Dry-cured ham

A PDO whole and bone-in San Daniele dry-cured ham makes for a really special gift. This one-of-a-kind ham is characterised by an exceptional quality, as well as beauty and attention to detail. How do you recognise an original San Daniele prosciutto ham? San Daniele ham has a branded rind, a trotter, a leg shaped like a guitar and a red-pinkish meat colour. And let’s not forget its unique flavour! Testa e Molinaro has created a selection of hams called ‘Trentalune’, specifically made to satisfy even the most demanding palates. Patience, respect of tradition and circadian rhythms distinguish the San Daniele ham which ages slowly for almost two years. During this aging process, the prosciutto acquires its unmistakable flavour. Pork legs are large in size and have a compact and tender meat; the perfect balance between lean and fat parts makes them delicious. Pigs - as product specifications indicate - all belong to Italian heavy pig breeds (Large White, Landrace and Italian Duroc) and are born, reared and slaughtered in the ten regions of Northern and Central Italy listed in the PDO specifications. This whole ham, which is ideal for hand-slicing, perfectly embodies an ancient Italian tradition. San Daniele prosciutto is sweet, delicate to the palate, but with a unique character and aromas. There aren’t many expert prosciutto-makers who manufacture San Daniele, due to the fact that this slow but impeccable ham production is often run by families, just as Testa e Molinaro’s manufacture.