Prosciutto Di San Daniele is produced in the San Daniele municipality, right in the Friuli region, where the cool Northern air meets the warm air from the Adriatic Sea creating the ideal conditions for its curing. High quality pork meats, salt, time and this singular micro climate are the real ingredients for this world renowned prosciutto, produced now as it was hundreds of years ago. During the seasoning, which may last over 400 days, the meat is covered with a fatty bland of lard and natural aromas to prevent the meat from drying up too quickly by keeping it soft and moist.