Alberti 1906 "La casa del prosciutto"

Since 1906, the Alberti family has safeguarded Prosciutto di San Daniele DOP in the Friulian town that gave the denomination its name. Each leg retains its distinctive guitar shape and intact trotter, a hallmark of the production specifications, and rests for at least four hundred days in the natural aging process made possible by the local microclimate—a process still governed by hand. Today, Alberti is the only ham factory remaining in the historic center, recognized as a Historic Brand of Italy, where four generations have passed down knowledge that coexists with contemporary technologies without being replaced. This continuity is not nostalgia but method: the same gestures, repeated and refined, define a prosciutto of dry sweetness and clean aroma. Visitors to San Daniele can cross the threshold of the house and closely follow the aging phases, from the resting room to the shelves where time does its work.

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