The San Daniele prosciutto is darker in colour compared to the Parma prosciutto and also much sweeter in flavour.
It is much sought after in Italy, with an exacting production process to ensure its quality. Only animals bred in 10 regions of northern central Italy are used, whilst the drying process uses no chemical additives and relies on the brackish and resinous scents of Alpine and Adriatic winds.
We sell our prosciutto San Daniele whole and on the bone so you can easily set it up in your kitchen on a prosciutto stand and use a carpaccio knife to slice.
Alternatively, do see our sliced prosciutto San Daniele.