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DOK Dall'Ava

San Daniele del Friuli · Province of Udine · Friuli-Venezia Giulia

Prosciutto di San Daniele DOP

DOK Dall'Ava has crafted Prosciutto di San Daniele DOP since 1955 from its home in the Friuli-Venezia Giulia region, where Alpine winds meet Adriatic warmth. Each guitar-shaped ham, distinguished by its retained trotter, undergoes a meticulous 400-day dry cure in San Daniele del Friuli. The producer approaches this single-municipality denomination as deliberate craft: slow rhythms, extended silence, and layered complexity that emerge only through time. For DOK Dall'Ava, a single slice carries years of climate dialogue and disciplined technique.

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DOP

Prosciutto di San Daniele

A guitar-shaped prosciutto crudo with the trotter left on, dry-cured for at least 400 days in San Daniele del Friuli using only sea salt.

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