Prosciutto in Italy is one of the national foods, and the best is found in the extreme north-eastern part of Italy or around Parma.
The san daniele ham is produced only in the Friuli Venezia Giulia region, in the hilly areas around the town of San Daniele in the province of Udine. It is easy to recognize by its typical guitar-like shape and fat content.
Ham-making know-how has been handed down for generations in the town of San Daniele del Friuli. Attention paid to every detail and it helps that they have the perfect local climate to enable the maturing of hams to be repeated again and again.
San Daniele del Friuli hams cure with a natural rhythm of the seasons, using sea salt and without using any additives or preservatives – the maturing stage has to last for at least 13 months and up to 36 months depending on the producer.
Here at Ai Bintars, you can enjoy only prosciutto, and it’s served on platters that could feed any family. The taste is smooth, long, fat, rich and delicious.
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