About this cut
Prosciutto di San Daniele is a masterpiece of Italian charcuterie, exclusively crafted from the hind legs of heritage-breed pigs in the Friuli-Venezia Giulia region. Characterized by its signature flattened guitar shape and the presence of the trotter, it undergoes a meticulous curing process of at least 13 months, shaped by the unique convergence of mountain and sea air. The texture is incredibly silky and melt-in-the-mouth, offering a perfect balance between lean muscle and creamy, white fat. It is prized for its delicate sweetness and a more concentrated complexity compared to other cured hams.
Taste-DNA
Sourced from the hind legs of heavy Italian pigs, the meat is pressed during the curing process to promote the infusion of flavors and salt through the muscle fibers. The specific microclimate of San Daniele del Friuli facilitates a natural drying process that optimizes enzyme activity and flavor development.
Preparation
Cooking Guide
This premium ham should never be cooked; the expertise lies in the precision of the slice. For the ultimate experience, use a mechanical flywheel slicer or a razor-sharp hand knife to achieve translucent, paper-thin ribbons. Serve strictly at room temperature to allow the oleic acids in the fat to soften and release their full aromatic bouquet. Avoid pairing with overly salty accompaniments to preserve the ham's delicate natural cure.
Core Temperatures
Portions per Person
Match the ham's complexity with a structured, local Friulano or an aged Sauvignon Blanc to complement the subtle sweetness and rich fat profile.