San Daniele

DOP product protected by the San Daniele Prosciutto Consortium, which strictly regulates the production; it is made from fresh thighs from pigs born, raised and slaughtered in Italy and fed in a strictly controlled manner. After processing, the thighs with the distinctive foot must be cured for at least 13 months in the area of the municipality of San Daniele del Friuli, where the legendary curing takes place.