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. Also available as "Riserva" San Daniele Ham, dry-cured for a minimum of 16 months for an even more distinguished taste.
