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Io Prosciutto
Prosciutto di San Daniele DOP
Io Prosciutto crafts Prosciutto di San Daniele DOP in the Friuli region's single protected municipality, where the cold Alpine winds and limestone-filtered air create ideal conditions for dry-curing. Each ham retains its distinctive guitar shape and trotter, markers of authenticity that emerge only after a minimum 400-day aging in San Daniele del Friuli. This slow maturation concentrates flavor while the local microclimate governs texture, producing a prosciutto that reflects terroir as much as technique.
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