Prosciutto San Daniele 3oz
From the small town of San Daniele del Friuli, tucked between the Dolomites and the Adriatic Sea, comes silky, rich Prosciutto San Daniele. A moist, cool climate and plenty of sea salt create a cured ham that, even after months of aging, is sweet and delicate with a porky flavor and a velvety texture. Try wrapping this prosciutto around slices of fresh cantaloupe or pairing with some Blenheim Apricots and Murray’s Sundried Cherries for a sweet, summery snack.
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Just the Facts
CiderBrie 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 NoirLighter 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.
Your New Year’s Eve Cheese and Meat Board
If you are reading this, it means you have just successfully completed a major holiday. Or at least endured it. Either way, you’re probably still feeling the effects in some way or another, perhaps as the aftereffects of a herculean cleaning effort or an incessant throbbing in your head that makes you vampirically sensitive to …
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