Prosciutto di Daino

Umbria

Prosciutto di Daino – Photo © bonuccifood

The deer ham is made from deer leg deboned and without fat, put in salt, pepper and juniper berries for about two weeks. The pre-maturing takes place in rooms aerated with smoke, while the maturation requires temperature and humidity controlled rooms.

Fillet of deer, however, is prepared with the loin of fallow deer, after removing the bone and fat, without seasoning with salt, pepper and juniper berries for 8-9 days. Removed from the salt, the thread is in hot preseason, but ventilated, while maturing in cool areas with controlled humidity, for about 60 days.

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