Prosciutto San Daniele, 24 month


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Available by the half pound

Heavy Italian pigs reared mainly in the Po Valley, an area with high dairy production and therefore rich in whey which gives the meat those creamy flavors that make the difference, probably the best breeding pigs in Europe. The thighs are freshly salted with sea salt from Margherita di Savoia (Puglia) and then follow all the processing phases set for a slow seasoning. The hams age in peace, improving month after month in aromas, in the flavors and softness.


Friuli, Italy