Agricola Tre Valli

Agricola Tre Valli, in the Verona area, dedicates its work to Prosciutto di San Daniele DOP, the cured ham with the characteristic guitar shape, recognizable by its intact trotter. Each piece undergoes over 400 days of dry aging in San Daniele del Friuli, according to the strict standards of a denomination confined to a single municipality. It is a process of subtraction rather than addition: salt, air, and time are enough to transform the meat into an intensely savory product, with subtle, never overstated complexity. This economy of means makes the result clear, almost didactic. The company welcomes visitors to taste the cured ham in its entirety: it's worth taking advantage, because tasting it on site is the most direct way to understand how a minimal intervention, repeated with discipline for over a year, builds such a defined flavor. A concrete invitation to understand the denomination from within.

Contacts