San Daniele for hand slicing

Kg. 9,7

Original price was: 439,00 €.Current price is: 400,00 €.

Everything you need to enjoy our whole prosciutto, slicing it by hand like a true connoisseur!

PACK CONTENTS:

  • Whole prosciutto on the bone 18-20 months:  Kg. 9,5-10 €299,00
  • “AISI 420” steel knife (lenght: 28 cm) €20,00
  • Horse bone (for olfactory analysis) €30,00
  • Wrought-iron clamp with beech-wood base €90,00

Quantità:

FAQ

Description

Ingredients

Italian pork thigh, sea salt. Free from gluten, allergens, additives, preservatives and colourings.

Storage method

Before cutting, the product can be stored at room temperature, at a maximum of +20°C. Once cut, keep refrigerated (at between +1°C and +7°C) and covered with a dry cotton cloth.

Shelf-Life

Whole: up to 24 months
From the first cut: 3 months

Facts

The microscopic granules that can sometimes be found at the centre of the lean part are not grains of salt but simply crystals of tyrosine, a natural substance resulting from the ageing of protein and evidence of a lengthy ageing process.

Nutrition Declaration 100g

  • Energy 1145 kJ / 275 kcal
  • Fats 19 g
  • of which saturates 6.5 g
  • Carbohydrates 0 g
  • of which sugars 0 g
  • Protein 26 g
  • Salt 4.4 g

We hereby declare that the preparation of this foodstuff does not involve the use of any ingredient or processing aid listed in Annex II - Substances or products causing allergies or intolerances - of Regulation (EU) no. 1169/2011.

FAQ

No. In compliance with the Production Regulations, Prosciutto San Daniele Alberti does not contain preservatives of any kind.

According to the Consorzio Production Regulations, prosciutto crudo must be aged for a minimum of 13 months. After that, each producer is free to continue the aging process for as long as they wish. Our idea of a well-aged prosciutto is between 20 and 24 months, depending on the drying process of each individual leg.

To overcome this issue, we have introduced in our shop a practical 90 g box of Prosciutto San Daniele Alberti, vacuum-packed in a modified atmosphere for a long shelf life.

The Consortium regulations allow sourcing from approximately 3,000 farms located in Central and Northern Italy, specifically in Friuli Venezia Giulia, Veneto, Lombardia, Piemonte, Emilia-Romagna, Toscana, Lazio, Abruzzo, Marche, and Umbria.
 Personally, all the farms from which we source the pig legs we use are located in Friuli Venezia Giulia, as we have chosen to support local producers and prioritize a short supply chain.

Pagamenti sicuri

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