Unlike Prosciutto di Parma, which hails from Emilia-Romagna, Prosciutto San Daniele is crafted in Italy’s Friuli Venezia Giulia region. The area’s distinctive microclimate — where Alpine and Adriatic air currents meet — creates ideal conditions for curing. The result is a prosciutto with a more intense, savory-sweet flavor profile and a silkier, more tender texture than its Parma counterpart.
This exceptional whole, boneless Prosciutto San Daniele D.O.P. is made using only Italian pork and sea salt, then aged for 24 months (far beyond the required 13) developing deep, nutty complexity and incredible richness. While delicious in a sandwich with fresh mozzarella and a splash of balsamic, it truly shines when served on its own or paired with ripe melon and a glass of crisp white wine.
Nutritional information coming soon
Nutritional information coming soon