There is a place where history meets tradition, a magic territory on the old via salaria, famous for the production of ham since Ancient Roman times. This place is called San Daniele del Friuli, located in the north-east of Italy where the micro climate is unique on a global scale, where cold winds from the mountains meet the warm winds from the sea and create the most extraordinary conditions for maturing meat. Visiting this region is an unforgettable experience, a tradition of great white wines, exquisite cheeses and Prosciutto di San Daniele DOP, the oldest of Italian hams, which is still produced today using the same traditions and the same ingredients as it has been for over two thousand years: pork legs, natural sea salt and pure air. This is the oldest and healthiest method of conservation. The history of ham is long and fascinating but it is nothing compared to its flavour, an explosion of delicate and aromatic notes which perfectly match the most modern and exquisite cuisine. With significant high-quality protein content, a low-fat content and a unique and incomparable flavour, San Daniele ham is protected by the San Daniele Consortium and by the production regulations which control and verify all phases of its production, from the feed given the the heavy typical Italian pigs, to the lengthy maturing process which guarantee that the San Daniele ham lands on the plate exactly as we wish: healthy, reliable, and above all, delicious to eat, whether this is for the most special occasions or simply every day with friends and family.