Prosciutto: San Daniele
$26.95
One unique aspect of Prosciutto San Daniele is the pressing stage.
The legs are salted and then pressed for two to three days.
Lb Sliced
This enables the salt to more deeply penetrate the meat, giving it more flavour.
It also gives Prosciutto di San Daniele its signature guitar shape.
The legs are salted and then pressed for two to three days.
Lb Sliced
This enables the salt to more deeply penetrate the meat, giving it more flavour.
It also gives Prosciutto di San Daniele its signature guitar shape.