Framon

Framon crafts Prosciutto di San Daniele DOP in the Friuli region's single designated municipality, where the distinctive guitar shape and retained trotter become signatures of authentic production. Each ham undergoes minimum 400 days of dry-curing, a process governed by strict denominazione rules that define every detail of air, salt, and time. The result is a thinly-sliced delicacy where mountain breezes and precise technique converge into complex, subtle flavor—prosciutto that rewards the restraint of its makers.

Contacts