Description
The San Daniele ham Il Camarin 1/2 is produced in the town of the same name in the northeastern region of Italy, Friuli Venezia Giulia. The San Daniele ham from the Il Camarin prosciuttificio is considered one of the finest hams produced under the San Daniele brand. In fact, the Il Camarin prosciuttificio was established with the aim of offering customers an extraordinary ham with pronounced goodness and sweetness. The San Daniele is recognizable by its distinctive guitar shape, the presence of the pig's trotter, and the consortium's branded mark. The ingredients that make up this delicious ham are only the thighs of Italian pigs selected directly by the Il Camarin team and salt; no preservatives or additives are used to produce the ham. The ham is sold boneless and cut in half, weighing about 4 kg. San Daniele has been recognized as a DOP product since 1970. The law requires that the processing of the ham must take place within the municipality of San Daniele. The artisanal craft has been passed down through generations for centuries, with every detail meticulously cared for. The difference between San Daniele and other hams is mainly due to the microclimate present in San Daniele del Friuli, where winds from the Carnic Alps meet breezes from the Adriatic Sea, making the climate extremely suitable for the production of this raw ham. Pairings: The San Daniele ham in slices Il Camarin is excellent consumed pure, sliced thinly and accompanied with breadsticks and bread. It pairs well with figs, melon, kiwi, or pineapple. Excellent as an appetizer accompanied by medium-aged cheeses. We recommend pairing with a Cabernet Sauvignon from the eastern hills of Friuli or a medium-bodied white like a Malvasia Istriana or Tocai from Friuli. Storage: In a dry and cool place, apply a cloth to the cut. Processing: The boneless half ham Il Camarin is made from only selected Italian pork and sea salt. The processing of the ham can only be carried out in the town of San Daniele del Friuli. The production cycle for its realization lasts at least 13 months. The process begins with the selection of the thighs, which are chilled to firm the meat, followed by the salting of the meat. Tradition dictates that the kilograms of salt used should equal the weight of the thigh. The salt acts as a natural preservative and maintains the integrity of the product. To better penetrate the salt, the thigh is pressed. This is followed by a four-month rest, washing that tones and initiates the maturation processes of the meat. To prevent the meat from drying out, lard, a mixture of rice flour and fat, is applied to the parts of the meat not covered by the rind. Finally, the San Daniele ham is aged under optimal conditions. Before commercialization, the ham is branded with the consortium's logo. Aging: 23