Prosciutto di San Daniele is a dry cured ham, recognized as a “Designation of Origin”
product. Its unique and unrepeatable characteristics are due to the special geographical environment, which includes both natural and human factors. Prosciutto di San Daniele is produced, solely and exclusively in San Daniele del Friuli. San Daniele is situated in the centre of Friuli Venezia Giulia in the so-called “Morainic Amphitheatre”, in the foothills of the Pre-alps, 252 meters above sea level. All of this creates the perfect conditions for maturation: an ideal microclimate, which allows the meat to be perfectly preserved, solely thanks to sea salt and without the use of additives.

A freshly cut slice of San Daniele is pinkish-red in color in the lean part, while the fat is
pure white. The aroma is delicate and becomes more persistent as maturing progresses.
It is possible to detect toasted undertones (bread crusts), notes of dried fruit and barley
malt. The flavour is delicate, the sapidity and typical aromas of the matured meat merge
together, producing a pleasant and satisfying sensation in the mouth. When chewed, the
consistency of the slice is tender, and dissolves in the mouth.

Prosciutto di San Daniele has only three ingredients: selected thighs from Italian pigs,
sea salt and the special microclimate of San Daniele. No types of additive or preservatives are used. The production process has remained unchanged through the centuries; the introduction of technology has been solely limited to improving the organization and handling of the product in the prosciutto factories.

Thanks to Consorzio Prosciutto San Daniele