An age-old recipe from the Friuli region: the mild flavour of Dok dry-cured ham slightly smoked from natural smoking with beech wood.
CURING AGE
Over 18 months
SIZE
10,5-12,5 kg bone-in
Boneless options available: pressed and “addobbo” (traditional shape).
An age-old recipe from the Friuli region: the mild flavour of Dok dry-cured ham slightly smoked from natural smoking with beech wood and Kentucky tobacco leaves.
CURING AGE
Over 18 months
SIZE
10,5-12,5 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.
