Prosciutto di San Daniele DOP

A leg of Prosciutto di San Daniele by DOK Dall'Ava

Not all prosciutto is created equally. In Italy, there are many different types, varying in region and tradition. After visiting different prosciuttifici in Italy, our buyers chose to offer one of the most prestigious varieties in our markets: Prosciutto di San Daniele DOP.

Learn more about this salumi with our guide below!


Prosciutto di San Daniele is made from just two ingredients: high-quality pork legs and sea salt. It is produced from start to finish in San Daniele, a small village in Italy’s northern region of Friuli Venezia Giulia. The combination of intoxicating air from the mountains and the Adriatic Sea makes the San Daniele area the perfect place to age prosciutto.


Following the strict legal guidelines, a pork thigh can only be deemed Prosciutto di San Daniele DOP if three conditions are met:

1. The pig must be raised in one of the 10 regions of the central-north of Italy.
2. The pig must be raised using specific, age-old traditions.
3. The process and ageing must take place in San Daniele.

One unique aspect of Prosciutto San Daniele is the pressing stage. The legs are salted and then pressed for two to three days. This enables the salt to more deeply penetrate the meat, giving it more flavour. It also gives Prosciutto di San Daniele its signature guitar shape.

The resulting prosciutto is simple, natural (without additives or preservatives), and delicious. Certified San Daniele prosciutto is easily recognizable by its typical guitar-like shape, the presence of the trotter, and the consortium brand.

San Daniele Prosciutto Brand

Stop by Eataly Toronto and taste Prosciutto di San Daniele DOP for yourself!