Premium breeds and unique territories give life to extraordinary prosciutti for true connoisseurs.
Premium breeds and unique territories give life to extraordinary prosciutti for true connoisseurs.
Legs from Sicilian Nebrodi pigs mountain raised, free to roam and graze in the woodlands.
CURING AGE
24-36-48 months
SIZE
6-10 kg bone-in
Legs of Mangalica pigs raised free in the Hungarian Steppe.
CURING AGE
Over 28 months
SIZE
8-11 kg bone-in
Legs of Iberico de Bellota pigs raised free to roam and graze in the woodlands.
CURING AGE
Over 28 months
SIZE
8-11 kg bone-in
Extra-large legs of heavy Friulian pigs semi raised free-range.
CURING AGE
Over 30 months
SIZE
11,5-15,5 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.