Prosciutto San Daniele Produced in Friuli, in the town after its name, San Daniele Prosciutto is more savory than its Parma counterpart. This prosciutto is aged minimum 400 days. freshly sliced.

Prosciutto di San Daniele is considered by many connoisseurs to be equal to, if not better than, prosciutto di Parma. It has a characteristic sweetish side to its flavor, an orangey tinge to its color and a guitar-like shape. Other prosciutti that can be compared, but are only found locally, are prosciutto di Norcia in Umbria, and di Carpegna in Marche.

Prosciutto is served at the beginning of meals with melon or figs, or with other salami. It goes into delicate fillings for stuffed pasta, it covers slices of veal to impart flavor, it is chopped with various sauces or it is used in elegant preparations such as mousselines and mousses.



Check out this great recipe.