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Sanbon

Prosciutto di San Daniele DOP

Sanbon produces Prosciutto di San Daniele DOP, the distinctly angular ham defined by its retained trotter and lean musculature. Each prosciutto spends a minimum of 400 days undergoing natural dry-cure in San Daniele del Friuli, where Alpine winds and Adriatic moisture create the microclimate essential to its transformation. The result is a crudo with pronounced umami and delicate sweetness—a product shaped by geography and time rather than intervention.

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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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