Italian cured ham, Parma, Prosciutto, Speck... | Le Delas
Italian cured ham, Parma, San Daniele, Prosciutto, Speck...
Le Delas has selected this 16-month matured whole boneless Parma ham with Protected Designation of Origin. This cured ham, originally from Italy, is renowned for its exceptional quality and taste. Matured using traditional methods, it has a tender texture and a delicate flavour, making it an essential part of Italian charcuterie. Enjoy it on its own as an antipasti, with cheese or as the main ingredient in your cooked dishes.
Immediately recognizable by its guitar-like shape, Negroni's San Daniele ham is an exceptional product, made according to an ancestral Italian tradition and matured for at least 13 months exclusively in San Daniele del Friuli (north-east Italy). This cured ham comes from the legs of Italian "heavy" pigs, raised in the open air and fed a healthy, balanced diet. After careful salting and drying, the ham is matured for at least 13 months in natural cellars, where it develops its delicate flavor and melting texture. San Daniele ham can be served in thin slices as an appetizer, with a cheese or charcuterie platter, or as an ingredient in original recipes.
Montorsi's "5 Stelle" PDO Parma Ham is matured for at least 16 months for optimum maturation. Cut into thin slices and you'll discover the richness of the flavours and the delicacy of the meat.
The speck comes from the hock of selected pigs. The ham is smoked, air-dried, in order to obtain a mild but intense, smoky but delicate flavor.
Castelnuovo San Francesco boneless Italian cured ham is matured for 10 months using traditional methods. Available in pieces weighing ±6 kg, this dried ham develops an authentic aroma, typical of Italian charcuterie. Ideal for cutting with a knife or slicer, it is perfectly suited to the catering trade.