{"id":7000850268245,"title":"Prosciutto San Daniele DOP","handle":"prosciutto-san-daniele","description":"\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0134\/1302\/3808\/files\/checkout_icon_5591679c-b3f9-4f02-bd93-85a28fc0b6bc.png?v=1545604793\" alt=\"\" width=\"912\" height=\"128\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4oz Paper Thin Slices\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProsciutto San Daniele – a sweet, delicate cured ham\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eThe 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.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eSan 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.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","published_at":"2024-02-29T17:39:24-05:00","created_at":"2024-02-29T17:38:13-05:00","vendor":"Frankie's Free Range Meats","type":"Perishable","tags":[],"price":1000,"price_min":1000,"price_max":1000,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":40791812374613,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":null,"requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Prosciutto San Daniele DOP","public_title":null,"options":["Default Title"],"price":1000,"weight":113,"compare_at_price":null,"inventory_management":"shopify","barcode":null,"requires_selling_plan":false,"selling_plan_allocations":[],"quantity_rule":{"min":1,"max":null,"increment":1}}],"images":["\/\/frankiesfreerangemeat.com\/cdn\/shop\/files\/ProsciuttoSanDaniele.jpg?v=1709246330"],"featured_image":"\/\/frankiesfreerangemeat.com\/cdn\/shop\/files\/ProsciuttoSanDaniele.jpg?v=1709246330","options":["Title"],"media":[{"alt":null,"id":23578264010837,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2048,"width":2048,"src":"\/\/frankiesfreerangemeat.com\/cdn\/shop\/files\/ProsciuttoSanDaniele.jpg?v=1709246330"},"aspect_ratio":1.0,"height":2048,"media_type":"image","src":"\/\/frankiesfreerangemeat.com\/cdn\/shop\/files\/ProsciuttoSanDaniele.jpg?v=1709246330","width":2048}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cstrong\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0134\/1302\/3808\/files\/checkout_icon_5591679c-b3f9-4f02-bd93-85a28fc0b6bc.png?v=1545604793\" alt=\"\" width=\"912\" height=\"128\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e4oz Paper Thin Slices\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProsciutto San Daniele – a sweet, delicate cured ham\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eThe 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.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cem\u003eSan 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.\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e"}