A distinctive flavour, matured over long months on wooden racks.
CURING AGE: 18-24-30-36 months
SIZE: 9-11 kg bone-in
Boneless options available: pressed and “addobbo” (traditional shape)
A distinctive flavour, matured over long months on wooden racks.
CURING AGE: 18-24-30-36 months
SIZE: 9-11 kg bone-in
Boneless options available: pressed and “addobbo” (traditional shape)
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.