More on Il Dosso Prosciutto San Daniele Bio (organic San Daniele Ham) from Salumificio Pedrazzoli’s Linea Q+ luxury range:
Gradually, throughout its long history, San Daniele Ham has come to be recognised as a cornerstone of fine Italian cuisine; it now has Designation of Protected Origin status, and can only be produced within the municipality of San Daniele, in Friuli Venezia Giulia.The fat and nerve tissue is removed from the haunches, which are then covered in a salt curing mix and massaged to drain the femoral artery; they are then pressed to amalgamate the lean and fatty parts and create the product’s traditional “violin” shape. After three months in resting rooms, the hams are left to mature for a period determined by the weight of each particular ham, but generally never less than 14 months. One of the main differences between Parma Ham and San Daniele Ham, is that the latter is salted with the trotter left on, which facilitates the flushing out of potential defects from the shaft. The way the salt is used is also different; the salt used to cure San Daniele is measured according to the weight of each ham and is completely dry. For Parma Ham, the salt is applied dry on the lean parts and semi-moist on the rind. The salt applied in the appropriate technique is kept on the product for a specific number of days.
RECOMMENDED PAIRINGS: To taste it at its best, we recommend serving in very fine slices. It should almost melt in your mouth. Serve as it is, or combined with fresh sweet fruit. In terms of wine pairing, we suggest young white wines Interesting pairings include wines based on Malvasia Istriana or Sauvignon.