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RAW HAM

Presentazione raw ham

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Bedogni Parma Ham  24 months boned / pressed - Egidio Bedogni

Bedogni Parma Ham 24 months boned / pressed - Egidio Bedogni

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Prosciutto Crudo di Parma Bedogni 24 mesi -7,5/7,8 kg.
262.89 €

Bedogni Parma Ham 24 months with bone -Egidio Bedogni

Bedogni Parma Ham 24 months with bone -Egidio Bedogni

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Prosciutto Crudo di Parma Bedogni 24 mesi -9,5/10 kg.
269.10 €

BONELESS PROSCIUTTO CRUDO SAN DANIELE (raw San Daniele ham) MATURED FOR 32 MONTHS - IL CAMARIN

BONELESS PROSCIUTTO CRUDO SAN DANIELE (raw San Daniele ham) MATURED FOR 32 MONTHS - IL CAMARINFree shipping

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PROSCIUTTO CRUDO SAN DANIELE 32 MESI DISOSSATO - 8,40/8,60 KG.
351.90 €
281.52 €
PROSCIUTTO CRUDO SAN DANIELE 32 MESI DISOSSATO - 9,00/9,20 KG.
380.00 €
304.00 €

PROSCIUTTO CRUDO SAN DANIELE (raw San Daniele ham) WITH BONE MATURED FOR 32 MONTHS - IL CAMARIN

PROSCIUTTO CRUDO SAN DANIELE (raw San Daniele ham) WITH BONE MATURED FOR 32 MONTHS - IL CAMARINFree shipping

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PROSCIUTTO CRUDO SAN DANIELE CON OSSO 32 MESI - 10,40/10,60 KG.
357.08 €
285.66 €
PROSCIUTTO CRUDO SAN DANIELE CON OSSO 32 MESI - 12,20/12,40 KG.
414.00 €
331.20 €
PROSCIUTTO CRUDO SAN DANIELE CON OSSO 32 MESI - 12,40/12,60 KG.
420.00 €
336.00 €

Prosciutto San Daniele DOP (raw ham) on piece  - Il Camarin

Prosciutto San Daniele DOP (raw ham) on piece - Il Camarin

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Prosciutto San Daniele Dissossato Trancio da 1,60 / 1,70 Kg.
66.76 €
Prosciutto San Daniele Dissossato Trancio da 1,90 / 2,00 Kg.
79.00 €
Prosciutto San Daniele Dissossato Trancio da 2,00-2,10 Kg.
82.59 €

Raw Ham 36 months from Black Pork - Artigiani di Bottega

Raw Ham 36 months from Black Pork - Artigiani di Bottega

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Prosciutto crudo 36 mesi da Maiale Nero - 70 gr.
7.76 €

Raw ham from the Calabrian Black Pork (Suino Nero di Calabria) with bone

Raw ham from the Calabrian Black Pork (Suino Nero di Calabria) with bone

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Prosciutto crudo di suino nero di Calabria con Osso 10 Kg.
527.85 €

