CITTERIO
FRIULI, ITALY
Of the thousands of legs of prosciutto that pass through these ancient cellars each year, only the most fragrant and delicately flavoured are elevated to wear the Prosciutto di San Daniele DOP branding. The fifth generation of Citterio master ‘Salumai’ now tend the cellars of the Casa del Citterio and continue the exceptional work of their forbears in Friuli-Venezia Giulia.
Both 16 and 20 month Prosciutti are the result of long, purposeful ageing in the sub-alpine air of Udine by the Tagliamento river, and express the full nutty, sweet and savoury aromatics of the world’s best cured ham.
SAN DANIELE PROSCIUTTO 16 MONTH
With a discernible Rose colour of the lean muscle and white of the surrounding fat, this distinguished product is made up of two ingredients – Pork thigh and sea salt. Due to the sea salt, along with optimal curing temperature, humidity and air flow, San Daniele Prosciutto can be flawlessly preserved without the use of additional preservatives. The techniques used for maturation define the colour, texture, fragrance and flavour of the prosciutto seen at the minimum maturation period of 13 plus months
SAN DANIELE PROSCIUTTO 20 MONTH
Aged for a minimum of 20 months, this extra ageing time serves to intensify the nutty aromas and flavors of the cured pork meat, whilst creating a slightly firmer and drier end-product. This is a product for real lovers of prosciutto and will lift the profile of any platter or dish it is served with.