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Leoncini Prosciutti

Prosciutto di San Daniele DOP

Leoncini Prosciutti crafts Prosciutto di San Daniele DOP in the Friuli heartland, where a single municipality's microclimate governs every cure. Their signature ham bears the prosciutto's distinctive guitar silhouette and retained trotter—markers of authentic San Daniele production. A minimum 400-day dry cure allows salt and time to concentrate umami into translucent slices, each one a record of patience and place.

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What it makes

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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