Prosciutto NebroDok c/ Osso 9kg+ Dok Dall'Ava
Articolo n. ICH0WW0000016
Caricamento
DOK Dall'Ava wanted to look for a pig similar to the Romanesque Iberian cerdo also in Italy and after several experiments, we found the peculiarities closest to our idea in the black pig of the Nebrodi mountains, an area with an incredible charm, both for the landscape and for the people. In this
Descrizione
DOK Dall'Ava wanted to look for a pig similar to the Romanesque Iberian cerdo also in Italy and after several experiments, we found the peculiarities closest to our idea in the black pig of the Nebrodi mountains, an area with an incredible charm, both for the landscape and for the people.
In this area, these black pigs grow, sometimes even in the wild, and are slaughtered after a minimum of fourteen months. The thighs arrive in Friuli fresh, are salted in special environments and then sent to maturation with all the trappings of a DOK Dall'Ava ham.
Who is Dok Dall’Ava?
Founded in 1955, DOK Dall’Ava has since become a leader in the production of Prosciutto di San Daniele, using techniques that make for a traditional prosciutto crudo just the way founder Natalino himself made it from the beginning.
Their prosciutto is produced from start to finish in San Daniele, a small village in Italy's northern region of Friuli Venezia Giulia, where the combination of intoxicating air from the mountains and the Adriatic Sea makes the perfect place to age prosciutto.
In this area, these black pigs grow, sometimes even in the wild, and are slaughtered after a minimum of fourteen months. The thighs arrive in Friuli fresh, are salted in special environments and then sent to maturation with all the trappings of a DOK Dall'Ava ham.
Who is Dok Dall’Ava?
Founded in 1955, DOK Dall’Ava has since become a leader in the production of Prosciutto di San Daniele, using techniques that make for a traditional prosciutto crudo just the way founder Natalino himself made it from the beginning.
Their prosciutto is produced from start to finish in San Daniele, a small village in Italy's northern region of Friuli Venezia Giulia, where the combination of intoxicating air from the mountains and the Adriatic Sea makes the perfect place to age prosciutto.
Specifiche
- Marche
- Dok Dall'Ava
- Paese d'origine
- Italy
- Temperatura di conservazione
- Generale refrigerato a 4°C
- Unità di misura
- Gli articoli a peso variabile mostrano prezzi approssimativi per pezzo. La consegna effettiva e il prezzo finale possono variare in base al peso effettivo alla consegna.
Recensioni (0)
Non ci sono ancora recensioni.
Caricamento
Prosciutto NebroDok c/ Osso 9kg+ Dok Dall'Ava
Articolo n. ICH0WW0000016
DOK Dall'Ava wanted to look for a pig similar to the Romanesque Iberian cerdo also in Italy and after several experiments, we found the peculiarities closest to our idea in the black pig of the Nebrodi mountains, an area with an incredible charm, both for the landscape and for the people. In this
Descrizione
DOK Dall'Ava wanted to look for a pig similar to the Romanesque Iberian cerdo also in Italy and after several experiments, we found the peculiarities closest to our idea in the black pig of the Nebrodi mountains, an area with an incredible charm, both for the landscape and for the people.
In this area, these black pigs grow, sometimes even in the wild, and are slaughtered after a minimum of fourteen months. The thighs arrive in Friuli fresh, are salted in special environments and then sent to maturation with all the trappings of a DOK Dall'Ava ham.
Who is Dok Dall’Ava?
Founded in 1955, DOK Dall’Ava has since become a leader in the production of Prosciutto di San Daniele, using techniques that make for a traditional prosciutto crudo just the way founder Natalino himself made it from the beginning.
Their prosciutto is produced from start to finish in San Daniele, a small village in Italy's northern region of Friuli Venezia Giulia, where the combination of intoxicating air from the mountains and the Adriatic Sea makes the perfect place to age prosciutto.
In this area, these black pigs grow, sometimes even in the wild, and are slaughtered after a minimum of fourteen months. The thighs arrive in Friuli fresh, are salted in special environments and then sent to maturation with all the trappings of a DOK Dall'Ava ham.
Who is Dok Dall’Ava?
Founded in 1955, DOK Dall’Ava has since become a leader in the production of Prosciutto di San Daniele, using techniques that make for a traditional prosciutto crudo just the way founder Natalino himself made it from the beginning.
Their prosciutto is produced from start to finish in San Daniele, a small village in Italy's northern region of Friuli Venezia Giulia, where the combination of intoxicating air from the mountains and the Adriatic Sea makes the perfect place to age prosciutto.
Specifiche
- Marche
- Dok Dall'Ava
- Paese d'origine
- Italy
- Temperatura di conservazione
- Generale refrigerato a 4°C
- Unità di misura
- Gli articoli a peso variabile mostrano prezzi approssimativi per pezzo. La consegna effettiva e il prezzo finale possono variare in base al peso effettivo alla consegna.
Recensioni (0)
Non ci sono ancora recensioni.