Post inerenti raw ham

In Italy there are many raw ham varieties, with extremely different origins, production areas, clime, pork races as the result are too. In this scenario the Crudo di San Daniele is one of the finest, coming from the same name district in the province of Udine, Friuli. One of the few still craft producers is the historical Prosciuttificio Il Camarin, whose secret is the microclimate of the San Daniele area, where the Alpine wind and the Adriatic Sea wind meet each other. The work is completed by the DOP disciplinary, which imposes very strict processes and requisites, that make the final result absolutely great. Only thighs from Italian porks, Trapani sea salt, hand processing in the San Daniele territory, 18 of aging at least give the San Daniele Il Camarin a vibrant red color, an intense aroma, a sweet, decise taste and a particularly soft consistency. Available whole PROSCIUTTO CRUDO SAN DANIELE (raw San Daniele ham) WITH BONE MATURED FOR 32 MONTHS - IL CAMARIN and cut into pieces with or without bone.
Fotografia caricata da OIP
The Nebrodi Mounts black pig (Suino nero dei Nebrodi) is a Sicilian local race, very similar to a boar both in the aspect and habits. For this reason they’re free range bred within the Nebrodi mounts natural park, they’re treated by few small breeders, who are often the cold cuts makers too. Black pig of Nebrodi meat, compared to the common porks, is endowed with a far more intense flavor and it has a better predisposition for the long aging too. The supply of Nero dei Nebrodi cold cuts in not easy, as the products are often sold within the local market. In our e-commerce you can find Nebrodicarni specialties, a small breeder and norcino (the one who makes cold cuts) member go the Nero dei Nebrodi consortium who produces pure Nebrodi Mounts black pig cold cuts like Nero dei Nebrodi (Nebrodi Mounts black pig) Raw Ham, Nero dei Nebrodi (Nebrodi Mounts black pig) Capocollo,Nero dei Nebrodi (Nebrodi Mounts black pig) Salami and many others.
Fotografia caricata da OIP
If someone asked me a product that perfectly represents freshness and real Italian taste I would answer Apulian Burrata - Caseificio Voglia di Latte for sure. It is a fior di latte mozzarella shell containing an outstanding stracciatella heart that is to say a fresh stretched curd cheese. Its invention dates back to 1956 when a cheese making artisan called Lorenzo Bianchino had to deliver the fresh milk to the surrounding villages was forced to remain in a shelter due to a storm . So he prepared the mozzarella and used it to protect the fresh milk and cream to conserve it finally closing it with two strings of straw: giving birth to a true treasure of the Italian gastronomic culture. Burrata is exceptional on toasted bread with some cold cuts, or on a pizza with culatello or raw ham; it also pairs very good with shrimps and anchovies.
Fotografia caricata da OIP
What's better than a mixed platter of selected high quality cold cuts to start your Christmas lunch? We're going to suggest you the best among the Italian cold cuts to give you and you family or friends an unforgettable taste experience. Salame punta di coltello - Salumificio Lovison: 100% no GMO Firulian pork meats, secret mix of natural spices, hand chopping of the meat in 2cm square pieces and then a 3 months seasoning. The result is a salami with rough grain that will exalt and make you feel the real taste of the meats. Prosciutto San Daniele DOP (raw ham) on piece - Il Camarin: "Il Camarin" is a small artisanal reality that produces only few thousands of pieces per year, these are very accurately selected and then most of them are destined to the selling to the finest butcheries and high restaurants. We're talking about raw hams endowed with exceptional piebald marking and aging, that distinguish themselves for their sweetness that can be guaranteed only by a well measured use of salt. Guanciale (jowl bacon) - La Cinta di Guido: it is made from the meat of an indigenous breed of pigs, the so-called Cinta Senese. The meat of these pigs is much tastier than of the other races, as in the rearing and feeding of these animals, great emphasis is placed on high-quality forage. The fat is less consistent and more fluid, so more pleasant at the palate, this allows the cold cuts obtained to have a faster spread of the aromas used for spicing it, assuring the product optimal aromatic characteristics. CULATELLO DI ZIBELLO DOP ORO SPIGAROLI - SLOW FOOD- GOLD: an institution in the Italian gastronomic culture. Words aren't enough to describe such a masterpiece, just try it.
Fotografia caricata da OIP
Sandwiches are one of the most ancient dishes of the human culinary history. They've been making all around the world for thousand years in infinite variants, one of the most ancient has its origin in Italy as it was made by the Romans. The historians say that the Romans were so fond of "Panis ac perna" (sandwich with prosciutto crudo) that there was plenty of open air cold cuts markets and a street too called "Panisperna" was dedicated to that delicious food. As nowadays sandwiches have become a true art representing a country gastronomy heritage, today we want to honor the historical tradition giving you an ancient recipe with a touch of new representing the past and present of the Italian gastronomy. The sandwich we're giving you is simple, fresh and tasty, what makes it exceptional is the choice of only genuine and high quality Italian products. - Stonebaked organic Pugliese type bread - Forno Astori: made with natural dough beginning with a natural starter and 100% Italian certified biologic flour without any additive and cooked a wooden oven. - Prosciutto San Daniele DOP (raw ham) on piece - Il Camarin: a top quality Raw Ham thanks both to the section of excellent meats and the processing which is mostly hand made. - Apulian Stracciatella - Caseificio Voglia di Latte: a typical Apulian cheese with donates an unique taste to your sandwich, impossible not to fell in love with it, it has to be as fresh as possible. - Pachino Cherry Tomatoes: cultivated in a Sicilian area famous for the quality of the tomatoes that grow on its ground, they have a sweet and pleasant taste. - A final touch of arugula to balance with a bitter shade.
