The product

Prosciutto Crudo San Daniele DOP addobbo - selezione Zuanon

Decorative raw ham, aged for 20 months and selected by Cantina Zuanon
Sku:
79221
Country of origin:
Italy, Friuli Venezia Giulia
Weight:
8 kg approx
Minimum order:
1 piece
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Description
San Daniele DOP raw ham obtained from the hind legs of Italian pigs from ten regions in Central and Northern Italy that have reached at least nine months of age and weigh 160 kg or more
Appearance
The slice is a nice pink color with a good amount of fat
Taste
Sweet, with the characteristic aroma of a cellar, it is soluble in the mouth, with a good and balanced savoriness
Maturing
Almeno 20 mesi
Our selection
Leone Zuanon, who has thirty-two years of experience in the world of raw hams, is a master ham maker by trade: he selects the hams, meticulously choosing them from the aging processes of a San Daniele producer, always preferring those from the same farmers and butchers, thus ensuring production continuity
Suggestions
Perfect on its own, to be used after cooking to garnish pizzas and focaccias
Ingredients
Italian pork leg, sea salt
Weight
8 kg approx
Packaging
Vacuum packed
Storage Conditions (packaged products)
Store at a maximum of +10 °C
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

Cantina Zuanon - Carpacco di Dignano (UD) - Friuli Venezia Giulia

Selected because

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.

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