ham

ham

You can find a wide variety of different ham.

  • Prosciutto ham

    Levi Gregoris, Friuli.

    85% of San Daniele production are eaten by the Italians themselves. This is a clear quality judgment. Only 31 producers mature their hams in the same town in Friuli. Like all other benefits Levi Gregoris of the special microclimate of the town in Friuli. It is characterized by winds from the Carnic Alps, which strike the winds of the Adriatic. The humidity is relatively low. Levis ham ripe usually 14 months. In it produces only about 6,000. They are distinguished by their taste of sweetness and mildness, floral and nutty notes. The DOP ham there are also conveniently cut in the budget package. Not DOP since slightly smoked, is a specialty of it.


    copyright text : viani.de
  • Exclusive prosciutto

    Parma ham with protected designation of origin come exclusively from northern Italian pigs. At slaughter, they must weigh at least 150 kilos.
    Your legs are rubbed with sea salt and dry in halls of fresh air with the windows open. Your minimum ripening period is 12 months.


    copyright text : viani.de
  • Exclusive prosciutto

    Ruliano, Emilia Romagna.

    Ruliano is a specialist in the proper salting which always done by hand. Ruliano Widely recognized as one of the top producers of Parma ham and sits in a small district of Langhirano, the famous ham city of DOP area. Even the ham, which is not a DOP ham, undergoes the same care.


    copyright text : viani.de
  • Ham specialties and Coppa

    Pelizzari, Savoie.

    Savoy ham is a particularly feingemaserte, mild specialty which matures in French Alpine foothills. A short incense adds a subtle flavor.


    copyright text : viani.de
  • Ham specialties and Coppa

    La Valdôtaine, Valle dAosta.

    Most herbs Ham stay in the Aosta Valley. The rare delicacy matures among herbs, unique in Italy.


  • Ham specialties and Coppa

    Tybias Baucii, Valle dAosta.

    The centuries-old recipe obtained from the Cooperative Tybias Baucii. It provides only 4000 hams a year ago, seasoned with the herbs of the mountains, matured over hay.


  • Ham specialties and Coppa

    Salumificio Bisanzio, Emilia Romagna.

    Special ham recipes can be found at Bisanzio in Emilia Romagna. The Coppa, well marbled, air-dried pork neck is feingewürzt by type of Emilia. The Coppa di Parma from Ruliano gets its flavor by garlic and wine and is made from the meat of the ham pigs.


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