Fotografia caricata da OIP
If you want to make a really successful Italian pizza you need to start from real Italian good quality ingredients. For the dough try the Tumminia Biologic Semiwhole Flour Stone Milled - Az. Agricola Fastuchera to give an exceptional aroma (only as an addition, because as a main flour this type only is not enough "strong" to levitate as a pizza), the real artisanal Campania buffalo mozzarella Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito or the Apulian Mozzarella Fiordilatte - Caseificio Voglia di Latte. You can't do it without San Marzano tomatoes DOP - Agrigenus a real DOP, an excellence which has been awarded as the best San Marzano tomato and the Sicilian oregano in the bunch - Az. Agr. Balducco Fulgatore is fundamental too Also the other ingredients are important, we're suggesting you some pairings: -Pizza with Smoked Buffalo Provola from Battipaglia - Caseificio Esposito, potatoes and Guanciale (jowl bacon) - La Cinta di Guido. -Pizza with San Marzano tomatoes DOP - Agrigenus, Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito and after the cooking add Apulian Stracciatella - Caseificio Voglia di Latte and 1/2 boneless San Daniele DOP raw ham - Il Camarin. -Pizza with San Marzano tomatoes DOP - Agrigenus, Aversana type buffalo mozzarella di Bufala Campana aus Battipaglia - Caseificio Esposito, Gorgonzola DOP and 'Nduja of black calabrian pig - Consorzio Nero di Calabria.
Fotografia caricata da OIP
Today we're going to introduce Italian pata negra: the Raw ham from the Calabrian Black Pork. Its similarities with the Iberian cousin are several, starting from the race of the pigs, in fact both of them have black coat, that is to say an hybrid between a wild boar and a pig. What differentiates the Calabrian black pork from the others is the slow growth of the animal, this leads to a better maturation of the meat but also to better nutritional values of raw ham containing omega 3 and omega 6 acid fats. These can normally be found only in fishes and seaweeds, their action combined in the right measure is beneficial for our health among which helping the prevention of cholesterol, diabetes and hypertension. Those its have an exceptional capacity to adapt themselves even to the most ostile ground, this is the reason why they still eat (mainly acorns, chestnuts and cereals) and live in the wild for the most of time. The consortium Nero di Calabria has put together many small selected local farm animals with the aim to give the right value and visibility to a product that has lacked in promotion and making of a brand in the past, but is as good as (or also better) other more well known high quality meats. One most exceptional product is the Raw Ham: it can be season up to 36 months having all the olfactory and taste characteristics which make it resembles Iberian jamon, with a sweet and creamy fat which melts in your mouth incredibly. Nero di Calabria products are completely artisanal, challenging the request of complete homogenization and homogeneity of tastes requires by the global markets.
Fotografia caricata da OIP
Usually an excellent product as raw ham is should be eaten pure as it is with only a piece of good bread. But today we're trying to suggest you a recipe with raw ham using the most adapt product Piece of Prosciutto di Parma (parma ham) aged 18 months - Ghirard Onesto because , in our opinion, is an high quality parma ham which thanks to its sweetness and short seasoning can go along perfectly with other ingredients. So here you are our raw ham rolls, a good recipe for you aperitif or appetizers. Ingredients: 4 slices of parma ham, a bunch of chives, 150g of fresh soft cheese, 4 eggs, soft inside of bread, salt and pepper. Prepare the hard-boiled eggs in boiling water for 5 minutes and then make them cool down. Open the bread and take the soft inside, extract the yolks from the hard-boiled eggs, mice them and mix them with the soft inside of bread. Add to this mixture the fresh cheese and season with salt and pepper, amalgamate all the ingredients and add chives. Finally prepare singularly the rolls using two spoons making a quenelle to put on each slice, roll up the raw ham and close each roll with a blade of chives.
Fotografia caricata da OIP
The Prosciutto San Daniele DOP Il Camarin is a top quality Raw Ham thanks both to the section of excellent meats and the processing which is mostly hand made. The aspect of the product is beautiful, thanks to the low content of fat and its red intense colour. Its taste is well balanced between saltiness and sweetness enriched by shades of dried fruit and cooked milk.
Fotografia caricata da OIP
The Great Cold Cuts guide rewards, three slices: Friuli Venezia Giulia Prosciutto San Daniele (raw ham) 24 moths DOP Camarin-San Daniele of Friuli (UD).
Fotografia caricata da OIP

