DUCK Prosciutto is made from ducks and drakes that are specially fed for the production of Foie Gras. The production takes several weeks, during which the meat gradually loses excess water through drying, significantly increasing its shelf life and the intensity of its natural aroma. To produce 100 kg of duck prosciutto, we use 145 kg of duck breasts.
This dried duck delicacy is characterized by a delicate flavor with a hint of wildness and offers an exceptional taste nuance compared to traditional prosciutto made from pork. It is an excellent complement to a wide range of dishes, from simple appetizers in the style of Carpaccio, through salads, to sophisticated main courses. Duck prosciutto can also be a central element on an Antipasti plate, accompanied by pieces of ripe cheese, olives, berries, and crispy bread with a glass of good wine. While the sweetness balances the saltiness of the prosciutto, a dry wine or sparkling Prosecco can provide a pleasant contrast.
Tip for proper serving: Duck prosciutto should be served chilled, but not ice-cold, as duck fat has a very low melting point. The ideal is to take the prosciutto out of the refrigerator about 20 to 30 minutes before serving. Slice it as thinly as possible so that the meat melts its fat and releases maximum flavor with each bite and in contact with the warmth of the human tongue.
The prosciutto is vacuum packed.
Product composition:
Duck breast 94 %
Edible salt with iodine
Spices
Dextrose
Preservative sodium nitrite
Antioxidant sodium ascorbate
Nutritional values
Fats: 37 g (of which saturated fatty acids 11 g)
Carbohydrates: 0.3 g (of which sugars 0.1 g)
Proteins: 19 g
Salt: 5.3 g
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