San Daniele ham

San Daniele ham is a ham with DOP name, originally from the homonymous cityIn Friuli. For the production of San Daniele raw ham, only Italian pig legs are used, but they are slaughtered in Italy and processed in the area determined by the DOP: the province of Udine and other countries in Friuli. For the production of San Daniele ham, no preservatives and additives are used. The seasoning of the ham must last at least 13 months before being sold. Uniform red color tending to rosé; profile and streaks of white fat; intense aroma; sweet and delicate taste. Foodexplore offers the best San Daniele hams, price and availability online.