News riguardanti raw ham



San Daniele Raw Ham Il Camarin ,a small artisanal reality
The ham making company "Il Camarin" is a small artisanal reality that produces only few thousands of pieces per year, these are very accurately selected and then most of them are destined to the selling to the finest butcheries and high restaurants. We're talking about raw hams endowed with exceptional piebald marking and aging, that distinguish themselves for their sweetness that can be guaranteed only by a well measured use of salt. Apart from the "magic" air of our city, the following characteristics have become fundamental to achieve the best result: - Selected thighs which comes exclusively form the best farm animals. - Artisanal making processes which are cured in each detail. - The minimum quantity of salt strictly necessary to guarantee a sweet and soft product. - A long aging that is necessary to give value to the importance of the piebald marking treated. The careful selection of the raw materials and the meticulous making processes are then concretized in a sweet and perfumed raw ham, always soft, born to satisfy the need of quality that always distinguish the high butchery.

- 15/03/2016 -



Prosciuttificio Gherardi Onesto: the excellence from the capital of the Raw Ham
The Ghirardi Onesto's Raw Ham has a captivating,sweet and dedicated taste that reflects its quality that derives from the selection of natural ingredients and the best pork meats, and its lack of preservatives and artificial agents thanks to the artisanal production. The productive methods barehanded down from one generation to another, respecting the traditions and the careful research of the quality. Gherardi Onesto Raw Ham is produced only with pig that are breed in the Po valley. Each Raw Ham is hand-salted and kept in a controlled environment to guarantee the perfection of every detail. It slowly dries off to reach the right level of aging, with the help of the minimum quantity of salt to give the product the right sapidity and balance.

- 01/02/2016 -



Great Italian Cured Meats. The Camarin: artisan reality of the San Daniel raw ham
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

- 04/11/2015 -



RAW HAM NERO CALABRESE  Nerocalabrese has born from Adriano Ferrari's passion
The Farming Company Ferrari breeds the best Black Calbrian pig that are still remained, selecting boh the pigs and the raw materials for their nourishment. Very high quality addressed to those who want to remember the aromas and tastes of the past. Our black pig cured-meats are an exellence for the quality of the raw materials, the working processes and for the microclimate that characterise the area. We believe that the good cutted-meats are born from the natural breeding. The company has the task of protecting this endangered species selecting with great attention all the animals, rejecting the ones with even a single imperfection, sending to fatten up for the production of cured-meats. The cured-meats of the Farming Company Ferrari don't contain any pepper(both sweet and hot), this recipe isn't part of our production in order not to alter the taste of the meat. The pepper is only present in the 'Nduja.

- 26/10/2015 -



Trenette with tomatoes, raw ham and fresh pork salamini
Ingredients for 4 people: - 400 g Trenette "Pastificio Mancini" - 150 g of Tuscan raw ham "Macelleria Balestri" - 2 fresh pork salamini "Al Berlinghetto" - 10 semi-dried cherry tomatoes "Oleificio Gulino" - Extra Virgin Olive "Frantoio Marvaldi" - Grana Padano DOP - 1 clove of garlic from Nubia

- 28/08/2013 -



Spelt pasta with fresh peas and tuscan raw ham
Spelt pasta preserve all the flavour and scent of this very ancient cereal, which is having a revival for its nutrition values such as vitamins, minerals and also selenium, an antioxidant precious for retarding skin ageing. Ingredients for 4 people: - 400 g spelt Ditali "Principato di Lucedio" - 300 g fresh peas - 100 g of Tuscan raw ham (prosciutto crudo) "Macelleria Ceccotti" - Organic Extra Virgin Olive Oil "Podere Spazzavento" - Grated Parmigiano Reggiano aged 36 months - 1/2 onion - Salt from Trapani - 250 ml of water

- 04/06/2013 -



Smoked provola with raw ham
A recipe from Sandra: Ingredients for 4 people: - 250 g smoked Provola Fiordilatte Campana "Sapori del Sud" - 150 g of Tuscan prosciutto Macelleria Balestri Davide

- 06/04/2013 -



Pizza with tomatoes, buffalo mozzarella, raw ham
Ingredients: tomatoes, buffalo mozzarella, raw ham.

- 26/10/2012 -



Mixed Antipasto: raw ham, capocollo and bresaola with porcino
San Daniele prosciutto crudo “Prosciuttificio Prolongo” aged 18 months Capocollo di Martina Franca “Slow Food” Bresaola “Cavalier Umberto Boschi” with raw porcino - 200 g bresaola - 1 porcino - Extra virgin olive oil Primo “Oleificio Cutrera” - lemon - pepper

- 19/10/2012 -



Mixed Antipasto: raw ham, capocollo and bresaola with porcino
San Daniele prosciutto crudo “Prosciuttificio Prolongo” aged 18 months Capocollo di Martina Franca “Slow Food” Bresaola “Cavalier Umberto Boschi” with raw porcino - 200 g bresaola - 1 porcino - Extra virgin olive oil Primo “Oleificio Cutrera” - lemon - pepper

- 18/10/2012 -

Domande su raw ham

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