The product
Prosciutto Crudo San Daniele DOP pressato - selezione Zuanon
Pressed raw ham, aged for 24 months and selected by Cantina Zuanon
Code:
79225
Country of origin:
Italy - Friuli Venezia Giulia
Weight:
8 kg approx
Minimum order:
1 piece
| 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 deep pink color, with a good amount of fat |
| Taste | Very sweet, with balanced savory notes; good aromatic complexity and mouthfeel solubility |
| Curiosity | The Prosciutto di San Daniele is the expression of a perfect synthesis between artisanal skill and a dedicated territory. In San Daniele del Friuli, the dry morning winds descending from the Carnic Alps intersect with the afternoon, humid breezes from the Adriatic. This alternation allows the hams to neither dry out too much nor retain excess moisture, ensuring the aging process possesses the unique qualities that we so greatly appreciate |
| Our selection | We were missing a 24-month-aged Prosciutto crudo di San Daniele. We chose an aging expert to find the product exactly as we were looking for: obtained exclusively from heavy pig hind legs, with a long aging process |
| Suggestions | Perfect on its own, used after cooking to garnish focaccias and pizzas |
| Ingredients | Italian pork leg, sea salt |
|---|---|
| Weight | 8 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store at a maximum of +7 °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
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.
