taste | Very sweet, with balanced savory notes. Good aromatic complexity and palatal solubility |
| Curiosity | Prosciutto di San Daniele is the perfect synthesis of artisanal expertise and a dedicated territory. In San Daniele del Friuli, the dry morning winds descending from the Carnic Alps intersect with the humid afternoon breezes from the Adriatic. This alternation prevents the prosciuttos from drying out too much while also not retaining excess moisture, ensuring the unique aging properties that we so greatly appreciate |
| Our selection | We were missing a 24-month-aged Prosciutto Crudo di San Daniele. We chose a refiner to find the product exactly as we were looking for: made exclusively from heavy pig legs, with a long aging process |
| Suggestions | Perfect on its own, perhaps on a platter of Italian cured meats |
| Ingredients | Italian pork leg, sea salt |
|---|---|
| Weight | 11 kg approx |
| Packaging | Loose |
| Storage Conditions (unpacked products) | Store in a cool, ventilated place (max +20 °C) |
| Storage Conditions (packaged products) | Store at a maximum temperature of +20°C |
| Instructions for use | Remove the lard before use |
| Country of origin of the primary ingredient | Italia |
| Nutrition Declaration | Energy: 1145 kJ / 275 kcal Fat: 19 g of which saturates: 6,5 g Carbohydrate: 0 g of which sugars: 0 g Protein: 26 g Salt: 4,4 g Typical value per 100 g |
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.
