San Daniele skinka 15 månader

WEIGHT: kg 7,5.

CURING: 15 months.

QUALITY: processed and cured for at least 15 months in the Villani facility at San Daniele del Friuli, in accordance with the PDO regulations. Hung for a long time after salting, for slow, curing for up to 15 months. Trimmed and cleaned to the highest standards. Chisel-deboned without cutting the ham. “Special” because it is carefully knife-trimmed to remove the coating, any dark lean meat and the yellow fat.

FLAVOUR: with a sweet, delicate flavour with more noticeable after-taste. Soft-slicing.

Gluten-free. Dairy-free.