Italiano (IT) 
Deutsch (DE) 
Français (FR) 
Español (ES) 
Polish (PL) 
Prosciutto di San Daniele DOP Il Camarin metà
Fiorucci San Daniele Ham is a PDO (Protected Designation of Origin) product from San Daniele del Friuli. Fiorucci San Daniele Ham is made with hind legs only from animals breed in Italy. No additives and preservatives are used, just sea salt.
More details
Shipping -50%
Shipping costs 50% discount for orders from 139€
Quality guaranteed
All products are the result of a careful selection process
Fresh products
The products are packaged in the way that their freshness is preserved
Prosciutto San Daniele: Buy Online Fiorucci San Daniele ham
San Daniele Fiorucci raw ham is made in the town of San Daniele in the north-east region of Italy, Friuli Venezia Giulia. San Daniele is recognisable thanks to its guitar-like shape, the presence of the rotter bone and the stamp of the consortium brand. The ingredients of this delicious raw ham are only Italian hind legs and salt. No additives or preservatives are used. In 1970 Prosciutto di San Daniele was granted Protected Designation of Origin (POD) that means that by law the whole production chain has to take place in the district of the town of San Daniele. The manufacturing art has been passed from generations to generations for centuries, the utmost attention is paid to every single detail. The difference between the Sand Daniele and the other raw hams is the different climate of San Daniele del Friuli. Here the winds from the Carnic Alps embrace the breezes from the Adriatic sea, making the climate extremely suitable for the production of this raw ham.
| meat | Suini italiani |
|---|---|
| Size | 4 kg ca |
| Location | Prodotto in Italia |
| How it's made | San Daniele raw ham is made only with pork meat and sea salt. Its production can only be done in the area of San Daniele del Friuli. The production cycle lasts at least 13 months and it starts with the selection of the hams which are stored at a low temperature to 'tone up' the meat. Then the salting phase takes place and according to tradition, the amount of salt used needs to weigh exactly the same as the ham. The salt naturally preserves the meat and keeps it healthy. The hams are pressed softly to allow the salt to penetrate in the meat. After a 4-month rest, the hams are washed to tone up the meat and then the maturing process can start. In order to avoid the ham's drying out, a paste of fat and rice flour is smeared on the part not covered by the rind. Finally the San Daniele can mature in optimal conditions. Before being released, the raw ham is branded with the consortium logo. |
| Storage | To be stored in a cool and dry place. Cover the sliced side with a cloth. |
| Aging | medium-aged |
| Salami type | Salami |
| Type of meat | Pork |
| Average expiry date | 6 months |
Combinations
San Daniele raw ham is excellent when consumed on its own, as a starter or together with medium-aged cheeses. We suggest to enjoy San Daniele ham with a glass of Cabernet Sauvignon from the eastern hills of Friuli or with a medium-body white wine such as Malvasia Istriana or Tocai del Friuli.
This website is protected by reCAPTCHA and the Privacy Policy & Terms and Conditions of Google