Meat • Principe San Daniele Proscuitto

THE SALTING OF SAN DANIELE PRODUCTS FOLLOWS A PROCEDURE CALLED FULL SALTING. THE LEG IS ENTIRELY COVERED WITH SEA SALT AND IS LEFT FOR ABOUT A WEEK IN LOW-TEMPERATUR CELLS. AT THE END OF THIS STAGE HAMS ARE BRUSHED TO ELIMINATE EXTERNAL SALT THEY ARE TRIMMED WITH A KNIFE AND HUNG FOR A PERIOD 100-105 DAYS. AT THIS MOMENT THE SLOW AND PROGRESSIVE AGING PROCESS BEGINS LASTING AT LEAST SIX MONTHES. ONLY THE HAMS THAT PASS THE RIGID CONTROLS WILL DISPLAY THE INDELIBLE BRAND OF SAN DANIELE.

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