What distinguishes Prosciutto di San Danielle?

Prosciutto di San Daniele is distinguished by its rich and fatty texture, which is a result of the traditional curing process it undergoes. This Italian ham, originating from the Friuli Venezia Giulia region, is made specifically from the hind leg of the pig, and during its production, the meat retains a significant amount of marbling. This marbling, along with the skillful aging process that can last from 13 months to over two years, contributes to its unique flavor profile and succulent mouthfeel.

Unlike some hams that may be characterized by smoking or other flavoring methods, Prosciutto di San Daniele is naturally dry-cured and typically unadulterated by additional flavors like smoke or vinegar. The emphasis on traditional methods and the specific conditions of the region (like humidity and climate) further enhance its rich and fatty characteristics, making it a beloved choice among food enthusiasts.