{"id":12596,"date":"2026-04-12T11:44:30","date_gmt":"2026-04-12T09:44:30","guid":{"rendered":"https:\/\/lacasadelprosciutto.publifarm.com\/?p=12596"},"modified":"2026-04-15T12:13:53","modified_gmt":"2026-04-15T10:13:53","slug":"noce-fiocco-and-stinco-the-3-sections-of-prosciutto-san-daniele-alberti","status":"publish","type":"post","link":"https:\/\/lacasadelprosciutto.publifarm.com\/en\/news\/noce-fiocco-and-stinco-the-3-sections-of-prosciutto-san-daniele-alberti\/","title":{"rendered":"Noce, Fiocco, and Stinco: the 3 sections of Prosciutto San Daniele Alberti"},"content":{"rendered":"\n

The three sections of Prosciutto San Daniele Alberti<\/h2>\n\n\n\n

All Prosciutto San Daniele Alberti is crafted with the same care and attention<\/strong>, ensuring consistent quality and flavor. However, not all parts of the same prosciutto taste identical.<\/p>\n\n\n\n

Slicing at the beginning<\/strong>, middle<\/strong>, or end<\/strong> reveals very different<\/strong> organoleptic characteristics: intensity, sweetness, melt-in-the-mouth texture, and saltiness vary, creating unique aromatic nuances capable of satisfying every palate.
The Noce<\/strong> stands out for its leanness and bold, intense yet harmonious flavor. The Fiocco<\/strong>, at the center of the leg, contains a higher percentage of fat and offers a balanced taste. The Stinco<\/strong>, on the other hand, is the sweetest section, with a rich, enveloping texture that melts in the mouth.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Each section has unique characteristics, and at La Casa del Prosciutto, we believe it is essential to share these with our customers. Doing so means passing on the culture of Prosciutto di San Daniele<\/strong> and completing the tasting experience. <\/p>\n\n\n\n

It\u2019s not uncommon for guests to be surprised to discover that two slices from the same prosciutto, taken from different areas, can taste so distinct that it\u2019s hard to believe they come from the same product.<\/p>\n\n\n\n

Noce: the intense flavor of Prosciutto San Daniele <\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

The Noce is the most flavorful <\/strong>section of San Daniele ham. Not covered by rind, it absorbs more salt<\/strong>, resulting in lean meat with minimal marbling, making it ideal for slicing by hand<\/strong>.<\/p>\n\n\n\n

On the palate, the Noce delivers an intense<\/strong> yet elegant taste, lingering without being overpowering.
Try it now: purchase the Noce from Prosciutto Alberti directly from our shop.<\/p>\n\n\n\n

\n
“Noce” Section of San Daniele Prosciutto<\/a><\/div>\n<\/div>\n\n\n\n

Fiocco: the central section of Prosciutto San Daniele Alberti 1906<\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

The Fiocco is the central<\/strong> section of the prosciutto, featuring a higher fat content and a rich, enveloping flavor.<\/strong><\/p>\n\n\n\n

On the palate, it is harmonious and rounded, capable of accompanying dishes without overpowering them<\/strong>. The layer of fat is particularly appreciated, as it makes each slice wonderfully melt in the mouth<\/strong>.<\/p>\n\n\n\n

To fully appreciate its texture and aroma, we recommend slicing it thinly with the slicer,<\/strong> with the fat side facing up. This simple technique brings out all its aromatic nuances.
Cutting by hand would not highlight the product as effectively.<\/p>\n\n\n\n

Order your Fiocco from Prosciutto San Daniele Alberti now and bring the taste of tradition home.<\/p>\n\n\n\n

\n
“Fiocco” Section of San Daniele Prosciutto <\/a><\/div>\n<\/div>\n\n\n\n

Stinco: the most delicate section of our Prosciutto San Daniele <\/h2>\n\n\n\n
\"\"<\/figure>\n\n\n\n

The Stinco is the section of the prosciutto where salt penetrates the least, making it the sweetest of the three sections<\/strong>.
The rind acts as a natural barrier, limiting salt absorption and producing an elegant flavor.
This section is extremely tender<\/strong> and rich in connective tissue, requiring careful slicing to preserve its flavor and texture.<\/p>\n\n\n\n

To fully enjoy its nuances, we recommend slicing the Stinco very thinly<\/strong>, using only a slicer.<\/strong> Hand-cutting could compromise its texture and smoothness. <\/p>\n\n\n\n

