Prosciutto di San Daniele DOP: Two Ingredients, One Village

Not all prosciutto crudo is created equal. Italy has many types, varying by region and tradition. After visiting different prosciuttifici in Italy, Eataly's buyers chose to offer one of the most prestigious varieties: Prosciutto di San Daniele DOP.

What is Prosciutto di San Daniele DOP?

Prosciutto di San Daniele is made from just two ingredients: high-quality pork legs and sea salt. This prosciutto crudo is produced from start to finish in San Daniele, a small village in Friuli Venezia Giulia, in northern Italy. The mix of air from the mountains and the Adriatic Sea makes the area a perfect place to age prosciutto.

How is it made?

Under strict legal guidelines, a pork thigh can be deemed Prosciutto di San Daniele DOP only if three conditions are met:

1. The pig must be raised in one of the 10 regions of central-north Italy.
2. The pig must be raised using specific, age-old traditions.
3. The process and aging must take place in San Daniele.

One unique step is the pressing stage. The legs are salted and then pressed for two to three days, which lets the salt penetrate the meat more deeply and adds flavor. Pressing also gives San Daniele its signature guitar shape.

How to recognize it

The result is simple and natural, without additives or preservatives. Certified San Daniele prosciutto is easy to recognize by its guitar-like shape, the presence of the trotter and the consortium brand.

Taste it at Eataly

Find your closest Eataly and taste this prized salume from Friuli Venezia Giulia without leaving town.