Why Prosciutto San Daniele Is So Good!

The answer, my friend, is blowin' in the wind

The winds are the secret ingredient.

Who would've guessed?

To make prosciutto, Italy’s celebrated “raw ham,” you need just two ingredients: pork legs and salt. But as with any product, there’s prosciutto and then there’s … PR❤️SCIUTT❤️!

San Daniele del Friuli is a small town in the northeastern region of Friuli-Venezia Giulia and produces one of our favorite types of PR❤️SCIUTT❤️.

What makes it uniquely special?

An invisible secret ingredient: the winds.

See this window?

Here, a blend of natural elements is critical for the proper aging of Prosciutto di San Daniele. The cold winds from the Carnic Alps and the warmer breezes from the Adriatic Sea meet here, with the Tagliamento River playing a key role in controlling the air's humidity levels.

As these winds circulate through the aging chambers, they significantly influence the drying and maturing processes.

And this gives San Daniele prosciutto its distinctive taste.

Fascinating, right?

Now come with us as we step inside a local prosciuttificio.