The Dall’Ava Family has been producing San Daniele D.O.P. Hams since 1955. DOK Dall’Ava only chooses the best legs from certified Italian pigs that are fed with cereal and milk serum.
The legs are brought to the factory direct from the slaughter house fresh within two days. They are checked and registered with a button seal on the hock that states the month and year the ham entered the processing establishment, as well as the date in which salting began. It is then covered with only 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 for at least 48 months, and finally sold with a hot iron brand or an ink seal of “Prosciutto di San Daniele”. This is done under the direct supervision of a person authorized by the Italian Veterinary Services to oversee such activity.
DRIED CURED HAMS
|San Daniele Ham Boneless 48 mo.
|San Daniele Ham Boneless 36 mo.
|San Daniele Ham Boneless 30 mo.
|San Daniele Ham Boneless 24 mo.
|San Daniele Ham Boneless 18 mo.
|San Daniele Ham Bone-in 24 mo.