This Boneless San Daniele Dry Ham is produced in Italy by DOK and aged for 16 to 18 months. Made in accordance with the traditional curing methods of San Daniele del Friuli, it is offered in a boneless format for ease of slicing and professional use.

Detailed Information
Crafted from Italian pork legs and cured with sea salt, this ham is matured for up to 18 months in the unique climate of San Daniele, allowing it to develop a delicate sweetness, mild salinity, and a silky texture. The boneless presentation supports efficient slicing and portioning. The “Adobbo” style refers to a traditional trimming technique that enhances the ham’s uniformity and curing balance.

Who is DOK?
DOK is an Italian charcuterie house with a heritage rooted in the Friuli region. Specializing in premium cured meats, DOK emphasizes artisanal production, regional authenticity, and the preservation of traditional practices such as the famed San Daniele ham.

Storage and Usage Instructions

• Store refrigerated at 0–4°C.

• Once opened, wrap tightly and consume within 7 days.

• Slice thinly and serve at room temperature. Suitable for antipasti, gourmet platters, or refined culinary preparations.