A&B Prosciutti

For generations, A&B Prosciutti has preserved the long aging times of the San Daniele process, selecting Italian pork legs sourced from the Aimaretti supply chain. Its Prosciutto di San Daniele DOP matures for over four hundred days—twelve full months of uninterrupted refinement—in a unique air, where the current descending from the Alps meets the breeze rising from the Adriatic. It is this confluence of climates, more than any artifice, that shapes the product's character. Only two elements are involved in the processing: salt and time. Alone, they shape the raw ham into its guitar shape, with the trotter preserved according to tradition, yielding a sweet and tender slice. What distinguishes this San Daniele is a categorical refusal of compromise: no shortcuts on the resting months, no concessions on the raw material. The result is a prosciutto that bears the inscribed Friulian geography in which it rests, between mountain and sea, and which makes patience its least visible but most decisive ingredient, a measure of a craft allowed to mature without haste.

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