Prosciutto San Daniele Boneless D.O.P. – Aged 18 Months

Prosciutto di San Daniele is one of Italy’s most celebrated cured hams, produced exclusively in the town of San Daniele del Friuli. Its protected D.O.P. (Denominazione di Origine Protetta) status ensures that every stage of production—from pig breeding to curing follows the strict standards set by the Consorzio del Prosciutto di San Daniele.

Crafted Tradition

Only select Italian pigs raised in 11 approved regions are used. After reaching a minimum weight of 150 kg (330 lbs), the hind legs are hand-salted and left to rest for several weeks. Excess salt is then removed, and the hams are transferred to naturally ventilated aging rooms, where they mature for a minimum of 18 months.

This slow curing process, combined with the unique microclimate created by the Pre-Alps and the Tagliamento River, develops the prosciutto’s distinctive sweetness, clean aroma, and tender texture.

Flavor & Characteristics

• Color: Deep pink with a thin white fat layer
• Texture: Soft, velvety, easy to slice
• Flavor: Delicate, sweet, lightly nutty
• Aging: Minimum 18 months

Compared to Prosciutto di Parma, San Daniele is known for its slightly sweeter profile and smooth, refined finish.

Serving Suggestions

Serve thinly sliced at room temperature. Ideal pairings include:
• Fresh melon, figs, or pears
• Soft cheeses or mild vegetables
• Prosecco or Friulano white wine
• Sandwiches, antipasto boards, and wrapped appetizers

Product Details

• Weight: Approx. 17 lb (7.7 kg)
• Ingredients: Pork, sea salt
• Packaging: Vacuum-sealed
• Aging: 18 months
• Origin: Italy
• Brand: San Daniele
• Certification: D.O.P. (Protected Designation of Origin)

Why Choose D.O.P. Prosciutto San Daniele

Each ham is branded with the official Consorzio seal, guaranteeing authenticity, certified origin, and adherence to traditional Italian curing methods. It is a hallmark of craftsmanship passed down through generations.

Friuli Venezia Giulia

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