The product
Prosciutto San Daniele DOP con osso - selezione Zuanon
Bone-in raw ham, aged for 20 months and selected by Cantina Zuanon
Code:
79220
Country of origin:
Italy - Friuli Venezia Giulia
Weight:
11 kg
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 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 |
| 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 the same farmers and butchers, thus ensuring production continuity |
| Suggestions | Perfect on its own, perhaps on a platter of Italian cured meats |
| Ingredients | Pork leg, sea salt |
|---|---|
| Weight | 11 kg |
| Packaging | Loose |
| Storage Conditions (unpacked products) | Store in a cool, ventilated place (max +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.
