San Daniele Prosciutto

Though lesser known than its cousin from Parma, Prosciutto San Daniele is an outstanding ham that gets its flavor from alpine air currents and briny breezes of the Adriatic that blow through the aging rooms, located in Friuli, Italy. As a result, it is more savory than Parma ham, with a deep rosy-red hue and tender texture. San Daniele has a full, fruity bouquet and a delicately sweet flavor that lingers on the palate. The microclimate of San Daniele gives its namesake prosciutto its characteristic texture and flavor. The entire leg is cured intact, which facilitates draining and maintains the integrity of the meat. It is then trimmed and de-boned. The pigs must come from within 10 regions of northern and central Italy and eat a diet of local grains and whey. Our producer, Leoncini, is a family-owned business that has been around for nearly 100 years. Producers of San Daniele are 3x less numerous than those of Prosciutto di Parma. Our producer selects the best legs, dry salts them twice, and carefully ages them for a minimum of 16 months, when we consider it best. The ham is deeper red with a whiter fat and is more savory than its counterpart from Parma.