4oz Paper Thin Slices

Prosciutto San Daniele – a sweet, delicate cured ham

The methods used in both Parma and San Daniele to create prosciutto are covered by Protection Designation of Origin (DOP in Italian). This means the methods they use are similar. However, the breed of pigs used, the diet they are fed, and the salting process differ enough to create a different flavour profile.

San Daniele prosciutto is often described as slighter sweeter and less salty. The legs are often smaller and contain more fat than Parma di Prosciutto. As there are fewer producers in San Daniele, it is usually more sought after, and as a result more expensive. There are nearly 200 producers of prosciutto in Parma, but only 30 in San Daniele.

Ottspeck Reserve IGP - smoked ham 

Alto Adige PGI (Protected Geographical Indication) Speck is a lightly smoked, raw ham which has been dry cured and seasoned for a minimum of 22 weeks. It has a milder, more delicate and better-balanced flavor than the more strongly smoked hams.