PRODUCT OF ITALY
Rovagnati Riserva Prosciutto di San Daniele
Dry-cured ham
Made with three ingredients: Italian meat, sea salt and San Daniele microclimate.
Natural, without additives and preservatives, nutritious and easily digestible.
With a characteristic reddish pink color in the Leaner part and bright white in the fat one, a dried-fruit aroma going more intense with the curing period anda sweet and delicate taste.
Natural, without additives and preservatives, nutritious and easily digestible.
With a characteristic reddish pink color in the Leaner part and bright white in the fat one, a dried-fruit aroma going more intense with the curing period anda sweet and delicate taste.
Nitrites/nitrates free
Hormones free
High in Protein
NUTRITIONAL FACTS
Serving Size 2 slices (30g)
Saturated Fat 2g 10%
Cholesterol 25mg 8%
Sodium 530mg 22%
Total Carbohydrate 0g 0%
Protein 8g
Calcium 0%
Iron 2%
Not a significant source of Dietary Fiber and Sugar.
Amount Per Serving
Calories 80 Calories from Fat 50 % Daily Value*
Total Fat 6g 9% Saturated Fat 2g 10%
Cholesterol 25mg 8%
Sodium 530mg 22%
Total Carbohydrate 0g 0%
Protein 8g
Vitamin A 0%
Vitamin C 0% Calcium 0%
Iron 2%
*Precedent Daily Values are based on a
2,000 calorie diet. Not a significant source of Dietary Fiber and Sugar.
DESCRIPTION
AN ALL NATURAL PROSCIUTTO CRUDO
made with only four ingredients : Italian pigs, sea salt, air and time. Any artificial substance, from colourings to nitrites and nitrates is forbidden,
A PERFECT MICROCLIMATE
leveraging on Alps’ wind with its resiny notes, breezes coming from the sea and an ideal humidity for prosciutto crudo curing.
A PROTECTED NAME
Prosciutto di San Daniele production is very strict and entirely traced. That is why each leg includes the DOP mark, “denominazione di origine protetta” (protected designation of origin”) with the production starting date so as to precisely calculate the curing period,
COLOR, AROMA AND FLAVOR
Other than the mark of the rind, San Daniele is easily recognizable for its pinkish-red and white color, respectively of the lean and fat part.
The longer the curing the strongest the aroma, with notes of cried fruit and barley malt,
Finally the taste is delicate and yet flavorful thanks to the meat curing.
THE ORIGIN
San Daniele tradition dates back to 17th and 18th. The first evidences of prosciutto trade was on 1063 which had been consolidated over the following centuries. Many are the evidences of the existence and the use of Prosciutto crudo San Daniele. Between the two World Wars San Daniele production techniques had been involved in a considerable industrialization and innovation process to imporve the local economy. Packing and preservation were improved boosting the export all over the world.
THE NAME
The word “prosciutto” derives from the Latin word “perexsuctum” (literally asciugato, dried) or “perex suctum” (prosciugato, drained). Such meaning might be confirmed by Parma’s regional term “pàr sùt” standing for “sembra asciutto” (seems dried).
HOW TO HANDLE IT
After removing the vacuum packaging, dry prosciutto surface from the unctuous coating with a paper or a clean towel. Then remove the rind and the fat parts. Be careful not to remove too much of it as fat helps keeping the meat tender and preserves the natural organoleptic charcateristics of the product. Use a slicing machine before serving, starting from the “fiocco” (the back of the pork leg). After slicing always cover the product with tinfoil or transparent foil and put it in the fridge between 33,8° F and 44,6° F.
BEST PAIRINGS
PEAR
ASIAGO CHEESE
AVOCADO
PROVOLONE CHEESE
RIBOLLA GIALLA WHITE WINE
FRANCIACORTA ROSE’
MOSCOW MULE COCKTAIL
INGREDIENTS
Italian Pork leg, Sea Salt.
AN ALL NATURAL PROSCIUTTO CRUDO
made with only four ingredients : Italian pigs, sea salt, air and time. Any artificial substance, from colourings to nitrites and nitrates is forbidden,
A PERFECT MICROCLIMATE
leveraging on Alps’ wind with its resiny notes, breezes coming from the sea and an ideal humidity for prosciutto crudo curing.
A PROTECTED NAME
Prosciutto di San Daniele production is very strict and entirely traced. That is why each leg includes the DOP mark, “denominazione di origine protetta” (protected designation of origin”) with the production starting date so as to precisely calculate the curing period,
COLOR, AROMA AND FLAVOR
Other than the mark of the rind, San Daniele is easily recognizable for its pinkish-red and white color, respectively of the lean and fat part.
The longer the curing the strongest the aroma, with notes of cried fruit and barley malt,
Finally the taste is delicate and yet flavorful thanks to the meat curing.
THE ORIGIN
San Daniele tradition dates back to 17th and 18th. The first evidences of prosciutto trade was on 1063 which had been consolidated over the following centuries. Many are the evidences of the existence and the use of Prosciutto crudo San Daniele. Between the two World Wars San Daniele production techniques had been involved in a considerable industrialization and innovation process to imporve the local economy. Packing and preservation were improved boosting the export all over the world.
THE NAME
The word “prosciutto” derives from the Latin word “perexsuctum” (literally asciugato, dried) or “perex suctum” (prosciugato, drained). Such meaning might be confirmed by Parma’s regional term “pàr sùt” standing for “sembra asciutto” (seems dried).
HOW TO HANDLE IT
After removing the vacuum packaging, dry prosciutto surface from the unctuous coating with a paper or a clean towel. Then remove the rind and the fat parts. Be careful not to remove too much of it as fat helps keeping the meat tender and preserves the natural organoleptic charcateristics of the product. Use a slicing machine before serving, starting from the “fiocco” (the back of the pork leg). After slicing always cover the product with tinfoil or transparent foil and put it in the fridge between 33,8° F and 44,6° F.
BEST PAIRINGS
INGREDIENTS
Italian Pork leg, Sea Salt.
NUTRITIONAL FACTS
Serving Size 2 slices (30g)
Saturated Fat 2g 10%
Cholesterol 25mg 8%
Sodium 530mg 22%
Total Carbohydrate 0g 0%
Protein 8g
Calcium 0%
Iron 2%
Not a significant source of Dietary Fiber and Sugar.
Amount Per Serving
Calories 80 Calories from Fat 50 % Daily Value*
Total Fat 6g 9% Saturated Fat 2g 10%
Cholesterol 25mg 8%
Sodium 530mg 22%
Total Carbohydrate 0g 0%
Protein 8g
Vitamin A 0%
Vitamin C 0% Calcium 0%
Iron 2%
*Precedent Daily Values are based on a
2,000 calorie diet. Not a significant source of Dietary Fiber and Sugar.