Prosciutto San Daniele – a sweet, delicate cured ham
The methods used in both Parma and San Daniele to create prosciutto are covered by Protection Designation of Origin (DOP in Italian). This means the methods they use are similar. However, the breed of pigs used, the diet they are fed, and the salting process differ enough to create a different flavour profile.
San Daniele prosciutto is often described as slighter sweeter and less salty. The legs are often smaller and contain more fat than Parma di Prosciutto. As there are fewer producers in San Daniele, it is usually more sought after, and as a result more expensive. There are nearly 200 producers of prosciutto in Parma, but only 30 in San Daniele.
Ottspeck Reserve IGP – smoked ham
Alto Adige PGI (Protected Geographical Indication) Speck is a lightly smoked, raw ham which has been dry cured and seasoned for a minimum of 22 weeks. It has a milder, more delicate and better-balanced flavor than the more strongly smoked hams.
Yummy yummy please make mint chocolate chip ice cream
Rated 5 out of 5
Alex Avery –
Actually kind of nuts in a good way at the price it’s at now. We did a side-by-side with what you can get from Costco. This was saltier and had a much deeper flavor and firmer texture. A good way to add something fun to your meat order.
Devin Sims –
$15 a bit steep for some slices but it was good
Chris –
Yummy yummy please make mint chocolate chip ice cream
Alex Avery –
Actually kind of nuts in a good way at the price it’s at now. We did a side-by-side with what you can get from Costco. This was saltier and had a much deeper flavor and firmer texture. A good way to add something fun to your meat order.