The San Daniele prosciutto is darker in colour compared to the Parma prosciutto and also much sweeter in flavour. Our pre-sliced version is matured for a minimum of 12 months.
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.
Approximately 7-8 slices per pack.