Prosciutto San Daniele, is together with Parma, the most demanded Italian ham abroad. Soft and tender, it is also produced in North Italy, in Friuli Venezia-Giulia region, same than Montasio Mezzano cheese. This DOP establishes that the minimun aging process is 13 months. This one is over 14 months. Its delicious meat is the result of the Adriatic Sea breeze, sea salt, slow curation time and Italian pork breed.
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