The Celts are the oldest fathers of this exceptional ham: thanks to their art of salt handlers, through which they were able to preserve meats, the Friuli town of San Daniele began its gastronomic and economic rise.
Tasted during the Council of Trento, sent by Serenissima to the royal family in Hungary, San Daniele hams are still highly successful, a success due to the careful control of the consortium and to the maintenance of the traditional production methods.
How not to be tempted by the intense scent and by the sweet taste with the typical strong aftertaste of this raw ham.
It is highly soft, perfect to be tasted on its own, with bread or figs, melon, pineapple or kiwi.
Do not serve it with the classic pickles, which would ruin its sweetness. |
