From the Heart of Italy to Your Table: The Delightful Taste of Dok Dall'Ava Prosciutto
Here at Repertoire Culinaire, we are passionate about bringing you the finest and most delicious products from all around the world. One of our favorites is Dok Dall'Ava Prosciutto, an Italian cured meat that is renowned for its delicate flavor and exceptional quality.
Produced in the heart of Italy's Veneto region, Dok Dall'Ava has been crafting artisanal prosciutto for over 70 years. The company was founded by two brothers, Renato and Bruno Dall'Ava, who had a deep love and respect for the traditional methods of Italian cured meat production.
To this day, Dok Dall'Ava remains committed to the same time-honored techniques that the Dall'Ava brothers used all those years ago. The pork used to make their prosciutto comes from select farms in northern Italy, and is carefully hand-salted and air-dried in the fresh mountain air of the Veneto region.
One of the things that sets Dok Dall'Ava apart from other prosciutto producers is their dedication to using only the highest quality ingredients. They use only the best cuts of meat, and the pigs are raised on a natural diet that is free from hormones and antibiotics. This commitment to quality is reflected in the taste of their prosciutto, which is rich and flavorful with a delicate sweetness that lingers on the palate.
Another advantage of Dok Dall'Ava's production methods is their attention to detail in every step of the process. They carefully monitor the temperature and humidity during the curing process to ensure that each slice of prosciutto is perfectly balanced and full of flavor. This meticulous approach to production is what makes Dok Dall'Ava's prosciutto so special and delicious.
At Repertoire Culinaire, we are proud to carry Dok Dall'Ava Prosciutto in our selection of premium food products. We believe that their commitment to quality and tradition aligns perfectly with our own values and mission. We are confident that once you try this exceptional prosciutto, you will taste the difference that comes from using only the finest ingredients and time-tested methods.
Whether you're a professional chef looking to elevate your dishes, or simply a food lover who enjoys the best that the world has to offer, Dok Dall'Ava Prosciutto is sure to delight your taste buds and leave you craving more. Try it today and experience the authentic taste of Italy, right at your table.
Natalino Dall’Ava began his career in 1955 at one of the first industrial ham factories owned by the Muraro family in Sossano, Italy. He quickly earned their trust and was sent to San Daniele del Friuli to oversee the construction and launch of one of the first industrial ham factories in the area. In 1982, he founded the DOK Dall’Ava ham factory in San Daniele, which is now considered one of the world’s leading ham factories. In 1988, he created the world’s first Prosciutteria, where ham became the centerpiece of meals, accompanied by homemade pasta, vegetables, and sweets.
In 2005, DOK Dall’Ava, like most family-run businesses in the Triveneto region, had to deal with the generational transition, which was completed when Carlo, Natalino’s son, took over the company. Carlo’s enthusiasm led to the construction of a new ham factory, which opened in 2007 and produces around 30,000 San Daniele PDO hams marked with the consortium’s number 10. The company focuses on quality rather than increasing production and plans to continue research in that area. In the future, the company aims to have its own free-range pig farm.
From the Heart of Italy to Your Table: The Delightful Taste of Dok Dall'Ava Prosciutto
Here at Repertoire Culinaire, we are passionate about bringing you the finest and most delicious products from all around the world. One of our favorites is Dok Dall'Ava Prosciutto, an Italian cured meat that is renowned for its delicate flavor and exceptional quality.
Produced in the heart of Italy's Veneto region, Dok Dall'Ava has been crafting artisanal prosciutto for over 70 years. The company was founded by two brothers, Renato and Bruno Dall'Ava, who had a deep love and respect for the traditional methods of Italian cured meat production.
To this day, Dok Dall'Ava remains committed to the same time-honored techniques that the Dall'Ava brothers used all those years ago. The pork used to make their prosciutto comes from select farms in northern Italy, and is carefully hand-salted and air-dried in the fresh mountain air of the Veneto region.
One of the things that sets Dok Dall'Ava apart from other prosciutto producers is their dedication to using only the highest quality ingredients. They use only the best cuts of meat, and the pigs are raised on a natural diet that is free from hormones and antibiotics. This commitment to quality is reflected in the taste of their prosciutto, which is rich and flavorful with a delicate sweetness that lingers on the palate.
Another advantage of Dok Dall'Ava's production methods is their attention to detail in every step of the process. They carefully monitor the temperature and humidity during the curing process to ensure that each slice of prosciutto is perfectly balanced and full of flavor. This meticulous approach to production is what makes Dok Dall'Ava's prosciutto so special and delicious.
At Repertoire Culinaire, we are proud to carry Dok Dall'Ava Prosciutto in our selection of premium food products. We believe that their commitment to quality and tradition aligns perfectly with our own values and mission. We are confident that once you try this exceptional prosciutto, you will taste the difference that comes from using only the finest ingredients and time-tested methods.
Whether you're a professional chef looking to elevate your dishes, or simply a food lover who enjoys the best that the world has to offer, Dok Dall'Ava Prosciutto is sure to delight your taste buds and leave you craving more. Try it today and experience the authentic taste of Italy, right at your table.
Natalino Dall’Ava began his career in 1955 at one of the first industrial ham factories owned by the Muraro family in Sossano, Italy. He quickly earned their trust and was sent to San Daniele del Friuli to oversee the construction and launch of one of the first industrial ham factories in the area. In 1982, he founded the DOK Dall’Ava ham factory in San Daniele, which is now considered one of the world’s leading ham factories. In 1988, he created the world’s first Prosciutteria, where ham became the centerpiece of meals, accompanied by homemade pasta, vegetables, and sweets.
In 2005, DOK Dall’Ava, like most family-run businesses in the Triveneto region, had to deal with the generational transition, which was completed when Carlo, Natalino’s son, took over the company. Carlo’s enthusiasm led to the construction of a new ham factory, which opened in 2007 and produces around 30,000 San Daniele PDO hams marked with the consortium’s number 10. The company focuses on quality rather than increasing production and plans to continue research in that area. In the future, the company aims to have its own free-range pig farm.