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FREQUENTLY ASKED QUESTIONS

CHARCUTERIE & DRY CURING

Dry-curing is an ancient method used to preserve meat. Using minimal ingredients, air and a lot of time, meat is preserved without the use of water, fire or any other cooking method. At Daniele, Inc., after applying ingredients such as sea salt and pepper, our products are hung to dry in a temperature controlled environment. The process naturally dries out the pork resulting in delicious gourmet treats that are safe to consume. Check out our video clip from Discovery Channel’s television show, How Stuff Works and see the process for yourself!

Charcuterie is the French term for dry-cured meats such as prosciutto, capocollo, salame, etc. Salumi is the Italian word for charcuterie. A salumeria is a place where dried meats are sold.

No. Due to the dry-curing process, Daniele, Inc. dry sausages and Del Duca® prosciuttos are completely safe to eat right from the deli or out of the package. We recommend enjoying our products at room temperature.

Yes you can, but you don’t have to. Daniele, Inc. dry sausages and Del Duca® prosciuttos are ready to eat right out of the package or you can use them to create yummy meals. Visit our recipe page for ideas!

If you are not accustomed to eating dry-cured meats you may notice an aroma, but do not be alarmed. Most Americans are familiar with cooked deli meats such as cooked ham, cooked turkey and pepperoni, but exposing meats to high temperatures extinguishes their aroma intensity. Dry-cured meats produce an inviting, delicious aroma.

For the best flavor, we recommend enjoying our products at room temperature within the first 3 days after opening. After opening, cover areas that are exposed to air with cellophane and place in your refrigerator.

Always refer to the label on our products for directions on how to store. You should see “Refrigerate After Opening” or “Keep Refrigerated.” After opening, cover areas that are exposed to air with cellophane and place in your refrigerator.

Charcuterie is best when served at room temperature. If you have previously stored your charcuterie in a refrigerator, allow it to sit for 10 to 20 minutes or until room temperature is met before serving.

PROSCIUTTO

Dry-cured prosciutto is not raw due to the natural process of drying out the meat. It is perfectly safe to eat right from the deli or out of the package. We recommend enjoying our products at room temperature.

We continue using the same methods and all-natural ingredients that have been used for centuries: pork, salt and time.

Prosciutto is crafted using the rear leg of a mature pig.

Our Del Duca® Prosciuttos have no allergens and are made with all-natural ingredients. They are also gluten free with no MSG added and do not contain nitrates or nitrites.All of our charcuterie, Paninos and Pepper Shooters are also gluten free with no MSG added.

While other hams are manufactured using preservatives, our Del Duca® Prosciuttos are hand-crafted using only pork, salt and time – lots of time! During the dry-curing process, the Del Duca® Prosciuttos are constantly checked by our expert staff. The process is lengthy but it ensures every slice has a consistently sweet, never salty taste. Only when they are aged to perfection do we allow them be sliced and shipped to your local market for enjoyment!

Del Duca® Jamòn Serrano is a Spanish-Style dry-cured ham. It is the perfect addition to tapas and excellent when paired with cheese or olives. Don’t forget to check out the recipe page for quick and easy ideas on how you can create a mouth-watering experience.

There are numerous ways to prepare and enjoy prosciutto, including eating it right out of the package! Simple recipes include, pairing slices of prosciutto with fresh fruit or cheese. For delicious recipes visit our recipe page.

1. Place your prosciutto in a prosciutto holder (also known as a morsa). Align the prosciutto so you are able to cut across, rather than along, the grain of the meat.

2. Lay your knife along the top of the piece of prosciutto. The knife should be as close as possible to the edge of the meat to ensure the thinnest slice possible.

3. Slice down through the prosciutto, pulling the knife toward you as you go. Ideally, you should cut through the meat in a single slice rather than sawing back and forth.

4. Pick up your slice of prosciutto as soon as you have cut it free from the whole prosciutto. Lay it flat on a piece of parchment paper.

5. Repeat the process until you have the desired amount of prosciutto slices. Lay each slice flat in between pieces of parchment paper to avoid having your slices tangled or torn.

Del Duca® can be found in the deli section of mass, club, and grocery stores nation-wide. Don’t forget to follow our social media channels for the latest news on where our products are carried!