An all natural "prosciutto crudo" made with only four ingredients : Italian pigs, sea salt, fresh air and time. Any artificial substance, from colourings to nitrites and nitrates is forbidden
A perfect micro-climate in the northern-east part of Italy, leveraging on Alps wind with its resiny notes, breezes coming from the sea and an ideal humidity for ham curing.
Raw Material: Pork
Tasting: Other than the mark of the rind, San Daniele is easily recognizable for its pinkish-red and white color, respectively of the lean and fat part.
The longer the curing the strongest the aroma, with notes of cried fruit and barley malt,
Finally the taste is delicate and yet flavorful thanks to the meat curing