Crafted according to the strict rules of the Consortium of Prosciutto di San Daniele, Negroni Prosciutto San Daniele is made from heavy Italian pigs and dry cured for a minimum of 13 months in the hills surrounding Parma. Fragrant and silken, thin slices of prosciutto are ideal as part of an antipasti platter, layered in sandwiches and panini, or cut in strips and served atop pasta or salad.