For over a century, the production of Prosciutto has been a cornerstone of our family.

Every stage of the process has been guided by our predecessors; the custodians of an ancient art handed down from generation to generation.

The Prosciutto factory is where this art has evolved over the years.

Our artisanal processing

Here, within walls that have witnessed centuries of tradition, an avant-garde production plant has been created. The ancient secrets of artisan production blend with innovation, creating an environment where our skilled hands continue to serve as the most precious ingredient of all.

As well as being recognised as the oldest San Daniele Prosciutto factory, we are also located in a privileged position. We are, in fact, the only producer to have remained in the historic town centre.

The cells for the initial stages of production, where low temperatures play a fundamental role, are located underground, and are perfectly integrated into the landscape. Here, we benefit from the natural insulation provided by the soil to create a cool environment in every season, reducing energy consumption to a minimum. This is where the magic of Prosciutto begins.

RECEPTION AND SALTING

Everything begins with the scrupulous selection of fresh thighs from small local breeders, as the promotion of local sourcing and our territory is something we care greatly about.

We have had direct contact with these breeders for many years, and we know that they are completely in line with our philosophy, dedicated to constantly striving for quality that respects animal welfare.

We have formed long-term collaborations with these breeders, and we can guarantee their full sharing of our philosophy, certain of their constant commitment to achieving the highest quality while working with respect for animal welfare.

Salting plays an essential role in defining the sweetness of our Prosciutto. The thighs are covered with sea salt and are left to rest in cells at approximately 2°C for a period dictated by their individual weight.

As our ancestors taught us, every single thigh must be salted manually, taking into consideration its shape.
This is the only way to ensure that every ham has a sweet, balanced flavour.

Natural stagionatura

When the moment is right, the thighs continue through the ageing process on the upper floors, where they are immersed in the air of San Daniele.

Here, at an altitude of 250 metres, we find ourselves in a magical place, where the microclimate is a true gift of nature. It is here that the cold winds blowing down from the Friuli Alps meet the warm winds rising from the Adriatic Sea. The Tagliamento river, which flows at the feet of the town, also plays a role, creating just the right level of humidity.

Thanks to our position at the top of the hill, we benefit from a constant breeze, a precious gift that we exploit to the full to allow our hams to age naturally. We leave the windows of our ageing rooms open, allowing the air to delicately caress every single ham, creating that unique flavour that only time and nature can give.

Hand Stuccatura

During the ageing period, we cover the hams with one of our best-kept secrets; the “stucco”. This mixture of pork fat, salt, pepper and rice flour keeps the surface of the thigh soft and favours gradual drying throughout this long process. The rice flour not only allows the meat to breathe properly, but also means that our Prosciutto can be eaten by people who are intolerant to gluten.

We look forward to welcoming you to San Daniele del Friuli for a Tour and Tasting experience, to explore all the other stages and secrets of our artisan methods.

Guided tours