Prosciutto di San Daniele, crafted by Galloni, is a premium Italian cured ham recognized for its exceptional quality and unique flavor. This prosciutto is produced using traditional methods passed down through generations, ensuring an authentic taste experience. Aged for a minimum of 13 months, this boneless prosciutto offers unparalleled sweetness and delicacy, making it a favorite among gourmet chefs and food enthusiasts worldwide.
Features
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Brand: Galloni
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Type: Prosciutto di San Daniele
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Aging: Minimum 13 months
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Format: Boneless
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Origin: San Daniele del Friuli, Italy
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Certification: Protected Designation of Origin (PDO)
Taste Profile Galloni Red Label Boneless Prosciutto di San Daniele delivers a delicate, sweet flavor with a soft, melt-in-the-mouth texture. The unique climatic conditions of San Daniele, influenced by the winds from the Carnic Alps and the Adriatic Sea, impart a distinctive taste and aroma to the prosciutto, characterized by subtle nutty and fruity notes.
Ingredients
Nutritional Information (per 100 g)
- Energy: Approx. 267 kcal
- Fat: 18 g (saturated: 6 g)
- Carbohydrates: 0 g
- Protein: 26 g
- Salt: 4.8 g
Culinary Applications
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Charcuterie Boards: A luxurious addition to gourmet charcuterie boards.
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Appetizers: Ideal for wrapping around melon, figs, or asparagus.
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Sandwiches and Paninis: Enhances sandwiches with its rich, savory flavor.
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Cooking: Use in pasta dishes, pizzas, and salads for added depth.
Pairings Pairs excellently with fresh fruits such as melon and figs, aged cheeses, and a variety of wines, particularly robust reds like Chianti and Sangiovese. Complements well with nuts, olives, and crusty bread.
Packaging Available in vacuum-sealed packs to ensure freshness and ease of storage. Suitable for both home use and professional kitchens.
Storage Instructions Store in a cool, dry place. Once opened, keep refrigerated and consume within a few days for the best flavor and quality.
Purchase Options Available for individual purchase or bulk orders, suitable for gourmet markets, high-end restaurants, and culinary professionals.
