Prosciutto San Daniele DENEL (boneless)
Preserving meat in salt dates back to Celtic times but was refined by the Romans and perfected by producers like Leoncini. Based in Friuli, this family owned business has been around for nearly 100 years. They excel at making Prosciutto San Daniele, selecting the best legs and carefully trimming and maturing them. The ham is deeper red with a whiter fat and is more savory than its Parma counterpart. We bring in our San Daniele when it’s best aged, from 18-20 months.
Serrano Ham Mitica® Natural
Jamon Serrano means mountain cured ham and is an integral part of the food culture of Spain. It differs from Italian prosciutto in that it is dry-aged at a higher temperature without lard, resulting in a lower water content and slightly drier texture that concentrates its flavors. We select the best hams produced by Redondo Iglesias, a 3rd generation family owned and operated company. Fresh hams are buried for 10 days in Mediterranean sea salt before being moved to aging rooms for 17 months. No shortcuts are used to accelerate the process, resulting in a superior Serrano that is unctuous and full-flavored.
Dehesa Cordobesa® Salchichón de Bellota 100% Ibérico
Salchichón is similar to Chorizo, but has a milder flavor, since no paprika has been added. The flavor of the Ibérico pork shines through for a real treat.
Bellota (acorn) means the pigs have been on the plains eating acorns for the last 3 or 4 months of their lives and when they reach the desired weight for slaughter have not eaten any other grains.
Our producer in El Valle de Los Pedroches in Córdoba has 400,000 hectares of Holm oak forest. These oak trees produce acorns considered to be the sweetest in Spain. It is here they allow their 100% purebred Ibérico pigs to roam freely. During autumn and winter, the pigs feed on acorns, which contributes to the meat’s juicy flavor and marbled appearance. The meat is dried and cured to develop its unparalleled flavor.