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Prosciutto San Daniele 3oz


Made in Friulia-Venezia Giulia, in northeastern Italy by a consortium of 30 producers, Prosciutto di San Daniele is crafted from the legs of hogs raised to 9 months or more. We find that the moister, cooler climate of this diverse food region delivers a cured ham that, even after 13 months of aging, is mild and delicate with a melting and velvety texture. Pair it with slices of cantaloupe or wrap up spears of roasted asparagus. It's especially delicious with the crisp Pinot Grigios of the area.

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Just the Facts

Friuli Venezia Giulia
3 oz

Pour a glass of...
  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.
    Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.

    Basque/Normandy : barnyardy and funky, but still with a little sweetness.
    Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.

    American Cider: often, but not always on the sweeter side.
    Pair with: Sweet and earthy Bleu Mont Bandaged Cheddar or malty Bleu d’Auvergne.

  • Pinot Noir

    Lighter bodied and delicate. Old World style generally offers more funk, New World more fruit.

    Old World Pinot: Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality. Sometimes has floral aromas, reminiscent of rose petal.
    Pair with: Almost anything! Works with funky Frenchies Epoisses and Langres, or mild natural rinds like Tomme de Savoie.

    New World Pinot: More sugary, with jam-like fruit, dried cherries, oak, and spice.
    Pair with: Full, fatty flavors. Alpines, cheddars, and Manchego.