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Salumifici GranTerre

Modena · Province of Modena · Emilia-Romagna

Prosciutto di San Daniele DOP

Salumifici GranTerre sources Prosciutto di San Daniele DOP from the single municipality of San Daniele del Friuli, where the distinctive guitar-shaped hams complete their 400-day dry cure in mountain air. The trotter remains attached, a signature mark of authentic San Daniele craftsmanship. Based in Modena, the producer bridges two of Italy's greatest cured-meat regions, marrying Friuli's precision with Emilia's gastronomic heritage to deliver prosciutto of genuine character.

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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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