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The whole Prosciutto San Daniele DOP without bone is consumed first, by removing the vacuum bag and drying the surface of the product with a light greasy film with paper, then the rind is removed from the flake part (leanest and driest part), the product on the slicer, always with the fat facing upwards, and you start slicing. After slicing the flake, continue with the cut on the tip side.

Certification/Specific production processes

Gluten free Lactose free

Denomination of Origin

DOP

Label name

Pressed boned PDO Prosciutto di San Daniele

Type (Storage Temperature)

fresh (temp. 0 - 4 degree)

Packaging / Sales format

Pressed boned PDO Prosciutto di San Daniele KG 8,5

Technical sheet (italian)

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LA GLACERE SRL

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Main categories

DELI MEATS
The "La Glacere" artisan ham factory is located in Borgo Sopracastello, where once there was the town's ice house, called "glacere", the place where the ice from the nearby lake was kept. On this side of the hill the sparkling breeze from the Carnic Alps enters the maturing halls and mixes with the sea breeze coming from the Adriatic. This combination makes the seasoning process of the thighs unique. Tradition, nature and the dedication of the people come together in the "La Glacere" ham factory to create a handcrafted product of the highest quality.

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