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Morgante
San Daniele del Friuli · Province of Udine · Friuli-Venezia Giulia
Morgante represents over a century of Friuli expertise in curing Prosciutto di San Daniele DOP, the distinctive guitar-shaped ham with its trotter intact, aged 400 days minimum in the region's singular climate. Their cured meats—free from added phosphates, GMOs, lactose, and gluten—honour ancestral Celtic salt-curing methods that only San Daniele del Friuli's microclimate could sustain. Each product reflects deliberate craftsmanship: the same precision applied generations ago remains their standard today.
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What it makes
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.
Sicilia
Extra virgin olive oil with maximum 0.5% acidity and at least 100 mg/kg total polyphenols, showing aromas of green tomato, artichoke and fresh grass with bitter and pungent notes.
Sicilia