Prosciutto is the Italian word for ham. In English, the term prosciutto is almost always used for a dry-cured ham that is usually sliced thinly and served uncooked. The most renowned and expensive legs of prosciutto come from central and northern Italy, such as those of Parma, and San Daniele. San Daniele Ham is distinguished by a uniform pinkish-red colour, a marbling of pure white lard, an intense fragrance and a sweet, delicate taste. It is produced and packed in San Daniele (UD), in the region of Friuli.

This product comes without the bone for your convenience.