Prosciutto di San Danielle 36 Months - Boneless

Since 1955, Dok dall’Ava has produced some of Italy’s finest Prosciutto San Daniele D.O.P. As opposed to Prosciutto di Parma, which is produced in Emilia-Romagna, Prosciutto San Daniele is produced in the Friuli Venezia Giulia regioni, which has a unique microclimate created by the meeting of Alpine and Adriatic air currents. It’s intense, complex, and savory-sweet in flavor, and also tends to be silkier and more supple in texture than Prosciutto di Parma.

This stunningly rich and complex Prosciutto San Daniele is made from pigs raised in the Po Valley, made with just salt and time. All Prosciutto San Daniele ages for at least 13 months, but this ages for an astounding 36 months, adding even more depth of flavor and nutty intensity. While it’s incredible on a sandwich with fresh mozzarella and balsamic vinegar, it’s best enjoyed on a charcuterie plate or on its own, perhaps with some sliced cantaloupe to counter its saltiness.