San Danielle Proscuitto (Boneless)

Size : 15 lb

Produced in Friuli, in the town of the same name, San Daniele is more savory than its Parma counterpart. As opposed to Parma prosciutto, the entire leg of San Daniele is cured, not just the thigh. Only the thighs of both types of prosciutto, however, are shipped to the U.S. Denel is aged a minimum of 16 months.