Prosciutto di San Daniele DOP is one of Italy's two great cured raw hams, produced exclusively in the municipality of San Daniele del Friuli in the province of Udine. Its distinctive shape with the small hoof and fire-branded mark set it apart from every other prosciutto.
The unique microclimate of San Daniele, where Alpine breezes meet the Adriatic Sea air, creates unparalleled conditions for aging. Italian pork legs are dry-salted and aged for at least 13 months.
When sliced, the meat is rosy-pink, with sweet white fat and a delicate, slightly sweet flavor—less salty than Parma ham. The Festa del Prosciutto di San Daniele, held every June, attracts over 200,000 visitors.
