This unmistakably guitar-shaped, PDO -certified (Protected Designation of Origin) ham is dr-cured only in San Daniele del Friuli (North-Eastern Italy). The mandatory requirements for compliance with the P.D.O. certification are:
- The exclusive use of legs from heavy Italian bred porks;
- A weight of the bone-in end product of 8 to 10 kg (never below 7.5);
- A dry-curing duration of at least 13 months.
San Daniele ham is marked by a sweet flavour, soft slices and an intense fragrance. "Riserva" San Daniele Ham is dry-cured for a minimum of 16 months, for an even more distinguished taste.
