Great Italian Cured Meats. The Camarin: artisan reality of the San Daniel raw ham 04/11/2015 - A little production, only few thousands units for year, to obtain one of the best San Daniele Dop raw ham, sold in alimentary botiques and among the high quality restaurants. Which are the secrets for this result? The same as always: very large and selected thighs, accurately measured salt, a careful and skillful production, a long aging in the right enviroment and abundance of enzyme. Raw ham between the 14 and 24 months and a 3 year reserve: only tastable at the bar-bistro of the company. Sergio's raw ham the 24 months Il Camarin is an high category San daniele. Its aspect is wonderful: the thin part is red rose-colured tending to the orange with a spread and wide moire and a clean fat part. It's aroma is stunningly pleasant, sweet(particullary near the fat), both delicated and complex, clean and balanced. The flavor analysis reveals an amazing balance between sapidity and sweetness in which the first is correct and never dominates the second, enriched by dried fruit and boiled milk. Endowed with great structure and
chewability. The tastes and especially the aromas are more complex in the 36 months reserve, the Dolcenero, deeper, evolved, captivating: a priceless gift offered by the time
Articolo tratto da: Article picked form: Gambero Rosso
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