Known as the world’s sweetest & delicate prosciutto. The name comes from the area of production. San Daniele is a small town nearby the first rises of the Prealps, in the Friuli region. San Daniele has to be sliced super-thin and eaten immediately and has to be consumed with a dry white wine. Like Parma ham, it is traditionally served with fresh white bread or grissini (bread sticks), and with figs or melon.
(Catch the Weight)