The curing time envisaged by the Production Regulations is at least 13 months.
Prosciutto di San Daniele is a natural product, made with 3 simple ingredients: selected Italian pork legs, sea salt and the microclimate of San Daniele del Friuli
As required by the Production Regulations, Prosciutto di San Daniele is made only with legs of Italian pigs from 3,799 authorized farms, all located in 10 regions of central-northern Italy.
It is tyrosine, an amino acid that derives from proteolysis, is formed by prolonged aging and helps to determine the typical flavors and aromas of the ham.
Ham is a food with a high nutritional value and easy to digest. For this reason it is suitable for any type of diet.
Prosciutto di San Daniele is a balanced food: it provides the right amount of saturated and unsaturated fats necessary for energy needs.
Prosciutto di San Daniele is made exclusively with pork leg and sea salt which, thanks to the production process, low temperatures and long curing inactivate Toxoplasma gondii, making the product healthy even for pregnant women.