Produced in San Daniele, in Friuli Venezia Giulia. After processing, there is the pressing phase lasting from 24 to 48 hours. Then the ham is left to rest for four months, after which there is a refinement of at least 13 months. It is reddish with some thin streak of white fat. The aroma is intense and characteristic, but varies according to the maturation period. The taste is sweetly fruity, enveloping but delicate. Best paired with some bread it is ideal for a snack.
Produced in San Daniele, in Friuli Venezia Giulia. After processing, there is the pressing phase lasting from 24 to 48 hours. Then the ham is left to rest for four months, after which there is a refinement of at least 13 months. It is reddish with some thin streak of white fat. The aroma is intense and characteristic, but varies according to the maturation period. The taste is sweetly fruity, enveloping but delicate. Best paired with some bread it is ideal for a snack.
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Produced in San Daniele, in Friuli Venezia Giulia. After processing, there is the pressing phase lasting from 24 to 48 hours. Then the ham is left to rest for four months, after which there is a refinement of at least 13 months. It is reddish with some thin streak of white fat. The aroma is intense and characteristic, but varies according to the maturation period. The taste is sweetly fruity, enveloping but delicate. Best paired with some bread it is ideal for a snack.
Produced in San Daniele, in Friuli Venezia Giulia. After processing, there is the pressing phase lasting from 24 to 48 hours. Then the ham is left to rest for four months, after which there is a refinement of at least 13 months. It is reddish with some thin streak of white fat. The aroma is intense and characteristic, but varies according to the maturation period. The taste is sweetly fruity, enveloping but delicate. Best paired with some bread it is ideal for a snack.
Last updated at 19/07/2025 10:21:34
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