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Selva Alimentari

Prosciutto di San Daniele DOP

Selva Alimentari focuses on one denomination with exacting discipline: Prosciutto di San Daniele DOP. This crudo gains its distinctive guitar silhouette from the trotter left intact, an identifier as much as a signature. The minimum 400-day cure in San Daniele del Friuli's microclimate draws moisture from the air and develops the ham's mineral sweetness—a single-product commitment that demands mastery rather than variety.

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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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