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Prosciutto San Daniele 3oz

$12.99/Each


Made in Friulia-Venezia Giulia, in northeastern Italy by a consortium of 30 producers, Prosciutto di San Daniele is crafted from the legs of hogs raised to 9 months or more. We find that the moister, cooler climate of this diverse food region delivers a cured ham that, even after 13 months of aging, is mild and delicate with a melting and velvety texture. Pair it with slices of cantaloupe or wrap up spears of roasted asparagus. It's especially delicious with the crisp Pinot Grigios of the area.


Just the Facts

Country
Italy
Region
Parma
Weight
3 oz

Pour a glass of...
  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.

    Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.



    Basque/Normandy : barnyardy and funky, but still with a little sweetness.

    Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.



    American Cider: often, but not always on the sweeter side.

    Pair with: Sweet and earthy Bleu Mont Bandaged Cheddar or malty Bleu d’Auvergne.

  • Pinot Noir

    Lighter bodied and delicate. Old World style generally offers more funk, New World more fruit.

    Old World Pinot: Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality. Sometimes has floral aromas, reminiscent of rose petal.

    Pair with: Almost anything! Works with funky Frenchies Epoisses and Langres, or mild natural rinds like Tomme de Savoie.

    New World Pinot: More sugary, with jam-like fruit, dried cherries, oak, and spice.

    Pair with: Full, fatty flavors. Alpines, cheddars, and Manchego.