San Daniele skinka 24 månader med fot

WEIGHT: kg 11,5.

CURING: 24 months.

QUALITY: processed and cured in the Villani facility at San Daniele del Friuli, using heavy pig legs having bone-in weight of 15 Kg, in accordance with the PDO regulations. Hung for a long time after salting, for skilful, gradual curing for up to 24 months. Coating is reapplied before delivery.

FLAVOUR: the flavour is sweet and complex, with a wealth of different overtones. The taste is unique: the pleasure of savouring this dry-cured ham is similar to that of trying a great vintage Barolo wine.

Gluten-free. Dairy-free.