DOK dall’Ava only chooses the best legs from Italian certified pigs that are fed with cereal and milk serum. The legs are brought to the factory direct from the slaughterhouse fresh within two days. They are checked, registered and covered only with sea salt which comes from the natural park of Santa Margherita (Puglia). After two weeks they are ready to be dried in the traditional manner. Each ham is processed for a period of no less than 400 days, and finally sold with the Brand Prosciutto di San Daniele. San Daniele Hams bear a hot iron brand or an ink seal which is done under the direct supervision of a person authorized to supervise such activity by the Italian Veterinary Services. Prior to salting, each ham receives a button seal on the hock that states the month and the year that the ham entered the processing establishment and the date salting began.
Meats
DOK dall’Ava – Prosciutto San Daniele DOP (18 M – 24 M)
From selected thighs of pigs raised in the Po Valley, only produced using salt and time. 18 or 24 months of slow curing for an unmistakable symphony: the melody of taste. Quiet, DOK resounds. Quality, experience and innovation that lead the way in the world.
Ham Learning Centre: a place to learn how to make, cut and eat ham, where we say what we do and do what we say. Because quality goes hand in hand with culture.
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