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Testa & Molinaro

Prosciutto di San Daniele DOP

Testa & Molinaro produces Prosciutto di San Daniele DOP, the guitar-shaped crudo distinguished by its trotter and a precise dry-cure spanning at least 400 days in San Daniele del Friuli. This extended maturation develops a delicate sweetness and silky texture unique to the appellation's microclimate and the producers' mastery of time and salt. Each slice carries the geography of Friuli's Alpine foothills.

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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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