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San Daniele DOP Ham in Slices Il Camarin

San Daniele DOP Ham in Slices Il Camarin

The San Daniele Il Camarin 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. 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 stamped mark. The ingredients that make up this delicious ham are only selected Italian pork legs directly chosen by the Il Camarin team and salt; no preservatives or additives are used to produce the ham. The San Daniele has been recognized as a DOP product since 1970. The law mandates 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 attended to. 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 when consumed pure, sliced thinly and accompanied by breadsticks and bread. It pairs well with figs, melon, kiwi, or pineapple. Excellent as an appetizer accompanied by medium-aged cheeses. We recommend pairing it 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 boneless Il Camarin ham 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 lasts at least 13 months. The process begins with the selection of the legs, which are chilled to firm up the meat, followed by salting. Tradition dictates that the kilograms of salt used should equal the weight of the leg. The salt acts as a natural preservative and maintains the product's integrity. To better penetrate the salt, the leg is pressed. This is followed by a four-month rest, washing that tones and initiates the meat's maturation processes. 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
£ 63.42

Description

The San Daniele Il Camarin 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. 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 stamped mark. The ingredients that make up this delicious ham are only selected Italian pork legs directly chosen by the Il Camarin team and salt; no preservatives or additives are used to produce the ham. The San Daniele has been recognized as a DOP product since 1970. The law mandates 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 attended to. 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 when consumed pure, sliced thinly and accompanied by breadsticks and bread. It pairs well with figs, melon, kiwi, or pineapple. Excellent as an appetizer accompanied by medium-aged cheeses. We recommend pairing it 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 boneless Il Camarin ham 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 lasts at least 13 months. The process begins with the selection of the legs, which are chilled to firm up the meat, followed by salting. Tradition dictates that the kilograms of salt used should equal the weight of the leg. The salt acts as a natural preservative and maintains the product's integrity. To better penetrate the salt, the leg is pressed. This is followed by a four-month rest, washing that tones and initiates the meat's maturation processes. 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