Merkki: Prosciuttificio Il Camarin

: Prosciutto di San Daniele D.O.P.

The hills and plains of San Daniele in Friuli, a region naturally “climatized” by the cold northern air and the warm Adriatic currents which are mixed to perfection by the flow of the river Tagliamento, have created the birthplace of one of the best known hams; ventilation and the general climate of these foothills created an ideal combination of functional factors not only for the preservation of meat but, more so, for improving its organoleptic qualities.

The hams must conform to regulations set by the controlling bodies in order to use the San Daniele trademark PDO, the regulations determining the production of this ham are divided into nine phases including salting (with 80% humidity) and a fresh, dry maturing phase which is never shorter than 13 months.