Legs of Italian heavy pigs.
CURING AGE
Over 18 months
SIZE
9-11 kg bone-in
Boned options available: pressed and “addobbo” (traditional shape).
Legs of Italian heavy pigs.
CURING AGE
Over 18 months
SIZE
9-11 kg bone-in
Boned options available: pressed and “addobbo” (traditional shape).
Legs of Italian heavy pigs, slowly cooked at a low temperature seasoned with natural flavourings and honey, no added sugar.
SIZE
9-11 kg
Available: natural and smoked, typical friulian recipe
An artisan product made of 100% Italian meat with a well-rounded flavour reminiscent of tradition.
Italian meat; salted and cured in special marble bowls for three months.
A deliciously balanced blend of fat and lean meat, with an exquisite mouthfeel. Ideal for carbonara or amatriciana pasta dishes with a haut cuisine twist.
A rustic speck following the authentic Alto Adige tradition. Aged in the mountain air for over six months. Hand crafted.
DOK means more in every possible way.
Beyond all boundaries, although it all starts in San Daniele, an area unlike any other by its very nature. Beyond every gesture, because making ham is an art and craft here at Dok. Beyond the desire for taste, because every slice and every bite is infused with emotion.
More than just a name, DOK goes beyond.