Prosciutto di San Daniele DOP
San Daniele ham
A raw cured ham salted and matured for no fewer than 400 days from the day salting begins, the longest minimum ageing of any Italian ham DOP. It keeps the trotter, which is how you tell it from Parma on sight.
Designation
- Certification
- DOP
- Category
- Meat products (cooked, salted, smoked)
- Registered
- 1996 (Reg. CE n. 1107 del 12.06.96)
Where it is made
The comune of San Daniele del Friuli, province of Udine.