Once the gambuccio is used, the remaining meat can be incorporated<\/strong> into hot dishes, such as the delicious Tagliolini alla San Daniele.
Discover the full flavor and sweetness of the Stinco.<\/p>\n\n\n\n

\n
“Stinco” Section of San Daniele Prosciutto <\/a><\/div>\n<\/div>\n\n\n\n

The \u201cAlberti 1906\u201d Plate: the shape of flavor<\/h2>\n\n\n\n

Every Prosciutto San Daniele Alberti is a world to discover, and every slice tells a story.<\/p>\n\n\n\n

In our osteria, we want our guests to experience these stories firsthand and savor all the taste differences.<\/strong><\/p>\n\n\n\n

We do this through the Alberti 1906 Plate<\/strong>, born from Carlo\u2019s idea and in collaboration with an artisan who crafts<\/strong> each plate by hand in ceramic exclusively for us<\/strong>.<\/p>\n\n\n\n

This is not a simple tasting, but a sensory journey<\/strong> designed to educate the palate and highlight every nuance of Prosciutto San Daniele Alberti.
The tasting follows a precise order<\/strong> to naturally guide the palate:<\/p>\n\n\n\n

    \n
  1. Stinco<\/strong>: the most delicate, tender, and enveloping;<\/li>\n\n\n\n
  2. Fiocco<\/strong>: balanced and harmonious, accompanying without overpowering;<\/li>\n\n\n\n
  3. Noce<\/strong>: intense and lingering, closing the journey with strength.<\/li>\n<\/ol>\n\n\n\n

    The Alberti 1906 Plate<\/strong> represents our<\/strong> philosophy<\/strong>: our prosciutto must not be simply eaten, it has to be understood and savored.
    Each slice, with its aroma and texture, becomes a story to discover, conveying the essence of our 120 years old tradition<\/strong> and the art of Prosciutto di San Daniele.<\/p>\n\n\n\n

    \n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n<\/div>\n\n\n\n

    The 3 sections of Prosciutto San Daniele on our e-commerce<\/h2>\n\n\n\n

    For those who cannot visit our historic Osteria in San Daniele, we offer the possibility to purchase not only the individual sections of Noce, Fiocco, and Stinco but also a combination of all three<\/strong> at a special price, allowing you to try them all and find your favorite.<\/p>\n\n\n\n

    Try our trio and savor all 3 sections of Prosciutto San Daniele Alberti<\/p>\n\n\n\n

    \n
    Noce + Fiocco + Stinco” sections of San Daniele Prosciutto <\/a><\/div>\n<\/div>\n\n\n\n
    \"\"<\/figure>\n\n\n\n

    Storage and Shelf Life of Prosciutto San Daniele Slices<\/h2>\n\n\n\n

    To best preserve the taste, texture, and quality of all three sections, it is important to follow some simple storage and shelf life rules.<\/p>\n\n\n\n

      \n
    • Storage
      <\/strong>After removing the protective packaging, store the prosciutto in the refrigerator at a temperature between +1\u00b0C and +7\u00b0C.
      It is recommended to cover it with plastic wrap and wrap it in a dry cotton cloth. <\/li>\n<\/ul>\n\n\n\n

      Even better, if possible, re-vacuum it.<\/p>\n\n\n\n

        \n
      • Shelf life
        <\/strong>If vacuum-packed, slices can last up to 4 months. Once opened, they should be consumed within one month.<\/li>\n<\/ul>\n\n\n\n
          \n
        • Curiosity
          <\/strong>Sometimes, tiny white crystals appear in the lean part: these are not salt, but tyrosine crystals<\/strong>. They form during protein aging and are a positive sign of long curing and high quality.<\/li>\n<\/ul>\n\n\n\n

          By following these simple guidelines, each slice can deliver an optimal tasting experience, faithful to the tradition of our artisanal prosciutto.<\/p>\n","protected":false},"excerpt":{"rendered":"

          All Prosciutto San Daniele Alberti is crafted with the same care and attention, ensuring consistent quality and flavor. However, not all parts of the same prosciutto taste identical.<\/p>\n","protected":false},"author":1,"featured_media":12503,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-single-new.php","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[138],"tags":[],"class_list":["post-12596","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"acf":[],"yoast_head":"\nThe 3 Cuts of Prosciutto San Daniele Alberti: Noce, Fiocco, Stinco<\/title>\n<meta name=\"description\" content=\"Discover the differences between Noce, Fiocco, and Stinco. 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