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Martelli il 27

Prosciutto di San Daniele DOP

Martelli il 27 crafts Prosciutto di San Daniele DOP in the Friuli region's sole production zone, curing each guitar-shaped ham—distinctive trotter intact—for a minimum of 400 days. The extended aging develops the delicate, sweet character that defines San Daniele's crudo tradition. Their commitment to Italian-born, Italian-raised pigs reflects a production chain built on animal welfare and transparency, ensuring every slice delivers authentic Friuli terroir to the table.

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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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