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La Glacere
🏡 Tastings & visitsProsciutto di San Daniele DOP
La Glacere operates from a historic corner of San Daniele del Friuli, where converging Alpine and Adriatic winds shape the ageing rooms. The workshop takes its name from the 19th-century ice house that once stood on the site. Here, pork thighs cure for a minimum of 400 days, their guitar shape and distinctive trotter intact, acquiring the complex savour that defines Prosciutto di San Daniele DOP. The artisanal approach—combining mountain air with coastal breezes—produces ham of exceptional depth. Visitors are welcome to witness the craft.
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