Ham San Daniele

Only fresh legs of pork are suitable for production and come from farms and abattoirs that are recognised by the San Daniele Ham Consortium ( Friuli Venezia-Giulia, Veneto, Emilia Romagna, Lombardy, Piemonte, Tuscany, Umbria, Abruzzo, Lazio, Molise).
The production process may only begin on the raw ham after a strict quality inspection of the fresh legs. Expert hands carry out the salting procedure by carefully applying salt in well-defined areas.
Subsequently the product breathes and matures due to San Daniele’s “special climate”, the well-ventilated premises and the careful checks which are made.
Many quiet months (for quality reasons the products are left to mature for more than the 13 months required) of assiduous care and shrewdly measured amounts of air and temperature give the “Picaron” hams their shape and substance.
Minimum duration of the production cycle: 13 months to complete the maturing process for the purposes of DOP.

Ham on the bone - Cod. 100

Characteristics: Ham on the bone without the foot and with a light brown rind.
Average weight: From 8.5 kg to 11.5 kg.
Storage information: For a whole leg, store in a cool place with a temperature of no higher than 20°C ; once opened keep refrigerated (+3°C/+7°C), taking care to re-cover the uncovered part with cling film.

Deboned pressed ham - Cod. 101

Characteristics: Deboned ham which is pressed into a more regular shape before being vacuum-packed.
Average weight: From 7 kg to 9 kg
Packaging: PA/PE transparent sleeve
Storage information: Keep refrigerated (+3°C/+7°C), taking care to re-cover the uncovered part with cling film.
Minimum storage time: Unopened, six months from the packaging date.

Deboned “addobbo” ham - Cod. 102

Characteristics: Deboned ham which is pressed by a special machine into the characteristic rounded shape and tied before being vacuum-packed.
Average weight: From 7 kg to 9 kg
Packaging: PA/PE transparent sleeve
Storage information: Keep refrigerated (+3°C/+7°C), taking care to re-cover the uncovered part with cling film.
Minimum storage time: Unopened, six months from the packaging date.

Deboned, brick-shaped ham - Cod. 131

Characteristics: Deboned ham which is pressed into a brick-like shape before being vacuum-packed.
Average weight: From 5.5 kg to 7 kg
Packaging: PA/PE transparent sleeve
Storage information: Keep refrigerated (+3°C/+7°C), taking care to re-cover the uncovered part with cling film.
Minimum storage time: Unopened, six months from the packaging date.

Half a deboned ham - Cod. 103

Characteristics: Deboned ham which is pressed into a more regular shape before being sliced and vacuum-packed.
Average weight: From 3.5 kg to 4.5 kg
Packaging: PA/PE transparent sleeve
Storage information: Keep refrigerated (+3°C/+7°C), taking care to re-cover the uncovered part with cling film.
Minimum storage time: Unopened, six months from the packaging date.

Sliced, deboned ham - Cod. 104

Characteristics: Deboned ham which is pressed into a more regular shape before being sliced and vacuum-packed.
Average weight: From 1.8 kg to 3.5 kg
Packaging: PA/PE transparent sleeve
Storage information: Keep refrigerated (+3°C/+7°C), taking care to re-cover the uncovered part with cling film.
Minimum storage time: Unopened, six months from the packaging date.