Prosciutto San Daniele has been made the same way for a thousand years. It is a DOP product, which means that the breed of the pig, the feed of the pig, and the processing — which takes 12-13 months — are tightly controlled to assure quality and consistency. Only animals from 10 select provinces in north-central Italy can be used in the making of Prosciutto San Daniele.
Prosciutto San Daniele has a minimal amount of sea salt (less than 6%). The perfect micro-climates create the perfect cured hams. As the thigh meat air dries, it loses more than a quarter of its weight. This creates concentrated flavor and protein.