Prosciutto San Daniele is the traditional ham made in the little town of the same name in Friuli (north east Italy). Aged for a minimum of 16 months, then boned and vacuum packed, ready for slicing. The meat is a little leaner and sweeter than a typical Parma. Average weight 6.5kg. Also available as a half (average 3.2 - 3.5 kg) in a vertical cut for the same price per kilogram.

Price quoted is per kilogram.