The cold Alpine winds and balmy Adriatic breezes of San Daniele del Fruili and its environs mingle to create just the right micro-climate to cure this delicately flavored ham.
Prosciutto di San Daniele® is cured according to the slow, all-natural system developed by the Celts who settled here more than 2,000 years ago, and monitored rigorously to ensure superb quality. The result is a fragrant, rosy-colored ham with a delicate texture and taste, and lingering finish on the plate.
Prosciutto di San Daniele has only three ingredients: selected thighs from Italian pigs, sea salt and the special microclimate of San Daniele del Fruili.
San Daniele is situated in the centre of Friuli Venezia Giulia, in the Northeast of Italy, where the cold winds descending from the Alps meet the warm, salty breeze from the Adriatic. The special microclimate creates the perfect conditions for maturation.
Modern regulations call for curing the pork legs in the same slow, all-natural way (13 months or more) as the methods used by the Celts who settled here more than 2,000 years ago.
The distinctive sign of excellence of Prosciutto di San Daniele is the Consortium’s brand, which is applied to the rind and its unique guitar shape.
Thinly sliced Prosciutto di San Daniele is a recipe in itself. It needs very few complements and should preferably be accompanied by a dry white wine.