Prosciutto San Daniele DOP Dok dall'Ava is a typical product of Friuli Venezia Giulia, specifically from the geographical area near Udine, which is San Daniele del Friuli. In this area, pork legs have been processed and preserved through salting since time immemorial. It seems that even before the Roman era, the Celts practiced this art by salting meats for preservation. This tradition has evolved over time, perfecting the technique, and today Prosciutto San Daniele DOP is one of the most well-known Italian protected designation products in the world. Pairings: Prosciutto San Daniele DOP Dok dall'Ava pairs perfectly with a glass of Friulian wine, such as Alturis wines or the great wines of Vie di Romans. Prosciutto San Daniele DOP Dok dall'Ava is, of course, excellent for an aperitif or as an appetizer served with fried gnocchi. Processing: Prosciutto San Daniele DOP Dok dall'Ava, like all San Daniele DOP products, is subject to production regulations that govern its processing methods. Initially, pork legs with a minimum weight of 11 Kg are selected as they are perfect for processing. Subsequently, the legs are trimmed to remove any portions of fat or muscle that could negatively affect the processing of Prosciutto San Daniele DOP Dok dall'Ava. The legs ready for use are then salted with sea salt, which penetrates the meat thanks to the massaging operation performed by the operators, and placed in a horizontal position in a cell. After the necessary period, the salted legs are pressed, allowing Prosciutto San Daniele DOP Dok dall'Ava to take on the classic guitar shape that distinguishes Prosciutto San Daniele DOP. The subsequent production phases are resting, washing, and drying by staying in environments with different temperatures and humidity levels. The final phase, but not the least important, is aging, which can last different periods depending on the type of product. It is in this phase that a series of biochemical and enzymatic processes occur, giving Prosciutto San Daniele DOP Dok dall'Ava the taste and texture we appreciate.
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Prosciutto San Daniele DOP Dok dall'Ava is a typical product of Friuli Venezia Giulia, specifically from the geographical area near Udine, which is San Daniele del Friuli. In this area, pork legs have been processed and preserved through salting since time immemorial. It seems that even before the Roman era, the Celts practiced this art by salting meats for preservation. This tradition has evolved over time, perfecting the technique, and today Prosciutto San Daniele DOP is one of the most well-known Italian protected designation products in the world. Pairings: Prosciutto San Daniele DOP Dok dall'Ava pairs perfectly with a glass of Friulian wine, such as Alturis wines or the great wines of Vie di Romans. Prosciutto San Daniele DOP Dok dall'Ava is, of course, excellent for an aperitif or as an appetizer served with fried gnocchi. Processing: Prosciutto San Daniele DOP Dok dall'Ava, like all San Daniele DOP products, is subject to production regulations that govern its processing methods. Initially, pork legs with a minimum weight of 11 Kg are selected as they are perfect for processing. Subsequently, the legs are trimmed to remove any portions of fat or muscle that could negatively affect the processing of Prosciutto San Daniele DOP Dok dall'Ava. The legs ready for use are then salted with sea salt, which penetrates the meat thanks to the massaging operation performed by the operators, and placed in a horizontal position in a cell. After the necessary period, the salted legs are pressed, allowing Prosciutto San Daniele DOP Dok dall'Ava to take on the classic guitar shape that distinguishes Prosciutto San Daniele DOP. The subsequent production phases are resting, washing, and drying by staying in environments with different temperatures and humidity levels. The final phase, but not the least important, is aging, which can last different periods depending on the type of product. It is in this phase that a series of biochemical and enzymatic processes occur, giving Prosciutto San Daniele DOP Dok dall'Ava the taste and texture we appreciate.
