Prosciutti Coradazzi

Since 1976, Prosciutti Coradazzi has hand-selected and cured each ham individually, refusing shortcuts in pursuit of excellence. Located in San Daniele del Friuli, the producer works within the strict DOP framework: 400-day dry-curing transforming pork legs into the distinctive guitar-shaped Prosciutto di San Daniele, with trotter intact. Today, their direct-to-consumer model—from artisan to table—preserves the exacting standards set by founder Angelo Coradazzi, who believed the work wasn't finished until the ham itself was perfect. Tastings and visits reveal this single-minded craft.

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