Boned Prosciutto di San Daniele, vacuum-packed hock. Ready to be sliced.
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PDO Prosciutto di San Daniele "Hock" is obtained by horizontally cutting a pressed boned Prosciutto. It is the milder and more delicate part of the ham.
Before eating it, take off the vacuum bag and use some paper to dry the surface of the product in order to remove the thin greasy patina. Then, remove the rind.
Put the portion on the slicer, always keeping the lard facing upwards, and start slicing.
For this product we have extended the maturation process to at least 16-18 months, to give it an extra touch that only time and good ageing can give.
Shelf Life 180 days.
This product is packed in a vacuum-packed plastic bag and should always be stored in a refrigerator at a temperature of +1°C to +7°C.
Our PDO Prosciutto Crudo di San Daniele is allergen free and gluten free, so it is suitable for consumers affected by coeliac disease.
- Average weight
- 3 kg
- Weight variations
- The average weight may vary in the range of ±7%
- 16-18 months
- Storage conditions
- If the Prosciutto is not whole, be sure to store it at a temperature of +1°C to +7°C. Once you have opened the packaging, pay attention to cover it properly.
- Minimum durability date
- If the protective casing is intact, the Prosciutto can last 6 months after packaging
- Gluten Free, for consumers affected by coeliac disease
- Allergen Free
- 180 days
- 10% including VAT