Raw ham

Raw hams

The art of maturing in Friuli Venezia Giulia

Raw ham has been typical of Friuli for almost a millennium. The first attestations of its production date back to 1063. Our region boasts three recognized varieties: the DOP of San Daniele , the IGP of Sauris and the PAT of Cormons . Each retains distinctive characteristics but the craftsmanship unites them all: fresh pork legs trimmed and then salted with sea salt and a maturation that varies from 13 to 36 months.

It expresses all its peculiarities if consumed fresh, just sliced , but it is also a versatile ingredient for first courses , fillings and salads .

PDO San Daniele

The renowned Friuli raw ham, Italian thighs and sea salt.

Hams from Friuli Venezia Giulia

Raw or cooked, they are the maximum expression of high Friulian delicatessen.

Cooked Hams

Noble cuts, crafted with wisdom.  Natural, smoked or spicy, to each their own style.

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