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PDO San Daniele ham - whole, bone-in - “Trentalune” selection, aged 18/20 months - 11kg

PDO San Daniele ham - whole, bone-in - “Trentalune” selection, aged 18/20 months - 11kg

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.
249,00€

Whole dry-cured Parma ham PDO – “Le Eccellenze” - aged at least 24 months - approx. 10kg bone-in

The whole 24-month bone-in dry-cured Parma ham by Devodier is an elegant, mellow, delicious and beautiful ham to showcase in a ham holder. It is as beautiful as it is delicious; its flavour is the result of traditional manufacturing, using only two ingredients: selected Italian pork and salt.  This Prosciutto di Parma has a fragrant aroma, but a delicate flavour at the same time, which is not overwhelming on the palate. Ham slices are soft and velvety in the mouth; the white fatty part melts perfectly and gives a sweet touch to the meat sapidity, creating a perfect balance. That is why this ham is part of the collection called “Le Eccellenze” (Excellences), conceived for whoever is seeking the authentic - but also sophisticated - taste of Italian haute cuisine. Devodier’s hams are the result of a collaboration with carefully selected Italian breeders which rear their livestock antibiotic-free from the 49th day of life. Seven steps ensure the perfection of Devodier hams: • Animal welfare in the livestock farm • Careful handling of fresh meat • Salting by hand • Resting • First aging period and greasing • Aging • Pricking the ham by hand
325,00€
Whole dry-cured Parma ham PDO – “Le Eccellenze” - aged at least 24 months - approx. 10kg bone-in

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