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Welcome to the world of La Credenza
These pages will take you on a culinary journey through Italy where every product will tell you a story of traditions, of local flavours and customs from old times, reminding you of the simple rhythm of nature.
Enjoy the journeyFabio Antoniazzi, Founder

COD. 2004 REGION | FRIULI-VENEZIA GIULIA PRINT

Prosciutto San Daniele 16/18 months WITH BONE

Prosciutto San Daniele 16/18 months WITH BONE

INGREDIENTS Pork, salt

SEASONING 16-18 months

WEIGHT 10 - 12 kg

NOTES Dok DallŽAva always selects the legs of the pork directly from the slaughterhouse to start at salting and seasoning. They come from heavy Italian pigs bred
Predominantly in the Padana plain, high production area of ​​dairy and then rich in serum that was appropriately added to the diet of the animal, It gives the flesh those delicate notes that make the difference; probably the best breeding pigs in Europe. The legs comes salted with fresh sea salt from Margherita di Savoia (Apulia) for then follow all the machining steps set for slow, slow and curing this to allow our hams to evolve in harmony by improving month after month in fragrances, flavors and softness.

tel: 020 70705070 - email: info@lacredenza.co.uk

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