Unique because it is made only in SAN DANIELE

Prosciutto-making know-how has been handed down for centuries in the town of San Daniele del Friuli. The attention paid to every detail, the typical gestures of the trade and the local climate enable the centuries-old tradition of maturing of prosciutto to be repeated again and again.

As any form of freezing of the meat is forbidden, the fresh hams must reach San Daniele del Friuli rapidly for processing, recreating the natural rhythm of the seasons, using sea salt and without using any additives or preservatives.

In San Daniele the maturing stage has to last for at least 13 months.