Italian Prosciutto San Daniele A.G. Boneless Whole Leg D.O.P. 17 Pounds
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17 pound (7.7 kilogram) - WEIGHT APPROXIMATESIngredients: Pork, salt - BonelessThe DOP label guarantees both the origin and precise production process of the hamSuggestion: Slice and enjoy the prosciutto as is. You may cook or fry as desired - a great snack is to roll these slices on mozzarella or on veggies like asparagusProduct of Italy
상품설명
This boneless Prosciutto San Daniele is not just a prosciutto but also a place. San Daniele is just a stone’s throw away from the Pre-Alps and lapped by the shores of the river Tagliamento in Friuli. The DOP label guarantees both the origin and precise production process of the ham. The pig must be born and bred in 11 specific regions in Italy, and slaughtered only upon reaching a minimum weight of 150 kilos, or about 330 pounds. The meat is then moved to production facilities in or near Parma Italy, where the salting and aging process is carefully monitored. Then, the residual salt is removed and the prosciutto is transferred to a humid environment to further the absorption and distribution of the salt. After 6 weeks, the ham is washed and hung to dry. Whenever possible, the windows of our storerooms are opened, allowing natural ventilation to coax the meat through the drying process. Suggestion: Slice and enjoy the prosciutto as is. You may cook or fry as desired - a great snack is to roll these slices on mozzarella or on veggies like asparagus.
17 pound (7.7 kilogram) - WEIGHT APPROXIMATESIngredients: Pork, salt - BonelessThe DOP label guarantees both the origin and precise production process of the hamSuggestion: Slice and enjoy the prosciutto as is. You may cook or fry as desired - a great snack is to roll these slices on mozzarella or on veggies like asparagusProduct of Italy
상품설명
This boneless Prosciutto San Daniele is not just a prosciutto but also a place. San Daniele is just a stone’s throw away from the Pre-Alps and lapped by the shores of the river Tagliamento in Friuli. The DOP label guarantees both the origin and precise production process of the ham. The pig must be born and bred in 11 specific regions in Italy, and slaughtered only upon reaching a minimum weight of 150 kilos, or about 330 pounds. The meat is then moved to production facilities in or near Parma Italy, where the salting and aging process is carefully monitored. Then, the residual salt is removed and the prosciutto is transferred to a humid environment to further the absorption and distribution of the salt. After 6 weeks, the ham is washed and hung to dry. Whenever possible, the windows of our storerooms are opened, allowing natural ventilation to coax the meat through the drying process. Suggestion: Slice and enjoy the prosciutto as is. You may cook or fry as desired - a great snack is to roll these slices on mozzarella or on veggies like asparagus.
2020-07-02 23:37:22
