PRODUCT #65
PROSCIUTTO FUMATO 16 MONTHS
The Product
From an ancient practice, for a truly modern taste. Slowly smoked with beech wood. For a sweet, creamy taste.
Origin & Terroir
A distinctive variation from DOK Dall'Ava in Friuli, combining traditional Italian prosciutto aging with gentle beechwood smoking - an ancient preservation technique given modern refinement.
How to Enjoy
Slice thin and serve at room temperature. The subtle smokiness pairs wonderfully with aged cheeses, crusty bread, and medium-bodied red wines or craft beers.
Did You Know?
Smoked prosciutto represents a bridge between Italian and Northern European curing traditions. The beechwood smoke adds sweet, delicate notes without overpowering the ham's natural flavor.