The sea makes cold cuts special: Prosciutto Crudo San Daniele DOP

The art of charcuterie in Friuli Venezia Giulia is a heritage that is passed down from generation to generation. San Daniele, Sauris, Cormons and every single village has its own traditional curing practices. In San Daniele, it is the climate and the geographical position that make this raw ham so precious.

Natural aging processes and human expertise have made it one of the most sought-after and identifying products of Italian culinary tradition. The cold air from the Carnic Alps descends from the north and mingles with the marine breezes coming from the Adriatic. This mix is precious for the curing and preservation of the pig’s legs. All raw materials must come from Italian pigs. Frozen legs cannot be used, so the origin is usually local or from northern Italy.

The San Daniele DOP Raw Ham is a decidedly natural product that contains only sea salt and no additives or preservatives. It has a more pronounced taste than Parma DOP and a leaner texture. Its flavor has a more sustained intensity.

Ideal for delicious appetizers and summer dinners by the pool with friends. The San Daniele DOP raw ham is perfect to be sliced with a knife and to better appreciate the flavor of a slice even when thicker. 

Bernardo Pasquali

S&M