San Daniele ham is cured at Villani's Friuli plant according to the PDO specification. After being salted, the ham undergoes a long and gradual curing process and is re-greased before dispatch. The workmanship is meticulous, and the ham is thoroughly cleaned of imperfections, such as yellow fats and dark patches of meat. San Daniele cured ham is characterised by its sweet, delicate flavour with a slightly more pronounced lingering aftertaste compared to Parma ham.
San Daniele D.O.P. Senz’osso Piatto 15 Mesi (6kg approx.) VILLANI
PDO San Daniele ham, deboned, shaped flat, and cured for a minimum of 15 months.
Trade Only
| Format | 6.4kg |
|---|---|
| Brand | VILLANI |
| Origin | Friuli Venezia Giulia, Italy |
- Gluten free
- Lactose free
Italian pork, sea salt.
| Typical Values per 100g | |
|---|---|
| Energy (kJ) | 1108 |
| Energy (kcal) | 266 |
| Fat (g) | 18 |
| of which saturates (g) | 7.2 |
| Protein (g) | 26 |
| Salt (g) | 4.8 |
| Moisture (g) | 50 |
| pH | 5.9 |
| Aw | 0.92 |
| Product Life (Days) | 273 |
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