This San Daniele Prosciutto is from the region of Italy called Friuli, in that region, there is a town called San Daniele were all the pigs and prosciuttos come from. In San Daniele town the producers raise the pigs in the mountainous region where the grazing pastors are quite different from other prosciuttos made from different regions. San Daniele prosciutto is arguably one of the best types of prosciuttos due to their sweet taste, buttery fat, and low salt taste. This prosciutto is cured for 16 months in dark rooms that have the mountains breeze to help dry the legs over their 16-month period.
