DRY CURED PORK HAM (ITALY)
Sold by weight ; Price per kg 990.000
Price per 100gr
Rp99.000
San Daniele prosciutto tends to be slightly drier and saltier than Parma due to the legs being pressed for a few days after salting, allowing the salt to penetrate the meat further. San Daniele legs are often smaller and contain more fat compared to Prosciutto di Parma.
It is produced from start to finish in San Daniele, a small village in Italy’s northern region of Friuli Venezia Giulia.
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