COD. 2006 REGION | FRIULI-VENEZIA GIULIA PRINT

Patadok on the bone DOK Dall´Ava 9KG

INGREDIENTS Iberian Ham, salt, nitrites

SEASONING 2 years

WEIGHT 1x9kg

SHELF LIFE 6 months

NOTES his prosciutto is made from the hams of black swine (cerdo iberico) raised in the open, in southern of Spain, and fed with acorns (bellotas), then cured with the same technique used for the San Daniele D.O.P. It is a product of rare elegance that combines the quality of the prime Spanish raw material with the finest production technique.

DOK Dall´Ava took their raw material and worked it with their systems, the result was immediately superlative the "sabor" of the "Iberian Romanesque cerdo dell´extemadura" combined with Italian technical cleaning.

PRE-ORDER Required **