“Stinco” Section of San Daniele Prosciutto

Kg. 1,8

89,00 €

The Hock (Stinco) is the part that absorbs the least salt during processing, as it is completely covered by rind.

This results in a sweeter and more delicate flavour.

We recommend slicing the prosciutto thin with a meat slicer, as the hock is the softest and tendinous part of the prosciutto and needs to be sliced with particular attention.

Once you reach the end part, use the remaining meat to prepare a tasty tagliolini pasta dish with San Daniele.

Aged: 20-24 months

Weight: Kg. 1,7-1,9

Quantità:

FAQ
"Stinco" Section of San Daniele Prosciutto
"Stinco" Section of San Daniele Prosciutto - Image 2

  • Handcrafted production since 1906

  • Without Preservatives

  • Lactose free

  • Gluten free

  • Express delivery in 24/48h from departure (every Monday)

Description

Ingredients

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

Storage method

Keep refrigerated (at between +1°C and +7°C), covering the prosciutto with a dry cotton cloth once the protective wrapping has been removed.

Shelf-Life

Vacuum-packed: 4 months
From the first cut: 1 month

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.

The Noce is the most flavorful part of the prosciutto because it stays in closer contact with the salt and is characterized by less marbling.
The Fiocco has a higher percentage of fat, which makes it softer and sweeter than the Noce.
The Stinco, on the other hand, is the sweetest and most delicate part of the prosciutto because, being protected by the rind, it is less exposed to the salt than the other sections.

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