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Prosciuttificio Zanini

Prosciutto di San Daniele DOP

Prosciuttificio Zanini has anchored itself in San Daniele del Friuli, a Friuli-Venezia Giulia municipality where the microclimate and centuries-old expertise converge to shape Prosciutto di San Daniele DOP. Their crudo bears the maker's signature: a guitar-shaped silhouette with the trotter intact, a mark of authenticity that distinguishes San Daniele prosciutto from all rivals. The minimum 400-day cure, governed by strict DOP protocols, develops the ham's distinctive sweetness and pale rose hue. Each leg undergoes meticulous assessment before earning the coveted mark burned onto its rind.

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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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