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Characteristics
of our ham
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| Maturing period | Not less than 14 months | ||||||||
| Ingredients | Only sea salt | ||||||||
| Organoleptic properties | None | ||||||||
| Organoleptic properties | Lean meat of red-pink red colour with an outer layer and thin intra-muscular stripes of white fat, sweet and delicate flavour, refined and persistent aftertaste. | ||||||||
| Chemico-physical features | Average values for 100 g of lean meat:
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| The San Daniele cured ham we produce has a high protein content and is rich in nutritional components such as iron, zinc and B-group vitamins. Moreover, its long curing makes it particularly digestible and suitable for diets. | |||||||||
