Prosciutto Crudo di San Daniele is a cured D.O.P. ham made in San Daniele, Friuli, a town in the middle of a plain protected by the Alps to the north and facing the Mediterranean Sea to the south. The climate, the resinous mountain air and the salty scent of the sea give this prosciutto a special flavor, mildness and fragrance like none other. Prosciutto here is made from pigs raised and butchered in Italy without added preservatives or additives and are highly digestible and nourishing.

Prosciutto Crudo di San Daniele is easy to identify: it includes the entire haunch, the foot as well, which helps to remove moisture and encourage better seasoning. A slice will have a pinkish red color in the lean part and is very white in the fat part. The aroma becomes more pronounced as the prosciutto ages, offering the palate notes of toast, nuts and malted barley. The taste is also unmistakable: the mildness, savoriness and flavor of aged meat are perfectly balanced. The best way to sample a San Daniele is to slice it thin or, if you prefer, in thicker slices cut with a long blade and accompanied with dark walnut bread. 

The best way to appreciate a slice of Prosciutto Crudo di San Daniele is to taste it immediately, as soon as it is cut. This is the only way to get the full benefit of its flavor and the complete fragrance of this wonderful ham. San Daniele can also be enjoyed as an appetizer served with sausages or cheeses like a Montasio, another Friulian specialty. And, of course, it must be accompanied by a glass of good wine such as Refosco dal Peduncolo Rosso. 

Prosciutto Crudo di San Daniele keeps for one day wrapped in food-grade paper at 34-43°F.