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Prosciuttificio Bagatto

San Daniele del Friuli · Province of Udine · Friuli-Venezia Giulia

🏡 Tastings & visitsProsciutto di San Daniele DOP

Since 1954, Prosciuttificio Bagatto has cured Prosciutto di San Daniele DOP on antique wooden structures in the heart of San Daniele del Friuli. Each guitar-shaped ham, marked by the distinctive trotter, undergoes a minimum 400-day dry cure guided by precise craft and local knowledge. The small production house operates from a heritage storefront steps from the town centre, where visitors can witness prosciutto hanging in conditions shaped by centuries of regional practice. Bagatto's artisanal method—unhurried, ingredient-led—upholds the strict standards of the single-municipality DOP zone.

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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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