…because making prosciutto
…because making prosciutto
is an art for us
We choose only the finest legs, leaving the trotter untouched, following Friulian tradition. In the hands of our expert artisans, each piece is carefully shaped by knife and gently massaged using just one ingredient: sea salt.
DOK, excellence takes form…
After 400 days, the hams can be marked with the Consortium’s brand. But through our singular craft we go far beyond the ordinary. Here patience is a form of respect.
Because at DOK, flavours develop freely, unbounded.
Heavy Friulian pigs, Iberian pigs, Black pigs from the Nebrodi Mountains and Mangalica pigs: the rarest and finest raw materials pair perfectly with our charcuterie craftsmanship. Creating culinary masterpieces for food lovers.
DOK, an emporium of flavour.
Every order placed is an act of trust. That is why our charcutier selects the ham, using a special horse bone needle to make sure it is perfect.
Each ham is tailored to each customer, a proudly bespoke product.
Nicola and Flavia are our “cortador”, our masters in the ancient art of meat slicing with a knife. With every gesture, they turn a tasting session into a ritual, a sacred exploration of prosciutto.
DOK, cut out for excellence.
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.