The Intricacies of Prosciutto di San Daniele

The Intricacies of Prosciutto di San Daniele

This specialty from northern Italy has characteristics all its own.

Where prosciutto is concerned, region plays a big part in the dry cured ham’s characteristics and flavor. Prosciutto di San Daniele, which comes from the northern Italian region of Friuli-Venezia Giulia, has a melt-in-your-mouth texture, rich flavor, just the right level of saltiness and versatility that make it a wonderful addition to a variety of dishes—or perfect paired with a slice of cheese and nothing else.

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A Prosciutto di Toscano Education 

Find out what makes this Tuscan ham unique and on trend.

A Prosciutto di Toscano Education 

Prosciutto di Toscano translates literally to ham from Tuscany and incorporates a large number of different products both raw and cooked. However, Prosciutto di Toscano DOP (or PDO in English) expresses a very special style of ham made in Tuscany. Dry-cured, it is not as widely known as Prosciutto di Parma and San Daniele in the United States. Only recently imported, it is making an appearance in specialty retailers from small shops to larger chains.

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