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Eli Prosciutti

Traversetolo · Province of Parma · Emilia-Romagna

🏡 Tastings & visitsProsciutto di San Daniele DOP

Eli Prosciutti operates from Traversetolo, where meticulous sourcing and deliberate curing transform heritage pork into Prosciutto di San Daniele DOP. The guitar-shaped ham, aged 400 days minimum with its distinctive trotter intact, develops its signature equilibrium: an assertive savory core cushioned by the fat's gentle sweetness. Production unfolds in a technologically advanced facility where traditional protocols meet contemporary oversight, each prosciutto supervised from raw material to final cure.

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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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