Cut two slices of bread (around 1 cm thick). Sprinkle some shards of cheese (medium aged) onto both slices of bread. Add the slices of Prosciutto di San Daniele PDO: Complete with the sweet and sour celeriac for an acidic note and a grating of fresh horseradish, for a subtle piquant note.

Prosciutto di San Daniele  PDO

The distinctive and exclusive San Daniele production area lies in the municipality of San Daniele del Friuli, which is about 34 km2 in size and is located along the Tagliamento river.

Every slice is the result of centuries of tradition that have made San Daniele an Ital  ian product of excellence enjoyed worldwide.

Prosciutto di San Daniele PDO has a balanced and perfect flavour

Distinguishing features: the exclusive San Daniele pressing phase gives the prosciutto its distinctive guitar shape; the trotter is left on every leg of Prosciutto di San Daniele: this traditional technique helps to drain off anymoisure enabling the prosciutto to optimally mature

The lean part of the prosciutto has a pinkishred colour, while the oter fati s pure white. The more mature the prosciutto, the stronger the aroma. The flavour i salso unmistakable: subtle yet deliciously tasty mixed with the tang of cured meat to create a perfectly balanced flavour

Natural, nutritious and easily digestible.

Project realized with the Mipaaf D.M 20145 contribution of 8.04.20