Prosciutto di San Daniele DOP - Boneless San Daniele ham PDO

From selected Italian pork legs, salted and cured for at least 14 months in our state of the art curing plants based in areas designated by Prosciutto di San Daniele Consortium.

The starting weight and typical marbling of Italian meat, combined with curing process mastery grants the unique taste of an Italian masterpiece.

100% natural: only pork meat, sea salt and time.

Once cured, hams can be shipped bone-in or continue their journey in the hands of our expert deboners.

All the product shapes shown are made in our IFS and BRC facilities 

Customising is our specialty, to each customer his own shape!