Description
The San Daniele Il Camarin 32 months ham is produced in the namesake town 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. This ham, aged for 32 months, is made only with the best hams selected directly by the family who visits the slaughterhouses. 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 brand mark. The ingredients that make up this delicious ham are only Italian pork hams selected directly by the Il Camarin team and salt from Trapani; no preservatives or additives are used to produce the ham. 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. Pairings: The San Daniele 32 months ham with bone 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 an Istrian Malvasia or Tocai from Friuli. Storage: In a dry and cool place, apply a cloth to the cut. Processing: The 32 months Il Camarin ham is made from only selected Italian pork meat and Trapani sea salt. The processing of the ham can only be carried out in the town of San Daniele del Friuli. The production cycle for the realization lasts at least 13 months. The process begins with the selection of the hams, which are placed in the cold to firm up the meat, followed by the salting of the meat. Tradition dictates that the kg of salt used should equal the weight of the ham; the salt acts as a natural preservative and maintains the integrity of the product. To better penetrate the salt, the ham 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: 22