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The history of Prosciutto di San Daniele goes along the birth of the Friulian town and its development reached during the Middle Ages.

Food education is important from an early age: a positive and correct attitude towards food can be passed down starting from small daily habits. Just...

All the benefits

A journey that began long ago

The 3 ingredients

No preservatives, nitrites or nitrates

Pork hind legs, sea salt and a unique microclimate

Our advice

How a Prosciutto di San Daniele is made

The tecniques to assess and enjoy San Daniele

All sizes and cuts available on sale

A basic requirement for Prosciutto di San Daniele

The tricks for a perfect slice, by hand or with a machine.

The maturing process goes slowly, just like life in the Friulian hamlet of San Daniele.

Some tips for using Prosciutto di San Daniele and minimizing waste.

The last episode of a voyage into the five senses to recognize prosciutto Friulano

The fourth episode of the jurney of the five senses to recognize prosciutto Friulano

A complete glossary for an insight into prosciutto.

How to recognize a prosciutto by its scent.

Here is how to recognize Prosciutto di San Daniele

Second episode of the journey of the five senses to recognize prosciutto Friulano

All you need to know to cut and preserve prosciutto

The commitment of Consorzio del Prosciutto di San Daniele to nature and people's health.

First episode of a journey among the five senses to recognize a prosciutto from Friuli