This unmistakably guitar-shaped, PDO - certified (Protected Designation of Origin) ham is dry-cured only in San Daniele del Friuli (North-Eastern Italy). The mandatory requirements for compliance with the PDO 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.
Pelatello, deboned and trimmed, is a ready-to-slice convenience ham.
