A slow-cured ham made in Friuli region, obtained by salting and drying fresh hams of pigs, born and raised in Italy, following the regulations of San Daniele Ham Consortium. It is an all-natural product, minimally processed, using only pork ham and Mediterranean sea salt. Seasoned at least 400 days, deboned, knife trimmed, pressed in molds. Sliced and Packaged in Italy.