San Daniele is not only a ham, but also a place. A magical one, just a stones throw from the Pre-Alps, lapped by the shores of the river Tagliamento. It is right in Friuli where San Daniele ham has found the ideal environment and the best micro-climatic conditions to become an Italian culinary wealth. The Celts, the first "salters" figured out that this was the perfect place to cure hams with the low humidity, excellent ventilation and pre-Alpine hillside climate. The Romans carried on the techniques of the Celts and, today ,this tradition is protected with DOP status (Protected Designation of Origin). San Daniele Prosciutto is recognized and loved throughout the world.- Please note: The San Daniele Prosciutto is boneless.
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