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I was at the Aria di Festa – Sagra—a festival based around San Daniele prosciutto over a period of 3 days every June. The speciality here is a dry-cured raw ham known as Prosciutto di San Daniele, famous worldwide as the best prosciutto.

Eating prosciutto San Daniele where its made

San Daniele del Friuli is a comune (municipality) in the Province of Udine in the Italian region Friuli-Venezia Giulia, located about 80 kilometres (50 mi) northwest of Trieste & about 20 kilometres (12 mi) northwest of Udine.

The prosciutto from San Daniele is for the extreme lovers of prosciutto & is sliced paper thin. Its perfect use is as an appetiser with bread, in sandwiches without condiments , or as an entrée with cheese.

If you want to experience a true prosciutto look for the fire-branded trademark. It will clearly indicate “Consorzio di San Daniele”.

I was at the Aria di Festa – Sagra—a festival based around San Daniele prosciutto over a period of 3 days every June. The speciality here is a dry-cured raw ham known as Prosciutto di San Daniele, famous worldwide as the best prosciutto.