This unmistakably guitar-shaped, P.D.O.-certified (Protected Designation of Origin) ham is dr-cured only in San Daniele del Friuli (North-Eastern Italy). The mandatory requirements for compliance with the P.D.O. certification are:
The exclusive use of legs from heavy Italian bred porks;
A weight of the bone-in end product of 8 to 10 kg (never below 7.5);
A dry-curing duration of at least 13 months.
San Daniele ham is marked by a sweet flavour, soft slices and an intense fragrance.